Begone, watery brew from Starbucks...Turkish coffee will kick you into
the middle of next
week. Any cup of coffee that doesn' tleave a brown sludge in the cup
is wimpy. Our guide said
that he could "read the grounds" and tell our fortune from the dregs
left in the cup. While I
might be a bit skeptical about that.
Every sidewalk cafe abounds with
the teeny little china cups of coffee, many times enjoyed with a shisha
(no, it's not hashish, it's just flavored tobacco).
I'm not a coffee drinker. I just don't like the stuff. Mark, on the
is a nurse and as such pretty much lives on coffee. He was brave enough
some. He says that it's pretty good, but has a serious caffiene kick
espresso can't match.
Turkish coffee (and I'm not sure why it's called "turkish" coffee when
to be an Arab thing) is made by crushing sugar with the grounds of
with the back of a spoon and then boiling, according to our guide.
However, I found a few other
instructions on the web.
Basically, turkish coffee is made in a small
an ibrik, which looks like a tiny pot on a stick.
For each cup of coffee, add a cup of cold water to the pot and 2
coffee grounds (note that for proper coffee, it must be ground very,
Regular grind won't work, it has to be almost powdery.) Add sugar to
to taste (start with 2) and stir it together. Some suggest 1 tsp
coffee, 1 tsp
sugar, and 2 oz water as a good ratio.
Then, heat it to a boil and simmer until the top is foamy. When it
foam over, pour only the foamy
part into the cup and repeat until you have reduced the whole thing to
the cups. Let it settle and drink.
it should be served in small cups --
stuff has a kick.
Three ways to order Turkish coffee:
- not sweet (sada)
- sweet (mazbut)
- really sweet (ziada)
You really don't want to try this stuff without sugar.