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How to Make Turkish Coffee
What more can you ask for in an early morning with a mug of coffee in your hand watching the sky as the sun shines out? Sounds like a movie scene, isn’t it? That is the perfect way to start your day. Are you one of those people who can’t let a day pass by without having at least a cup of coffee? Well, same here. Coffee is one of the things that can’t be missed out every single day. Your day wouldn’t be complete without it. It’s like you have not take a bath kind of feeling.
I bet most people want their coffees specifically the way they wanted it. I remember one time when I was working in a restaurant, one of our regular customers always orders the same black coffee every morning of every day. When he comes in, we no longer ask for his order. I, too specifically want my coffee with less sugar and cream. But, have you tried other taste or flavor for your coffee, like a Turkish coffee?
Turkish coffee is a very flavorful and normally strong coffee. It is prepared in an ibrik, a small pot that holds either one or two servings of coffee. Traditionally, the ibrik was placed in the hot sands of the Mediterranean for cooking. If you want to try making Turkish coffee at your home you won’t need Mediterranean hot sands because you can use your stove. All you will need are an ibrik, finely ground coffee, water, sugar, and a teaspoon. You can use any roast coffee that you like. Besides, Turkish coffee is about the specific way of cooking and not the brand of coffee for as long as you use the finest grind. If you have everything you need, you can start making your own Turkish coffee.
The first thing to do is add fill the pot with water up to the neck. For each cup, use one or two heaped teaspoons of coffee. In turkey, four degrees of sweetness are used. The coffee grinds should float on the water and do not stir. Next is heat your coffee in medium heat. Do not let your sight away from the pot if you don’t want to mess everything up.
After a few minutes, if the water boils it means that you have not used the right amount of coffee. It should never boil, but rather foam will form. You have to start again if you have not done it the right way. Don’t worry these things really happen! If you happen to be on the right track, you will notice the foam grow from around the coffee and start to fill the neck. Again, don’t keep your eyes away from what you are doing. When the foam starts to fill the neck and works its way up, remove the pot if the foam reaches almost at the top of the pot. Remove the pot from the stove only for stirring and do it slowly. This is done to let the foam settle down and after it does, put the pot back to the stove and the coffee will start to foam again, but this time more quickly. Don’t let the foam over flow and before the foam overflows, remove it again and stir down the foam. Put the pot back again on the stove for the third time, when the foam rises, remove but this time do not stir.
To serve your Turkish coffee, scoop out the foam and place an even amount in each cup (if you made two servings). You should know that not all loves the foam, so if you have companion and doesn’t like it, you can have it all in your cup. But, if you don’t like it either, place it in drain of your sink. Let the pot sit for about 30 seconds to let the grinds settle before serving, and then you can now enjoy your Turkish coffee with or without milk or cream.