What could possibly be better than just a hookah? A bit of Turkish coffee, of course.
I happen to know a woman from Jordan who knows a little secret about how to make some amazing Turkish coffee. Unfortunately, shes taking that secret with her to the grave. So, I took the liberty to do some searching around and found a recipe that may compete with hers. Try this next time you light up:
Background Info: “Turkish coffee refers to a traditional method used to brew coffee. Part of this method includes using a specially designed pot called a “d?æezva” (pronounced jezva) to brew the coffee. This pot varies in size and color although it is shaped similar to a large ladle with an extended handle on whose end a cup with a pour spout dangles. Originally, these pots were constructed from brass. Nowadays, they are made from enamel and can be commonly found in grocery and department stores throughout southern Europe and the Balkans.
To make Turkish coffee, besides the proper pot, you also need to purchase roasted coffee beans whose taste, when ground, is slightly harsh. Additionally, these beans should be ground on the finest possible setting. If you want to purchase pre-ground coffee for use in making the Turkish coffee, make sure that coffee’s label indicates that it can be used specifically for making this type of coffee. Otherwise, do not use the coffee, as it will not yield the proper results. Instead, purchase whole beans and have them ground.
How To Make It: “To start making the coffee, if you want to produce four cups of coffee, for example, add four cups of water into the pot. If sweetened coffee is desired, add 1 teaspoon of sugar per 2 cups of water. Bring this mixture to a boil over a stovetop. Once the water is boiling, remove the pot from the heat and add 1 teaspoon of coffee for each cup of water in the pot. Stir the coffee in the water and place the pot back onto the stovetop. At this time, do not leave the pot unattended, as the coffee will boil quickly once more. When the coffee begins to boil again and a layer of foam appears towards the top of the pot, remove the pot from the heat and set it aside for a minute or two to cool. This allows the coffee grinds to settle on the bottom of the pot. Once a few minutes have passed, you are ready to enjoy the coffee.
Turkish coffee is typically served in small cups similar to an espresso service. Additionally, because Turkish coffee is brewed without any filters, coffee grinds do appear in the portions served. If you plan on serving Turkish coffee to your guests, you may want to inform them beforehand about the grinds so there are no unpleasant surprises when it is served.”
Enjoi this Responcibly or you will find yourself on a crazy strong caffeine high. you could end up hiding in a dumpster out back of Walmart for days on end hiding from a pack of rabid dogs that don’t exist.
