(photo by wasapninjordan)
I love coffee and everything related to coffee. Some say I am a teacher so I was born with this inherent love for coffee. I beg to differ. I grew up in the UK the tea sipping nation. I drank nothing but Earl Grey tea J I used to shun the coffee addicts as out casts; ‘what you don’t drink tea?’
All this changed when I came to Jordan. I discovered the Argeela (Sheesha, Nargeela, Hubbly Bubbly, Water pipe or whatever you wish to call it) and one cannot enjoy a good Argeela without good coffee.
I only recently discovered that there is a difference between Turkish and Arabic Coffee. What I have been drinking in the coffee shops is Turkish coffee and what I drank on Eid Celebrations with my neighbours is the Arabic Coffee.
So I began to investigate further. Apparently Turkish coffee was known simply as kahve (‘coffee’ < Arabic قهوة, qahwa) until instant coffee was brought in during the 1980s. Western forms are also known and are often called “Nescafé” through brand generalisation. (It took me while to get used to thisJ)
So how do you make Turkish Coffee? It’s very simple.
The necessary equipment to prepare Turkish coffee consists of a narrow-topped small boiling pot called an ibrik, (bríki), a teaspoon and a heating apparatus.
Finely ground coffee, (I use the Brazilian Coffee House brand from Carrefour, in City Mall), water and (if desired) sugar.
It is served in cups similar in size to Italian espresso. Turkish coffee is drunk slowly and is usually served with a glass of cold water to freshen the mouth to give a better taste before sipping. As I understand ideally you should sip some water after every sip of the coffee.
So how do you make it?
1.There are different sizes of ibrik (Briki) and depending on the size add the desired amount of water.
2.Add Sugar according to your taste.
3.Heat water with the sugar till boiling point.
4.Remove Ibrik (Briki) from the stove and add the finally grounded coffee into the Irbik (Briki) and stir well.
5.Place the Ibrik (Briki) back on to the stove and keep stirring until the coffee stops rising.
6.Pour slowly into the small cup(s).
7.Relax and enjoy the coffee.
I am a newbie to all this so anyone out there has tips or advice on how to make the Turkish Coffee better or even offer advice on how to make the Arabic coffee with Cardamom then please don’t hold back.
You might find the following link interesting.