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Turkish Coffee



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Taken with a Canon EOS 400D Digital.

  • Exposure: 0.05 sec (1/20)
  • ISO Speed: 100
  • Aperture: f/3.5
  • Software: Adobe Photoshop CS2 Windows
  • Metering Mode: Pattern
  • Focal Length: 28 mm
  • Exposure Program: Shutter priority
  • Exposure Bias: 0/3 EV
  • Flash: Flash did not fire
  • White Balance: Manual

Turkish Coffee
In Turkey, Turkish coffee is known simply as kahve (‘coffee’)

As with other ways of preparing coffee, the best Turkish coffee is made from freshly roasted beans ground just before brewing. A dark roast is preferable but even a medium
roast coffee will yield a strong aroma and flavour. The grinding is done either by pounding in a mortar (the original method) or using a mill (the more usual method today), and the end result is a fine coffee powder. Beans for Turkish coffee are ground even finer than the grind used in pump-driven espresso makers; therefore, Turkish coffee should be powdery. It is the finest grind of coffee used in any style of coffee making.

For best results, the water must be cold. The amount of water necessary can be measured using the cups. The coffee and the sugar are usually added to water, rather than being put into the pot first. For each cup, between one and two heaped teaspoons of coffee are used. In Turkey, four degrees of sweetness are used. The Turkish terms and approximate amounts are as follows: sade (plain; no sugar), az şekerli (little sugar; half a levelled teaspoon of sugar), orta şekerli (medium sugar; one levelled teaspoon), and çok şekerli (a lot of sugar; one and a half or two levelled teaspoons). The coffee and the desired amount of sugar are stirred until all coffee sinks and the sugar is dissolved. Following this, the spoon is removed and the pot is put on the fire. No stirring is done beyond this point, as it would dissolve the foam. Just as the coffee begins boiling, the pot is removed from the fire and the coffee is poured into the cups.

A well-prepared Turkish coffee has a thick foam at the top (köpük in Turkish), is homogeneous, and does not contain noticeable particles in the foam or the liquid. This can be achieved only if cold water and a low heat are used. Starting with warm water or a strong heat does not leave enough time for either the coffee to sink or the foam to form. It is possible to wait an additional twenty seconds past boiling, which makes a homogeneous and delicious coffee, but the foam is completely lost. To overcome this, foam can be removed and put into cups earlier and the rest can be left to boil. In this case special attention must be paid to transfer only the foam and not the suspended particles.

How To Drink
Turkish coffee is drunk slowly and is usually served with a glass of cold water to freshen the mouth to better taste the coffee before sipping. All the coffee in the pot is poured into cups, but not all of it is drunk. The thick layer of sludgy grounds at the bottom of the cup is left behind. The cup is then commonly turned over into the saucer to cool, and then the patterns of the coffee grounds can be used for a kind of fortune telling called tasseography (Turkish: kahve falı), or tasseomancy. The drinker of the coffee generally does not read his or her own cup, but traditionally watches the tasseographer while he or she tells the fortune.

Artwork Comments

  • BigD
  • Kuzeytac
  • midzing
  • Kuzeytac
  • DesImages
  • Kuzeytac
  • Holly Werner
  • Kuzeytac
  • Kutay Photography
  • Linda Lees
  • rsangsterkelly
  • EdsMum
  • rsangsterkelly
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desktop tablet-landscape content-width tablet-portrait workstream-4-across phone-landscape phone-portrait

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