​A delightful world of tea, coffee and dessert cafés on Bethel Road Columbus, Ohio

Brewing this strong, frothy cup of joe can be easy.

 

You will need:

- A cezve—a shiny copper or brass pot.

- Finely ground coffee.

- Small cups with tall sides called demitasse cups.

- Coffee cups called "finjan." - Sugar (optional, added during brewing). The traditional terms for sweetness are sade (no sugar), az şekerli (a little sugar), (medium sugar), or şekerli ( sugar).

- Spices: Turkish coffee is made with cardamom, cinnamon, cloves nutmeg, and vanilla powder.

- Milk or cream: While cream or milk is not traditionally added to Turkish coffee, some people like to brew it milk.

 

The Cooking Method is a Slow Process:

 

1. Add coffee and water to the cezve, heating the finely ground beans until they're hot but not boiling. The grounds are filtered; they remain in the cezve and enhance the flavor.

 

2. Heat slowly, stirring well, until the coffee starts to foam. As it simmers, a thick mixture forms, topped with foam that says, “Look at me, I’m Turkish coffee!”

 

3. Turkish coffee is served in cups called demitasse cups. Gently pour a little of the foam into each cup.

 

4. Bring the coffee to another and gently fill each cup.

 

5. Pour the finished brew into a finjan and let the grounds settle at the bottom of the cup.

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To Drink Turkish Coffee:

 

1. As you sip your brew, avoid disturbing the grounds at the bottom of the cup. Those beans are ground so finely, which is the secret to that velvety texture and froth. You don't drink the grounds of Turkish coffee; instead, enjoy the coffee's flavor and aroma while leaving the grounds at the bottom.

 

Explanation About Those Unfiltered Grounds:

- Turkish coffee is unfiltered and made with finely ground coffee.

- The grounds settle at the bottom; you shouldn't drink the entire.

- Consuming too much can irritate your stomach.

- grounds can be used for fortunetelling after drinking the coffee.

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Turkish Coffee History: The World's First Coffeehouse

 

Turkish coffee dates back to the late 1400's. On May 29,1453, the Ottoman Empire captured the city of Constantinople, the capital of the Byzantine Empire. This event marked the end of the Byzantine Empire and the beginning of the Ottoman era in the city.

 

A governor of the Ottoman Empire named Ö Pasha, the Ottoman governor of Yemen, developed an extreme liking for the coffee drink he discovered in Yemen, called "kiva." Fast forward through historical records, and Kiva Han opened between the 1470s and 1555 in what was then Constantinople, today Istanbul, Turkey. The Kiva Han was established by two merchants from Damascus, the capital of Syria. "Kiva Han" is a Turkish phrase that translates to "coffee house," meaning "the coffee house."

 

• Kiva Han was an immediate success as a meeting place for men to discuss ideas and affairs. 

• Coffeehouses became social and intellectual hubs, which led to cultural shifts. 

• Coffeehouses played a role in shaping public opinion, disseminating news, and fostering cultural exchange. 

• Coffee was so important in Ottoman times that a woman could divorce her husband if he didn't provide her with enough coffee. 

• Turkish coffee was served strong, black, and unfiltered.