Turkish coffee
Turkish coffee
Turkish coffee (pronunciation: /ˈtɜːrkɪʃ ˈkɒfi/) is a method of preparing unfiltered coffee, originated from Turkey.
Etymology
The term "Turkish coffee" refers to the method of preparation rather than the raw materials or origin. The word "coffee" comes from the Arabic word "qahwah" while "Turkish" is an English term that refers to the Ottoman method of preparation.
Preparation
Turkish coffee is prepared using very finely ground coffee beans without filtering. The coffee, sugar, and water are added to a small pot called a cezve and brewed over low heat until it begins to froth. Some people prefer to add spices like cardamom or cinnamon to enhance the flavor.
Serving
Traditionally, Turkish coffee is served in small cups, where the grounds are allowed to settle. It is often accompanied by a glass of water and something sweet, like Turkish delight or chocolate.
Related Terms
- Cezve: A small pot used specifically to make Turkish coffee.
- Turkish delight: A family of confections based on a gel of starch and sugar, often served with Turkish coffee.
- Coffee: A brewed drink prepared from roasted coffee beans, the seeds of berries from certain Coffea species.
- Arabica: A species of Coffea, considered to produce better coffee than coffee canephora (Robusta).
- Robusta: A species of Coffea, the beans of which are used in many commercial coffees.
External links
- Medical encyclopedia article on Turkish coffee
- Wikipedia's article - Turkish coffee
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