Turkish coffee
From Wikipedia, the free encyclopedia
Turkish coffee (see name and variants for other names) is coffee prepared by boiling finely powdered roast coffee beans in a pot (cezve), possibly with sugar, and serving it into a cup, where the dregs settle. It is common throughout the Middle East, North Africa, Caucasus, and the Balkans, and in their expatriate communities and restaurants in the rest of the world.
Coffeehouse culture was highly developed in the former Ottoman world, and this is the dominant style of preparation.
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[edit] History
Coffee has its origins in Ethiopia and Yemen. By the late 15th and early 16th century, it had spread to Cairo and Mecca.[1][2]
The Ottoman chronicler İbrahim Peçevi reports the opening of the first coffeehouse in Istanbul:
| “ | Until the year 962 (1554-55), in the High, God-Guarded city of Constantinople, as well as in Ottoman lands generally, coffee and coffeehouses did not exist. About that year, a fellow called Hâkem (Hakam) from Aleppo and a wag called Şems (Shams) from Damascus, came to the city: they each opened a large shop in the district called Tahtelkal'e, and began to purvey coffee.[3] | ” |
Various legends involving its introduction at a "Kiva Han" in 1475 are reported on web sites, but with no documentation.[4]
Coffee has affected Turkish culture so much that the Turkish word for breakfast, kahvaltı literally means "before coffee" (kahve means "coffee" and altı "under"). In recent times, Turkish coffee has become less popular than tea (which was grown locally, and could be bought without hard currency), instant coffee, and other modern styles of coffee. At the same time, it is served by international coffee chains such as Starbucks and Gloria Jean's Coffees in their stores located in Turkey, although it remains as an option, not a promoted beverage.
[edit] Name and variants
In Turkey and the Middle East, Turkish coffee was known simply as kahve The word originates from the Arabic word for 'coffee' < Arabic قهوة, qahwa which in Levantine Arabic is pronounced as either "Qahweh," Kahwe" and "Ahwi." Since the "A" noise of the final "T" in Arabic, is pronounced as either an accented "E" or "I" in the Levantine dialect. As is the case in Turkish and Persian, the Arabic "Waw" (W) becomes a "Vav" (V). Thus, when Levantine Arabs from Aleppo and Damascus introduced coffee to Istanbul, and in turn to other Ottoman centres, the word "Kahwe" would become "Kahve" in Ottomam and Persian pronounciations. Since the Ottomans would then introduce coffee to Europe, the Ottoman pronounciation, "Kahve" of the Arabic word "Kahwe" would soon be known throughout Europe as "Kaffe," Caffe," "Cafe," and "Coffee," all deriving from the Ottoman pronounciation of the Arabic word. In Turkey "kahve" was used exclusively, until instant coffee was introduced in the 1980s. Today, younger generations refer to it as Türk kahvesi (Turkish coffee).
In the Arab world, "Turkish" coffee is the most common kind of coffee, where it is called Arabic coffee (qahwa `arabiyah, قهوة ﻋﺮﺑﻴﺔ ) or Shāmi (Levantine) coffee, as the Turks learned this method of making coffee from the Arabs of the Bilad al-Sham. Western forms are also known and are often called "Nescafé" through brand genericization[citation needed]. Only occasionally will Arabs refer to Turkish coffee as being from their native country, so constructions such as "Egyptian coffee," "Lebanese coffee," "Iraqi coffee," and the like are heard to draw a distinction in the flavor, preparation, or presentation of two different kinds of Turkish coffee (for instance, if an Egyptian were to use the term qahwa Arabiyy in this sense and distinguish it from qahwa Masriy, he would be using the former to refer to the Levantine style of Turkish coffee, as opposed to the latter, referring to the Egyptian style of the drink).
While the word for "coffeeshop" in Modern Standard Arabic is مقهى (maqha, literally meaning "place of coffee-ing", plural , مقاهي maqahi(n)), the more common term in colloquial Arabic is simply قهوة (qahwa), meaning "coffee" in much the same way as French uses café for both things.
From the 1970s, in many languages, the word "Turkish" has been been replaced, for example in "Armenian Coffee" (Հայկական սուրճ haykakan surj), "Greek coffee" (ελληνικός καφές ellinikós kafés), and "Cypriot coffee" (κυπριακός καφές kypriakós kafés), or dropped altogether.
In Greece and Cyprus, this change was introduced by the coffee industry after the 1974 Turkish invasion of Cyprus:
| “ | ...after the Turkish arrival of Cyprus in July 1974, when Greco-Turkish relations at all levels became strained, τούρκικος καφές became ελληνικός καφές by substitution of one Greek word for another while leaving the Turkish loan-word, for which there is no Greek equivalent, unchanged.[5] | ” |
Still, the words for "coffee" and "coffeeshop" remained unchanged in Greek as in the other Balkan languages, using the Ottoman Turkish forms kahve and kahvehane: Bulgarian кафе, кафене; Slavic Macedonian кафе, Serbian kafa, kafana; Croatian kava, kavana; Bosnian kahva, kafana; Slovenian kava, kavarna; Romanian cafea, cafenea; Greek καφές, καφενείο; Albanian kafe, kafene
In Croatian, it is called turska kava, i.e. "Turkish coffee". Otherwise it is known as simply kava, unless when referred to in cafes, in order to avoid confusion with other types of coffee drinks.
In Serbian communities, it may be called simply domaća kafa 'domestic coffee' or kafa 'coffee'. This term is considered a politically correct in Serbian parts of Bosnia. (Note that 'kava' is Croatian and 'kafa' Serbian.)
In the Republic of Macedonia, this type of coffee is also marketed as "Macedonian coffee" (Македонско кафе) along with the more common name "Turkish coffee" (Турско кафе). From the days of the Ottoman Empire through to the present, coffee has played an important role in Slavic Macedonian lifestyle and culture. The serving and consumption of coffee has had a profound effect on betrothal and gender customs, political and social interaction, prayer, and hospitality customs. Although many of the rituals are not prevalent in today's society, coffee has remained an integral part of Slavic Macedonian culture.
In Hebrew it used to be called (kafe) botz (קפה בוץ), i.e. "mud(dy coffee)", but in the late 1990s the Israeli public shifted to kafe turki (קפה טורקי), merely because it appeared in stores as a new manufactured good under that commercial name, under foreign Western influence.
In Armenia, it is simply called Սուրճ (sourj) Հայկական Սուրճ (haykakan sourj) meaning "Armenian Coffee".
[edit] Equipment
The necessary equipment to prepare Turkish coffee consists of a narrow-topped small boiling pot called an kanaka, cezve, džezva, xhezve or μπρίκι (bríki) (basically a tiny ewer), a teaspoon and a heating apparatus. The ingredients are finely ground coffee, sometimes cardamom, cold water and (if desired) sugar. It is served in a demitasse (fincan, fildžan,filxhan or φλιτζάνι (flidzáni)). Some modern cups do have handles; traditional cups did not, and coffee was drunk either by handling the cup with the fingertips or, more often, by placing the cup in a zarf, a metal container with a handle.
Traditionally, the pot is made of copper and has a wooden handle. The size of the pot is chosen to be close to the total volume of the cups to be prepared, since using too large a pot causes most of the precious foam to stick to the inside of it. Also, a certain depth of water is necessary in order for the coffee particles to sink. The teaspoon is used both for stirring and measuring the amount of coffee and sugar. The teaspoons in some other countries are much larger than the teaspoons in countries where Turkish coffee is common: The dipping parts of the teaspoons in these countries are about 1 cm long and 0.5 cm wide.
For heating, an ordinary stove burner is sufficient, but an overly strong heat source is undesirable, as the brewing time needs to be at least five minutes. As an alternative, the heating source can be a tray about 10 cm (4in) deep filled with sand. The tray is placed on the burner. When the sand is hot, the coffee pot is placed in the sand. This allows for a more even and gentle heat transfer. The coffee prepared this method is called la nisip ("on sand") in Romania.
[edit] Preparation
As with other ways of preparing coffee, the best Turkish coffee is made from freshly roasted beans ground just before brewing. A dark roast is preferable but even a medium roast coffee will yield a strong aroma and flavour. The grinding is done either by pounding in a mortar (the original method) or using a mill (the more usual method today), and the end result is a fine coffee powder. Beans for Turkish coffee are ground even finer than the grind used in pump-driven espresso makers; therefore, Turkish coffee should be powdery. It is the finest grind of coffee used in any style of coffee making.
For best results, the water must be cold. The amount of water necessary can be measured using the cups. The coffee and the sugar are usually added to water, rather than being put into the pot first. For each cup, between one and two heaped teaspoons of coffee are used. In Turkey, four degrees of sweetness are used. The Turkish terms and approximate amounts are as follows: sade (plain; no sugar), az şekerli (little sugar; half a levelled teaspoon of sugar), orta şekerli (medium sugar; one levelled teaspoon), and çok şekerli (a lot of sugar; one and a half or two levelled teaspoons). The coffee and the desired amount of sugar are stirred until all coffee sinks and the sugar is dissolved. Following this, the spoon is removed and the pot is put on the fire. No stirring is done beyond this point, as it would dissolve the foam. Just as the coffee begins boiling, the pot is removed from the fire and the coffee is poured into the cups. Actually in Greece you use to put one coffee spoon of Kaimaki (Greek: Καιμακι, i.e. "cream", meaning the foam) in each cup, otherwise the foam would remain in the briki (i.e. coffee pot) (or get only in the last cup) while the coffee is poured into the cups.
In the Arab World, answering that you'd like it "sāda" (ساده plain; no sugar, meaning "black" in Arabic) or "murra" ( مرة bitter; no sugar) is common.
A well-prepared Turkish coffee has a thick foam at the top (köpük in Turkish), is homogeneous, and does not contain noticeable particles in the foam or the liquid. This can be achieved only if cold water and a low heat are used. Starting with warm water or a strong heat does not leave enough time for either the coffee to sink or the foam to form. It is possible to wait an additional twenty seconds past boiling, which makes a homogeneous and delicious coffee, but the foam is completely lost. To overcome this, foam can be removed and put into cups earlier and the rest can be left to boil. In this case special attention must be paid to transfer only the foam and not the suspended particles.
There are other schools of preparing Turkish coffee that vary from the above. One such method, Lebanese coffee, involves starting with hot water alone, then adding and dissolving the sugar. The product is in essence a sugar syrup with a higher boiling point than water. The coffee and cardamom are added, and the mixture is stirred. It is then brought to a boil and just before serving is removed from the heat for a few seconds and returned to it, being brought to a brief boil a second time. This double (and sometimes triple) boiling is an essential part of the process, both ceremonially and — as connoisseurs claim — for the palate.
In the Balkans, dominant practice is to fill the džezva with only cold water, and heat it till it boils. As the water boils coffee is added, stirred, and removed from the fire before the foam boils over. After the foam settles the pot is placed back onto the heat source so the water would boil again, releasing more caffeine and flavour. Sometimes the last step is skipped, to preserve the foam. This type of preparation is known as Serbian coffee.
A common variation in the Arab world is allowing the brew to boil, removing the pot from the heat source just before it boils over, allowing it to settle, and then repeating the process two or three times. This results in even stronger and more concentrated coffee.
[edit] Drinking
Turkish coffee is taken at extremely hot temperatures and is usually served with a glass of cold water to freshen the mouth to better taste the coffee. It is traditionally served with Turkish delight. In the Mediterranean and southeastern Turkey, pistachio grains (kakuli/menengiç) may be added into the coffee. All of the coffee in the pot is poured into cups, but not all of it is drunk. The thick layer of sludgy grounds at the bottom of the cup is left behind.
[edit] Fortune-telling
The grounds left after drinking Turkish coffee can also be used for fortune-telling. The cup is commonly turned over into the saucer to cool, and then the patterns of the coffee grounds can be used for a kind of fortune telling called tasseography (Turkish: kahve falı, Greek: καφεμαντεία, kafemanteia), or tasseomancy.
[edit] Notes
- ^ Bonnie K. Bealer, Bennett Alan Weinberg, The World of Caffeine: The Science and Culture of the World's Most Popular Drug, Routledge 2001, p.11. ISBN 0415927226.
- ^ Alain Huetz de Lemps, "Colonial Beverages and the Consumption of Sugar" in Massimo Montanari, Jean Louis Flandrin, ed. Food: A Culinary History, p. 387
- ^ Quoted in Cemal Kafadar, "A History of Coffee", Economic History Congress XIII (Buenos Aires, 2002) full text
- ^ [1]
- ^ Robert Browning, Medieval and Modern Greek, 1983. ISBN 0521299780. p. 16
[edit] External links
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