{"id":30155,"date":"2020-12-07T10:11:40","date_gmt":"2020-12-07T18:11:40","guid":{"rendered":"https:\/\/freshcup.com\/?p=30155"},"modified":"2022-08-17T23:38:35","modified_gmt":"2022-08-18T04:38:35","slug":"turkish-coffee-revisited","status":"publish","type":"post","link":"https:\/\/freshcup.com\/turkish-coffee-revisited\/","title":{"rendered":"Turkish Coffee Revisited"},"content":{"rendered":"\n

Turkish coffee at Coffee Manifesto in Istanbul.<\/em> Photo by Michael Butterworth<\/a><\/em><\/p>\n\n\n\n

New Life for an Ancient Brew Method<\/strong><\/h1>\n\n\n\n

The barista at Coffee Manifesto<\/a> in Istanbul\u2019s Kad\u0131k\u00f6y district measures out a small dose of coffee and turns the dial on the Mahlk\u00f6nig EK-43 clockwise, almost as fine as the grinder goes. In seconds, the coffee is ground into a fine dust and is carefully shaken into a small copper pot with a long handle. The grounds are mixed with tepid water and given a quick stir with a small wooden paddle. <\/p>\n\n\n\n

With a few clicks, a butane burner ignites with a flash of flight. The barista carefully adjusts the burner until the blue flames are just lapping over the sides of the copper cezve<\/em>. <\/p>\n\n\n\n

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Turkish Coffee Preparation <\/strong>using a copper cezve filled with water and coffee grounds at Coffee Manifesto. Photo by Michael Butterworth<\/figcaption><\/figure>\n\n\n\n

Within minutes, the concoction slowly begins to bubble. Suddenly, the foam billows up, threatening to overflow before the barista swiftly removes the cezve from the heat source. In one careful motion, the entire mixture, grounds and all, is poured into a small cup\u2014 a sort of inverted espresso demitasse with a wider base than lip. The steaming hot coffee must sit for several minutes as the grounds are allowed to settle to the bottom. <\/p>\n\n\n\n

This is one of the oldest coffee brewing methods, and for many people around the world, is still what comes to mind when you say \u201ccoffee.\u201d Although dozens of nationalities claim a coffee culture centered around a cezve<\/em> or ibrik<\/em>, the concentrated, unfiltered brew is perhaps best known as Turkish coffee, and a growing number of specialty coffee professionals are rediscovering the method\u2019s potential. <\/p>\n\n\n\n

\u201cCezve reveals in full the taste of the coffee,\u201d says Tetiana Tarykina<\/a>, the 2019 Ukrainian Cezve\/Ibrik Champion. (In Turkish, an ibrik<\/em> is a pitcher and a cezve<\/em> is a small-handled pot used to make coffee. Curiously, the former word is often used to describe the latter in English and other languages.) <\/p>\n\n\n\n

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Tetiana Tarykina\u2019s
Turkish Coffee<\/h4>\n\n\n\n