The best way to prepare Turkish coffee

Some of us drink coffee every morning to wake up, cheer up and adjust themselves to an operating mode; others prefer to drink it occasionally in a friendly company, accompanying slow conversation. Coffee can be prepared in two main ways - in a special device (coffee-machine) or on fire (in a coffee pot, ibrik, cezve). There is one more way to make this delightful drink, where the pot with water is placed in warm sand and adjusted to the necessary hot temperature. Today we will talk how to prepare tasty coffee in the ibrik. The ibrik is metal pot, as a rule, made out of copper, with the long handle. These coffee pots are calculated on different quantity of portions - from one till 7-12, depending on volume of one portion. One should prepare the coffee based on how many portions they want to enjoy and the size of the cup they are going to use. There are different types of coffee grinding; however the smaller particle size is recommended.  This will allow receiving an optimum combination of taste and aroma of drink.

To make Turkish coffee, you need to start with fresh medium-roasted beans that are either pulverized using a mortar and pestle or ground in a cylindrical brass coffee mill. Coffee grains should be grind right before making the coffee; otherwise the coffee changes its properties and flavor. They should be as fine as powdered cocoa. Extremely fine pre-processed powdered coffee can also be used but won't be as fresh, of course. The best coffee beans for making Turkish coffee are mocha, java, and Viennese roast. Also, less oily Arabic beans are a good choice. The water is also important in the preparation of the coffee. We recommend using filtered water. Boiled water is not necessary. Also, the coffee pot should not be cleaned with aromatic cleaning detergents as it could spoil the flavor and taste of your coffee. The longer is the preparation of coffee the tastier and richer it will be in flavor. When water is about to start boiling you should remove the pot from flame and poor it in your cup. You can add sugar, creamer, honey, lemon, cinnamon, ginger, liqueur and other products that you like at that time.

Knowing how to drink Turkish coffee is as important and special as making it : allow the coffee grounds to settle to the bottom of the cup and sip gently.  Avoid stirring up the grounds and do not drink the residue of coffee that forms at the bottom.  You HAVE TO slurp. That's the way to drink it. There are two reasons for this: It is extremely hot and you have to drink it that way. Not warm, not cold. The mixture of air with the coffee will form an aromatic cushion within your mouth adding more texture and smell to the drinking process. Turkish coffee is a delight and a treat. It is a different experience for every person. The preparation process is just 2/4 of it; the drinking is 1/4. The remaining 1/4 is the fortune telling part.

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