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Author Topic: Turkish Coffee  (Read 1784 times)

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Turkish Coffee
« on: May 09, 2013, 11:06:01 AM »

Turkish Coffee


The Turkish coffee cooking method has not changed from the 16th century-- using the copper skillet pot "ibrik". This coffee tastes lighter than Espresso. Drink quickly while hot cooked, otherwise the the coffee juice has been soaked with coffee powder after a long time, some extra material is dissolved out, affecting the flavor of the coffee.


http://img.file.761.com/2012-03-13/1331619867188.jpg

http://img.file.761.com/2012-03-13/1331619900551.jpg

Put the deep baked beans in a mortar and grind into very fine powder and  then grind finely with cinnamon spices together. Then put this into the pot, boil about 3 times repeatedly. Until the coffee grounds settle at the bottom of the cup-shaped cup, then pour the coffee liquid clarification by the upper. Sometimes can add lemon or honey. CAUTION gently poured out, or the coffee grounds will fall out.
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Re: Turkish Coffee
« Reply #1 on: July 17, 2020, 04:53:02 AM »
It's a popular coffee around the world. Thank you for sharing it!
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