Turkish Coffee
Turkish Coffee posts cover a brewing tradition listed by UNESCO as intangible cultural heritage in 2013. Articles look at the very fine grind needed to suspend in the cup, the cezve copper pot used for brewing, the slow heat that should never reach a rolling boil, the typical sade (no sugar), az sekerli (lightly sugared) and orta (medium sugared) options, the foam that should rise to the top, the small porcelain finjan cup served alongside a piece of Turkish delight and a glass of water, and the long fortune-telling tradition done by reading the grounds left in the inverted cup.
The word Turkish in Turkish coffee describes how the
Turkish coffee is less a recipe than a method.
Turkish coffee needs a grind finer than any other brewing
A good cup of Turkish coffee comes down to four controllable
Every cup of Turkish coffee starts in one small vessel