Try the Tradition of Turkish Coffee and Taste the Difference

Turkish coffee became part of the Turks life and was known as the "Wine of Islam" and the "Milk of Chess Players and Thinkers". They were great coffee drinkers, both at home and in public houses, the forerunners of our cafés, which started to spring up across the Islamic countries. The Europeans got their first taste of Turkish Coffee, and coffee in general from the Ottoman Turks, who brought coffee to the West.

Another method boils seeds with the coffee and lets them float to the top when served. Turkish coffee is derived from the famous Arabica coffee bean, often the addition of the aromatic Cardamom spice is added to the coffee while it is being ground.

Turkish coffee is served hot from a special pot called a cezve. A rule of the traditional Turkish coffee ceremony states that if the foam is absent from the coffee, the host loses face. As the coffee begins to heat, it begins to foam. Sugar is not added to the coffee after it has been served. Traditionally Turkish Coffee has six levels of sweetness from ranging from very sweet to black.

You'll need 1 1/2 cups of cold water, 4 teaspoons of strong dark roast coffee and about 4 teaspoons of sugar. Spoon off the foam and gently place into each cup without stirring. Pour half of the coffee into demitasse cups and return the remaining coffee to the heat and bring back to boil. Bring to boil. You wont need a cezve pot to make this Turkish coffee recipe In order to make your own brew of "Milk of Thinkers", heat water in a pan, add coffee and sugar to taste.

After some experimenting, you'll have an almost authentic Turkish coffee. You can try adding cardamom if you like the taste.