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Turkish Coffee

Turkish Coffee
Turkish coffee is prepared using very finely ground roasted coffee beans in water which is brought to a boil in a “cezve” pot usually with sugar and served in an espresso cup allowing the coffee grounds to settle. Originally the coffee would be ground by hand using a mortar and pestle or a burr mill and still today there are few domestic coffee mills that can grind the beans finely enough.


The grounds are slowly brought to a brief boil to bring the flavour out and usually two heaped spoons of grounds are used per cup. The pot will be put back on the heat briefly one or two more times before being poured out into the cup. Obtaining a layer of foam is a fine art to achieve by coffee makers and the cup with the most foam is considered the best and should have no noticeable particles either in the liquid or foam.
The coffee is usually served with a cold glass of water to refresh the palate and the liquid is drunk leaving the sludgy coffee grounds in the bottom of the cup.

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