Types of Turkish Coffee

Turkish coffee

First of all, its preparing and cooking way gives its name and the way was discovered by Turks. In fact, its homeland is Ethiopia. Turkish coffee has specific foam, odour and serving way and it is its identity. It is the unique coffee that served with its coffee grounds. This drink was prepared as boiling coffee fruit in Arabia, before coming to Anatolia area. Arabic type is originating from Brasil and middle America, conduced to revealing a new colture as blending high quality coffee seeds, ultra fine grinding and gotten a new taste withTurkish cooking way.

Europe met with coffee by Turks, drank and cooked it as Turkish Coffee with Turkish coffee cooking method. But Europe diversified it according to its culture. We have 2 types of Turkish Coffee. These are well and medium roasted TurkishCoffees. Beside that, Turkish coffee has rich variety with aromatic ones. Some of them are as below.

  • Dibek(Mortar) Coffee
  • MilkyTurkish Coffee
  • Bitter chocolaty Turkish Coffee
  • Vanilla-flavoured Turkish Coffee
  • GingeryTurkish Coffee
  • Black cuminy Turkish Coffee
  • Gum masticy Turkish Coffee

Dibek (Mortar) Coffee

Contrary to general belief, Dibek coffee’s name doesn’t come frome its contents or cooking way. The thing that gives its nameis grinding roasted coffee seeds as whaling in a stone orwooden handmade mortars.That is why grinded coffee seeds in mortar are bigger than coffeeseeds grinded in coffee mill.

Materials for Dibek Coffee

2 tea spoon dibek coffee

1 cup of cold water

Sugar(optional)

Cooking way, put all materials to coffee pot and cook it in low heat till it foams.

 

Milky Turkish Coffee; this coffee with milk is ideal to make softer this hard drink.

2 tea spoon well roasted or medium roasted Turkish coffee

1 cup of cold milk

Cooking way, put all materials to coffee pot and cook it in low heat till it foams.

 

Bitter chocalaty Turkish coffee: To the one who wants to make a different taste as adding bitter chocolate to Turkish coffee

2 tea spoon well roasted or medium roasted Turkish coffee

1-2 part of bitter chocolate

Sufficient water

Sugar(optional)

Cooking way, put water and bitter chocolate to coffee pot and melt it in low heat. Then addTurkish coffee and cook  till it foams.

 

Gingery Turkish Coffee; With the blood sugar balancing feature of the coffee, it is mixture for diabet patient to be fit.

2 teaspoon well or mediumroasted Turkish coffee

1 tea spoon ginger powder

Sufficent cold water

Sugar(optional)

Cooking way, put all materials to coffee pot and cook it in low heat till it foams.

 

However Turkish coffee has lots of different types(damla sakızlı, tarçınlı vs), according to historical traditions there 4 different coffee types. There are;

  • Süvari(Tarsusi) coffee,
  • Menengiç coffee,
  • Ashcoffee,
  • Coquettish coffee.

Let’s we talk albout the coffees. Let me confess, there some types that I heard newly 

Cavalry(Tarsusi) Coffee

The onlydifference of this coffee is consumed generally in Aegea and Mediterranian are is drunk in thin cup instead of normal cup. Nevertheless, I prefer normal cup. Also it doesn’t have foam in glass cup as much as it has in normal coffee cup.

Terebinth Coffee

It is derived from terebinth’s fruits. Its is takenfrom seeds suchas Turkish coffee and it becomes to becooked. Cooking wayis similar with Turkishcoffee. You can add milk to your coffee instead of water.

Ash Coffee

In fact, it means new coffee shops are opened as coffee in ash. It canbe cooked in cinder or ash and it gives its taste very well by cooking slowly.

Coquettish coffee

It is specific to Manisa province and it is prepared as adding double roasted and milled almond and 2 types of spices. It is servedwith tea spoon. Thereason for this is to eat almonds first and then drink the coffee. Also they took out its patent within culturel inheritance.

 

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