Monday, August 27, 2012

Coffee cups on a little table with a drawer used, as I understand, during coffee making Ethiopian style.

Turk Kahvesi. Turkish coffee. The coffee is prepared in a small, long-handled (?metal) pot tapering in at the top into a pouring lip, and called a jezve. The purist (and they all are in Turkety when it comes to making coffee) would grind the beans to a fine powder just before brewing using a brass coffee mill.
When offered a cup, you will be asked if you like it sade (unsweetened), orta (moderately sweetened) or sekerli (very sweet).
Turkish coffee, ideally is made one cup at a time, or three at the most.  Mesure one dimitasse cup cold mater into jezve and add 1 heaped teaspoon powdered Turkish coffee and sugar if desired - a level teaspoon for orta, a heaped teaspoon or more for sekerli. Stir and put on medium-low heat.
When coffee rises in pot remove from heat immediately, and spoon froth into cup.
Return pot to heat and cook until coffee rises again.  Remove, fill cup.
Some prefer to heat coffee 3 times in all, though twice is sufficient, particularly if only making 1 cup.
With the repeated heating method, a little froth is spooned into each cup each time it is removed from the heat, as a good cup of kahve must have a creamy foam floating on top.
Decorated ceramic Ethiopian coffee pot.

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