Why is Turkish coffee so strong and how is Turkish coffee made?

Why is Turkish coffee so strong and how is Turkish coffee made?

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  1. Turkish coffee is made out of passion and love….. nothing else can beat it.
    Its the amount of coffee you put makes it strong or week. The main thing to differentiate is that we do not put coffee after boiling the water. It is put in cold water before it is boiled.

  2. actually it is about surface area of the coffee. when you grind coffee, you re increasing the surface area exponentially.

    Why is Turkish coffee so strong and how is Turkish coffee made?

    also amount of water makes solution unsaturated-saturated or supersaturated, so it effects the flavor of coffee. so are temperature and time.
    how to make a coffee:
    1 measure the amount of cold water you will need
    2 add coffee
    3 add sugar (turkish coffee is served in three variations: s ade -without sugar. o rta- 1 sugar cube. şekerli- 2 sugar cubes)
    4 place pot the heat until the water heats up and allow coffee and sugar dissolve
    5 mix solution
    6 allow coffee to rise
    7 pour into cups
    ps: in traditionally, we serve it with a glass of water

  3. As coffee and coffeehouses became an integral part of social culture, coffee became the only drink in the world to have spawned a whole related culture.
    Ever since the first coffeehouse opened in Istanbul in 1554, coffee has had a tremendous impact on art and culture. Countless artists, students and teachers have come together in coffeehouses to read books, perform plays and hold lively discussions. This situation is not confined to Istanbul; throughout the world, coffeehouses serve as meeting points for intellectuals and coffee has long been the favourite drink of artists. For many years, coffee has been the chosen beverage of artists; for artists and thinkers such as Alexandre Dumas, André Gide, Molière, Victor Hugo, Honoré de Balzac, Voltaire, Ludwig van Beethoven and Immanuel Kant, coffee was much more than a drink: it was a lifestyle.
    Coffee has served as a platform for friendship and conversation all over the world and has been a source of inspiration for many works of art.

    Manufacturing coffee is an art. From purchasing to roasting and grinding to packaging, every stage of the process calls for a variety of skills and expertise as well as great attention to detail. It takes a perfectionist to choose the highest quality coffee beans, a good ear to hear the songs sung by the beans as they roast, and meticulous attention care to grind the coffee correctly. As with any artist, coffee producers are not made but born. The secrets of producing coffee are passed on from father to son, from master to apprentice. Special formulas that are the result of many years of experience are passed on from generation to generation.

    Fragrance: The term used in evaluating the smell of ground coffee.
    Aroma: Based on the flavours identified in the coffee, many different terms are used to describe its characteristics: fruity, nutty, bitter, spicy, winey or chocolate-like…
    Taste: The term used in evaluating the flavour of the coffee.
    Nose: The term used in evaluating the fragrance of brewed coffee.
    Acidity: A desirable attribute in coffee. It indicates the sharpness and bitterness of certain types of coffee.
    Body: A term used to describe the physical consistency of the beverage in the mouth.
    Bouquet: After evaluating the fragrance, aroma and taste, this term is used to describe the lasting impression of the combination of these factors.
    Bitterness: A sharp, biting taste. Not an entirely undesirable attribute. This attribute can be enhanced or diminished according to the method by which the coffee is roasted and prepared.
    Roasting is the briefest yet most important and painstaking stage in coffee production. This process carries a heavy weight of responsibility. Both time and money can be lost in a brief moment of carelessness, rendering the labour of hundreds of people on the fields and in the production process pointless.
    The heat applied to the green coffee beans during roasting changes their colour from the original light green to brown. As the heat rises, the beans lose water. Before roasting, the green coffee beans have no aroma or fragrance; the roasting process uncovers over 900 aromas hidden in the beans.
    Not every variety of coffee is roasted in the same manner. This is what makes roasting an art form. It requires experience, knowledge and expertise accumulated over many years. An experienced roaster knows the limits and potential of a given type of coffee. It is only through this skill and experience that the roaster is able to maximise the quality of the coffee.
    After the hidden flavours of a high quality coffee have been brought out by roasting, the coffee must undergo one more process before it can be prepared: “grinding”.
    Every type of coffee is ground differently. From the finest to the most coarse, these are Turkish Coffee, espresso and filter coffee.
    Turkish Coffee undergoes a much more complicated grinding process than other coffees since it must be ground to a very fine powder. In order to get the grind right, the process must be carefully monitored and requires expert supervision. As a result, it can only be ground in specially designed grinders. Combining its extensive experience dating back to 1871 with modern technology and engineering, Turkey’s first manufacturer of ground Turkish Coffee, Kurukahveci Mehmet Efendi, uses its own unique grinders. Thanks to modern technology, traditional flavour and quality is now available to all coffee lovers.
    It only takes two minutes to prepare Turkish Coffee.
    MEHMET EFENDİ’s original finely ground Turkish Coffee is traditionally prepared in a ’cezve’, a small long-handled pot. For medium-sweet coffee, add one teaspoon full of sugar per cup.

    Place the cezve on a low heat with one heaped teaspoon of coffee per cupful of water and sugar to taste.

    Heat slowly, stirring gently until the sugar dissolves.

    When the coffee begins to froth up, remove from heat, pour a little of the froth into each cup and return to the heat.

    Let the coffee rise once more – but without letting it come to boil – and serve.

    Be careful not to stir after serving or you will disturb the sediment and the coffee will taste gritty. Each cup should be frothy and deliciously aromatic.
    It is customary to serve Turkish Coffee with a glass of water. The water prepares the mouth for the coffee’s flavour.
    When serving a large group, it is best to prepare semi-sweet Turkish Coffee.

  4. Turkish Coffee is not as strong as percolated coffee because it is produced at a boiling temperature of 100 deg. C max. You should not drink the broth which sinks to the bottom anyway! A glass of water after Turkish coffee is also recommended.

    Why is Turkish coffee so strong and how is Turkish coffee made?

    Why is Turkish coffee so strong and how is Turkish coffee made?

    Why is Turkish coffee so strong and how is Turkish coffee made?

  5. It is roasted coffee beans then ground into a very fine powder, the strength of it is because the powder is not filtered out of your cup it is served with the powder aswell, however an espresso is pretty strong aswell


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