Turkish coffee refers not to a type of coffee, but to the way in which it is prepared. Unfiltered, the coffee grounds are never completely dissolved. When drinking Turkish coffee, the trick is to keep gently swirling your cup. Otherwise, you will drink weak coffee and end up with a thick layer of grounds at the bottom of the cup or in your final gulp. Locals prefer Turkish coffee without sugar but if it is your first time tasting the coffee; it is wise to add sugar because it is very bitter and a strong taste. Turkish word for coffee: Kahve
Making Turkish Coffee
Traditionally, ground coffee is added to cold water in a copper pot (some use hot lukewarm water, to speed up the process, but the difference in taste is obvious. Turks call this hasty version “dishwater.” The coffee and water mixture is stirred and slowly heated over medium heat. Just before the water boils, the pot is set aside and its contents are allowed to settle.
If the horseshoe floats, you know its good coffee.
Then the pot is put back on boil. This time, half is poured into a cup, while the rest is reheated and then used to top off the drink. Locals have a traditional saying to indicate whether the coffee is of decent quality.
In some regions, an age-old tradition when choosing a bride was to judge her on the quality of her Turkish coffee. The intended family of the groom would be invited to her family’s house and she would serve everyone coffee. An enagagment and wedding would only be agreed to if the coffee tasted delicious!
