Turkish Coffee

Turkish Coffee

Turkish Coffee

The History of Turkish coffee
begins during the Ottoman empire period, a little before the beginning of the 16th Century where the Turkish governor of Yemen Ozdemir Pasha introduced to the beverage to Sultan Suleiman the Magnificent . Coffee, then at that time, had more significance in the Ottoman culture and folklore than just being just a ordinary drink, and it has prevailed up to modern days of the region.
Coffee is one of the most popular drink beverages all over the world; now a days is easy to just make instant coffee at home or ask for a good cup of coffee on the modern coffee bars that exist all over the world.
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Truth is that good coffee has a more complex  ways of preparation than just adding water or request it on a bar.  One of the most interesting and tasteful ways to prepare this tasteful drink is the Turkish coffee which has been declared an intangible cultural heritage of Turkey by the UNESCO.

The early Turkish coffee brews started in the Sultan palace in which the cuisine staff decided to try a new method of preparation of the black drink – where they first grounded roasted coffee beans in mortars and then boiled the coffee powder with water in a special coffee pot made out of copper and brass know as “cezve”. This new method of coffee brewing on the Sultan’s palace became very popular with in the elite then with time introduced to the general public. Traditionally the Turkish coffee was drunk with out sugar labeled as “country style” or “man’s coffee” know as it even today. Latter to overcome the bitter taste, sugar was added to the preparation.

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