Jun 29 2010
Turkish Coffee Grinders
Turkish coffee is more than a simple cup of coffee, it is a tradition steeped in history and ritual. Outsiders call it Turkish coffee, but to the Turks it is simply coffee and to make it any other way would be almost sacrilege. The ritual requires Turkish coffee beans, a Turkish coffee pot, and a Turkish coffee grinder. It also involves a series of specific steps to create the perfect cup of Turkish coffee.
Turkish Coffee World Grinder
The ritual behind Turkish coffee goes back to traditional times when a young man goes to the intended wife’s family to request her hand in marriage. According to this tradition, the bride-to-be is supposed to serve coffee on a coffee tray. Tradition states that the only opinion she is allowed to state in the proposal is in terms of how sweet the coffee is, if it is very sweet, she is indicating a yes to the proposal; however, if the coffee is sugarless she is stating her opposition to the marriage proposal. If the coffee appears to be salty, she is simply stating her indifference to the situation.
The process of making Turkish coffee requires an extra grind of coffee that most electrical grinders are unable to produce. These grinders, known, as “kahve degirmeni” are manual grinders that are able to produce this fine grind are the preferred grinders for making Turkish coffee. If the coffee beans are not ground fine enough the resulting coffee will not be true Turkish coffee.
The process for making Turkish coffee is more involved than other types of coffee. The finely ground coffee is placed in cold water and stirred. The important thing to remember when deciding on the amount of coffee to add is that the coffee grounds are not filtered out, they settle to the bottom in a thick layer, which means that more coffee results in a thicker layer of sediment.
If the coffee is going to be sweetened, which it traditionally is in Turkish coffees, the sugar is added before the water is heated. This coffee water mixture is allowed to heat very slowly. The process in old days was done over charcoal embers with the pot being removed intermittently to prevent overheating. Quick heating destroys the integrity of the coffee. Once the water boils it is time to remove the coffee and serve.
Serving the coffee is another art form that must be learned. The coffee is slowly poured into individual cups. The slow pour insures that each cup receives part of the foam that is an essential part of the taste. Because there is not filtering involved, the drinkers must allow the coffee to settle before drinking.
Turkish coffee is an experience that visitors to the country will cherish and that residents of the country consider a part of life. With the right tools, anyone can enjoy a cup of Turkish coffee anytime they want; the key is having a Turkish grinder that will produce the fine grind that is needed.
-Sharon Chapman