Turkish Coffee
Dark and Strong

Turkish Coffee

The Turkish coffee is distinguished from other methods of preparation, it is gently boiling coffee. Then we mix equal amounts of coffee, water and sugar in coffee placed on the fire.

It stirs the mixture when it starts to boil. Stop stirring when the coffee powder glue does more with a spoon. Once the brew starts to boil and stir, removing the coffeemaker fire, on the taps to reduce a little foam. It repeated at least twice. We then get a drink thick and sweet. The type of coffee used to prepare Turkish coffee is called Ibriq, cveze or brick. It is a copper pot with a long handle. Turkish coffee is also known as Greek coffee, Arabic coffee or even oriental. It is drunk by taking his time, and in the downstream by sips. So it must first allow time to marc settle to the bottom of the cup. You can also shake your teeth coming towards the middle of the cup to use as a natural filter to reduce the amount of mark that you could swallow. And it is common to use this type of coffee with a glass of cool water in order to reduce the feeling of bitterness left by marc coffee. Some Eastern pastries are a perfect accompaniment to Turkish coffee, always in the spirit of offsetting the bitterness of the drink.

In Greece this coffee drinks in various variations. So if you specify that you want Skéto this means no sugar, Metrio with sugar, Glyko very sweet and Vari-glyko to both very strong and very sweet. And it is not uncommon for use honey to sweeten this type of coffee.