The ancient countries in the Middle East, like the legend of the Arabian Night, are veiled girls with thousands of faces. They can not only help to get close to God, but also wash away the spring of sadness. When it comes to coffee, we have to mention Turkish coffee, because whether from the standpoint of Islam or Christianity, the origin of coffee is in the remote and mysterious mountains of the Middle East. From the 13th century to the 15th century, for 300 years, Muslim religious circles banned the use of roles. This kind of coffee drink, which is popular in Greece, Eastern Europe, the Middle East, North Africa and other places, is commonly known as Turkish coffee or Arabian coffee, and still retains the mystery of early religious rituals. The traditional method of Turkish coffee is to grind the roasted black coffee beans into fine powder, put sugar and cold water together into a Cupronickel like brewed coffee pot (ibrik), cook it slowly over low heat, stir it repeatedly and add water. After about 20 minutes, a small cup of 50 cc fragrant and strong coffee is considered to be successful. Because the locals drink coffee is not filtered, this cup of thick soup like coffee poured into the cup, not only the surface has sticky foam, the bottom of the cup also has slag residue.

How to make Turkish Coffee with step by step instructions:

1,Weigh 7gr fresh secialty coffee

2,Grind coffee finer than espresso

3,Put the coffe grounds in the pot

4,Add high quality water (70ml)

5,Stir gently before brewing

6,Brew between 2:00 and 2:30

7,Pour slowly in to the cup

8,ENJOY