Gastronomy
11.01.2022 987
40 Years of Unforgettable Taste: The History of Turkish Coffee
Turkish coffee is the name of the coffee preparation and cooking method discovered by the Turks. It has a unique heritage with its taste, smell, foam, cooking, and serving. The only type of coffee with coffee grounds is Turkish coffee. However, to understand the history of this traditional flavor, we must first look at its history. If you'd like, let's take a look at the history of Turkish coffee, which has a very important place in our culture.
THE HISTORY OF TURKISH COFFEE
Turkish coffee, which occupies a very important place in Turkish culture, is the oldest coffee making method from the Ottoman Empire. It is said that coffee spread around the world via Abyssinia at the beginning of the 14th century and came from the Kafka region in southern Abyssinia.
While the historical origin of Turkish coffee goes back to the Arab doctor Rhazes E., who lived in the 10th century, its use goes back to AD. It dates back to 575. In addition, Turkish coffee is made by brewing coffee fruits from the Arabian Peninsula. This preparation and cooking method gives real coffee the opportunity to have a unique taste and aroma.
Özdemir Pascha, the father of Grand Vizier Özdemiroğlu Osman Pascha, one of the Mamluken Serkes, the governor of the Ottoman State in Yemen, was enthusiastic about its taste and brought coffee to Istanbul. Thanks to the new preparation methods, he came with barrels and coffee pots and prepared coffee. Today Turkish coffee. In this way, it set a precedent among the people for the spread of coffee houses in the city, starting from Tahtakale. The drink was previously made by brewing coffee fruits in the Arabian Peninsula and the original taste was obtained by a new method of preparation.
Get ready for the next piece of information that will surprise you, because thanks to the Turks, Europe meets coffee! For many years, Europeans prepared and consumed coffee as Turkish coffee.
THE PROCESS OF MEETING TURKS OVER COFFEE
There are two different rumors about the process of meeting a Turk over coffee. The first is that coffee was brought to Istanbul by two Syrian entrepreneurs in 1554 and the second is that Özdemir Pasha, the governor of Yemen during the reign of Yavuz Sultan Selim, brought coffee beans to Istanbul. It is believed that it was thanks to him that the palace got acquainted with coffee. Interest in coffee increased after the boss was taken over in peace by a palace organization.
Coffee reached Venice in 1615 with the arrival of the Venetians in Istanbul. This made it one of the most popular drinks in Europe. The first café in Venice opened in 1645, in Paris only in 1643. In 1651, London got to know cafés.
WHERE DO TURKISH COFFEE BEANS COME FROM?
The bean in Turkish coffee comes from Brazil. The imported kernels are packed in Turkey after grinding. It is said that the fame of Yemeni coffee in Turkey is spreading around the world, but production in Yemen has declined. At the end of the 17th century, Brazil, Cuba, Jamaica and Colombia, whose climates were favorable for coffee growing, began to produce. This is how Turks found out that coffee in Brazil is suitable for their taste. It is known that Turks bought coffee from Brazil since the 18th century.
THE TURKISH COFFEE GRINDING PROCESS
The process of grinding Turkish coffee is also very meticulous. It should be emphasized that Turkish coffee from Central America and Brazil is mixed with high-quality Arab coffee beans and slowly roasted over a coal fire and very finely ground in the best way. Two teaspoons of coffee are added to the coffee pot with the desired amount of water and sugar and boiled to a boil. It is served in small glasses. Let the coffee grounds sit for a while before drinking them. Water should be drunk before the coffee starts, not after it has finished.
TASTE ANALYSIS OF TURKISH COFFEE
There are 50 different flavors and aromas in lightly roasted Turkish coffee, 59 in medium roasted coffee, and 65 in intensely roasted coffee. Additionally, light-roasted coffee exhibits sweet, sour, and fruity characteristics, while medium-roasted coffee exhibits woody, tangy, tobacco, and fruity characteristics. A heavily roasted coffee has a bitter, woody, earthy taste and aroma.
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