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

Industrial Processing – Dry Method

Industrial Processing – Dry Method
This method, simpler and less expensive than the previous one, is used mainly on small plantations. After sorting out, washing and natural or artificial drying, the end result is a small, shriveled fruit called pergamino.

Whichever method in used, the next step is removal of the hull of the bean.

After another process of sorting out, and subsequent removal of dust, the bean is processed by a hulling machine.

This yield a beam covered with a thin, silvery film which will be eliminated during the roasting process.

The beans then undergo three successive sortings: granulometric, densimetric and colorimetric.

The green coffee can then be stored in bulk or in bags and placed in well ventilated buildings.

At this stage, the producer proceeds with standardization of d the green coffee beans based on their macroscopic characteristics. Beans with the following flaws are eliminated.

• Flaws in from or maturity (beans that are immature, pitted, split, crushed, misshapen, wrinkled or stunted);
• Flaws in color (beans that are black, grayish, silvery russet, white, mottled or spotted);

Flaws in odor (beans that are moldy or mildewed, foul smelling, rancid or have medicinal or chemical odors).

Industrial Processing – Dry Method