With a distinct aroma and irresistible flavor, it has commanded the attention of the world. The coffee trade is immense, second only to that of oil in its value. The history of coffee is filled with stories of those who sought to control that trade, who exacted high tariffs on coffee roasters and those who found ways to circumvent those controls.

Friday, April 21, 2017

Turkish coffee

In the Middle East, two types of coffee are made: Arabic coffee, which is drunk solely in Arab communities, particularly in Saudi Arabia, Yemen and by the Bedouin; and Turkish coffee, which is fashionable in the cities, especially in the ones influenced by Ottoman Empire and in Turkey.

Turkish coffee is a dense black coffee in tiny cups, the flavor of freshly ground coffee beans lingering in one’s mouth. It is a method of brewing that is popular across North Africa, Arabia and the Middle East. Turkish coffee is brewed in small, long handled tin-lined brass pits (called kanaka, rakwi or ibrik in Arabic and cezve in Turkish).
Traditionally, Turkish coffee is heavily sweetened and spiced with cardamom, but depending on the coffee chosen, a well made pot can show a lot of varietal characteristics and neither sugar nor cardamom is necessary to enjoy it.

Turkish coffee is a concentrated and potent drink, so the recommended serving should be approximately 3 fluid ounces (92 ml).
Turkish coffee
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