We are UK based Turkish Coffee suplier and wholesalers, here is the receipt how to make a Turkish Coffee.
Praparation and ServingUnlike any other beverage, COFFEE is a UNIVERSAL product – the "queen of drinks" that goes with anything!
Coffee can be consumed on every occasion along with any other product and is intended for just about everyone. Due to its specific qualities, it cannot be put in any category of beverages and represents a category of its own, a unique drink, admired in every culture in the world.
Coffee is characteristic for every culture in the world – each nation has its little secrets regarding coffee and numerous studies have been written on this black beverage. There is even a Coffee University established in Italy to spread the culture of coffee drinking and to cherish the tradition of Italian espresso throughout the world.
We mainly drink traditional black coffee, often referred to as the "Turkish coffee". Although it differs a great deal from the original Turkish coffee, i.e. from the method of brewing coffee used in Arabic countries, the name became common in our parts as well.
Guidelines for making the "genuine" traditional black coffee:
Only use fresh water for brewing the coffee- Don’t use boiling water prior to brewing because the oxygen evaporates- Only use freshly ground or properly stored coffee
When the water in the coffee pot boils, move the pot from the fire, add ground coffee and then put the pot back on the fire until the coffee "goes up" (starts producing thick foam). When the foam "closes up" (the grounds sink to the bottom of the pot and the entire water surface is covered in foam), take the pot away from the fire and gently stir the coffee in the pot. For the full expression of refined coffee qualities, leave coffee about one minute to "settle" and then pour it into your favorite cup.
Unfortunately, not many cafés exist nowadays where they serve this "home-made" black coffee. The famous "coffee set", consisting of a cup of coffee, 2 dl of mineral water and a cube of Locum (famous Turkish delight) is served only in few old taverns.
