An ancient Turkish Proverb
proclaims: Coffee should be Black as Hell, Strong as
Death, and Sweet as Love.
Here's how the Turks made that most heavenly Turkish
Brew.
Start with the traditional long-handled ibrik or
small saucepan and one heaping teaspoon of finely
ground Turkish coffee. (Turkish Coffee is a
dark-roasted coffee that produces a bold flavored
brew.) Pour 1-1/2 demitasses (3 ounces) of water into
the pan, add two generous teaspoons of sugar and
bring to a boil. Stir in the coffee and boil up
three times before removing from the fire. Add a
little cold water. Serve the froth first, then
carefully pour the thick brew into the cups, taking
care to reserve the bulk of the grounds in the pot.
If possible, use a strainer.
Turkish coffee is definitely a drink that takes some
getting used to. Virtually every step in the process
of making it is "incorrect" by today's standards.
But they must have been doing something right.
Turkish Coffee was the reigning brew of choice for
over 400 years, and is often attributed with the
spread of coffee drinking to Europe.
