How to Make Best Coffee in the World

Posted by admin on July 21, 2010 in coffee excellence |

www.How50.com MORE TIPS AND TRICKS Turkish coffee (see name and variants for other names) is coffee prepared by boiling finely powdered roast coffee beans in a pot (cezve), possibly with sugar, and serving it into a cup, where the dregs settle. The name describes the method of preparation, not the raw material; there is no special Turkish variety of the coffee bean. It is common throughout the Middle East, North Africa, Caucasus, and the Balkans, and in their expatriate communities and restaurants in the rest of the world. Coffeehouse culture was highly developed in the former Ottoman world, and this is the dominant style of preparation. Coffee has its origins in Ethiopia and Yemen. By the late 15th and early 16th century, it had spread to Cairo and Mecca.[1][2] The Ottoman chronicler İbrahim Peçevi reports the opening of the first coffeehouse in Istanbul Until the year 962 (1554-55), in the High, God-Guarded city of Constantinople, as well as in Ottoman lands generally, coffee and coffeehouses did not exist. About that year, a fellow called Hâkem (Hakam) from Aleppo and a wag called Şems (Shams) from Damascus, came to the city: they each opened a large shop in the district called Tahtelkal’e, and began to purvey coffee.[3] Various legends involving its introduction at a “Kiva Han” in 1475 are reported on web sites, but with no documentation.[4] Coffee has affected Turkish culture so much that the Turkish word for breakfast, kahvaltı literally means “before coffee” (kahve

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