What is Armenian coffee?

What is Armenian coffee?

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  1. Armenian coffee is basically Turkish coffee prepared by Armenians either in the current Republic of Armenia or in the diaspora. It is made precisely the same way as the Turkish coffee as the history of coffee making for both modern Turks and Armenians dates back to the Ottoman times.
    The Armenian coffee was introduced to the modern Republic of Armenia by the Ottoman emigres and refugees. Yes, there was a time when the Eastern Armenians did not drink this thick brown drink and it was completely alien to them. Today, due to the fusion of Ottoman and Eastern Armenian cultures in the 20th century, the streets of Yerevan are filled with coffee shops serving “sourj” or Armenian coffee and many if not most locals will swear that the Armenian coffee has been part of the Yerevan culture for 3,000 or millions of years before humans even existed.

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  2. Armenian coffee is brewed the same way as Greek coffee and Turkish/Arabic coffee, it just happens to be in/from Armenia. It is a strong unfiltered coffee with a thick body and small serving size.
    This type of coffee is found throughout the region. The roasted coffee beans are pulverized into a talcum fine powder. The powder is placed in a small tapered metal pot (jazva, in Armenian) and water is added. Sugar is often added to this mixture as well.
    The jazva is placed on a stovetop and slowly brought to a boil. It is critical to watch the pot closely, as it will suddenly foam over if you are not paying attention. The pot is removed from heat just as the foam is about to reach the top of the pot. This foam up is often repeated once or twice more.
    The serving size for this incredibly strong coffee is typically just 2–3 ounces.
    Note that there are countless variants to the method above. Variations involve: the amount of coffee per serving, the amount of sugar (if any), the addition of cardamom or other spices, whether or not to stir, how many times to boil up before serving, etc.
    Here’s a website with pictures and instructions: How to make Turkish Coffee with detailed instructions

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  3. Armenian coffee is not derived from Turkish coffee because the former predates the existence of the ottoman state by over a thousand years.
    So sorry Turks but no cutltural theft today.
    Sourj (pronounced “soorj”) is a thick mixture of powdered coffee beans sugar and water.
    Mix 80ml of water with 1tsp of coffee powder and 1tsp of sugar (if sweetening) and bring to a slow boil in a small open top kettle.
    Pour and serve.

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