The practice of Turkish specialty drinks

Turkish coffee puts deep roasted coffee beans into a mortar, grinds them into fine powder, and then grinds them with expensive spices.

Then put these into the pot, add them to the boil, and boil them repeatedly for about 3 times.

When the coffee grounds settle at the bottom of the cup, the clear coffee liquid on the upper layer is poured out. Sometimes lemon or honey can be added.

Be careful if you don't pour it out gently, even the coffee grounds will fall out together.

Coffee is unique to Turkey. It is said that some Turkish women use coffee to tell their fortune. After drinking, they put the thick residue on the plate, and then according to the different shapes presented by everyone, they have different fates and are arrogant. Turks say that coffee is the black enemy of sleep and love. In other words, both sleep and love can be sacrificed for coffee. Turk Kahvesi neither distills nor brews. Instead, use very fine Turkish coffee powder, add cold water, and slowly cook it in a small spoon with a small fire to make cups of bitter and thick foamed coffee. Smart Turks know that such strong coffee is harmful to health, so the porcelain coffee cups and plates used are very small, about half the capacity of ordinary coffee cups. Turks learned to drink coffee from Arabs in the16th century, and Venetian merchants who were good at trade later brought coffee to Italy when doing business with Turks. Some people even say that the origin of European outdoor cafes was brought back to Vienna by the Austrian ambassador from Istanbul.

Because Turkish pot coffee needs to be cooked in cups, it is not cooked very fast. In the past ten years, instant coffee has been losing ground, and now Turkish coffee is not served in ordinary fast food restaurants or small restaurants. The traditional coffee house in Turkey has become a local cultural feature, where men in the community chat and get together, and it is also the center of news dissemination.