Coffee composition - a photo on Flickriver

Coffee composition

            Turkish coffee is known all over the world. It is distinguished from analogues in other countries by two recognizable moments: the method of preparation and the method of serving.
The official history of Turkish coffee dates back to the 16th century, when the drink began to be served in coffee houses in Istanbul. Very soon, such establishments became cultural centers, where men gathered to spend the evening chatting, discussing the latest news and art, playing backgammon.
The invigorating drink played such an important role in the cultural and social life of society that the sultan's wives and concubines in the harem were sure to take a course on the correct preparation of coffee. Women of a lower rank were also mastering this art with might and main - the tastier a girl made coffee, the more chances she had for successfully marrying.
Echoes of this tradition have survived to this day: when the groom's parents come to the bride's parents' house to ask for her hand in marriage, the girl must personally make coffee for the guests.
Classic Turkish coffee recipe
Real Turkish coffee is prepared in copper cezve (another name is Turk). Roasted grains are ground as fine as possible, literally into dust.

Ingredients:
ground coffee - 25 g;
water -150 ml;
sugar to taste;
cardamom to taste.
Preparation:
Pour coffee into a Turk, pour cold water, immediately add sugar and cardamom to taste. Mix.
Over low heat, almost bring the mixture to a boil.
As soon as foam appears, remove the cezve from the heat, pour some foam into a cup and let the drink cool slightly (20-30 seconds), then put the vessel back on the stove. Repeat the procedure 2 times. At the last heating, leave the coffee in the Turk for 2 minutes and only then pour into a cup. Do not stir!
Thanks to this method of preparation, Turkish coffee is always thick, aromatic and rich. A cup with a drink is always crowned with a foam cap, and a sediment remains at the bottom.

Turkish coffee is served in small cups, often with a glass of clean water. It is not necessary to have a snack, but you can put Turkish delight or other oriental sweets on the table.
   

Taken in: Russia / Moscow / Krasnogorsk (show map)

Taken on: September 6, 2021

Tags:

coffee

drink

food

coffee bean

dishes

Cup

cezve

Nikon D90

Nikkor18-105

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Camera: Nikon D90, f/14.0, 1.6 sec, 80mm (=120mm), ISO 640 (more info) (hide info)

Camera:	Nikon D90
Lens:	18.0-105.0 mm f/3.5-5.6
Aperture:	f/14.0
Exposure Time:	1.6
Focal Length:	80mm (35mm equivalent: 120mm)
ISO:	640
Exposure Bias:	-1/3 EV
Flash:	No Flash
Exposure Program:	Manual
Exposure Mode:	Manual
Metering Mode:	Multi-segment
White Balance:	Manual
Light Source:	Cloudy
Gain Control:	Low gain up
Sharpness:	Hard
Color Space:	Uncalibrated
Software:	Adobe Photoshop CC 2018 (Macintosh)
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