Turkish coffee is coffee prepared by boiling finely powdered roast coffee beans in a pot, possibly with sugar, and serving it into a cup, where the dregs settleFor best results, the water must be cold. The amount of water

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 Turkish Coffee

Turkish coffee is prepared by boiling finely powdered roast coffee beans in a small pot, usually with sugar, and serving it into a cup, where the dregs settle.  This type of coffee is common throughout the Middle East, North Africa, Caucasus, and the Balkans, and in their expatriate communities and restaurants in the rest of the world.

 Coffeehouse culture is highly developed in the former Ottoman world, and this is the dominant style of preparation.

 

Our Mission is to be a leading exporter of fine Turkish Coffee all over the world

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   In Turkey, Turkish coffee was known simply as kahve.
The necessary equipment to prepare Turkish coffee consists of a narrow-topped small boiling pot called an kanaka
It is served in a demitasse (fincan, fildzan,filxhan) . Some modern cups do have handles; traditional cups did not, and coffee was drunk either by holding the cup with the fingertips or, more often, by placing the cup in a zarf, a metal container with a handle.

 

Our aim is to provide you    Turkish Coffee with the best flavour and aroma.

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Just as the coffee begins boiling, the pot is removed from the fire and the coffee is poured into the cups. 

A common variation in the Arab world is allowing the brew to boil, the pot removed from the heat source just before it boils over, allowing it to settle, and then repeating the process two or three times. This results in even stronger and more concentrated coffee.


 

   For best results, the water must be cold. The amount of water necessary can be measured using the cups. The coffee and the sugar are usually added to water, rather than being put into the pot first. For each cup, between one and two heaped teaspoons of coffee are used. In Turkey, four degrees of sweetness are used. The Turkish terms and approximate amounts are as follows: sade (plain; no sugar), az ¬łekerli (little sugar; half a levelled teaspoon of sugar), orta ekerli (medium sugar; one levelled teaspoon), and ekerli (a lot of sugar; one and a half or two levelled teaspoons). The coffee and the desired amount of sugar are stirred until all coffee sinks and the sugar is dissolved. Following this, the spoon is removed and the pot is put on the fire. No stirring is done beyond this point, as it would dissolve the foam.

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