Oh look, it's coffee o'clock...

Coffee break is a small daily pleasure for many people. Before when I lived in St. Petersburg I preferred only cappuccino rarely latte. But when I moved to Istanbul I started to drink strong, foamy Turkish coffee with a wonderful aroma. ☕️

Usually the Turks drink their coffee after rich repast for better digestion, in my case it is drunk after breakfast.

So how to make Turkish coffee? There is a special Turkish coffee machine in almost all Turkish families but in Russian reality we have a coffee pot with long handle (cezve in Turkish) which to my mind creates a warm and magical atmosphere at home.

For one person you need 2 teaspoons of ground coffee, cold water (measure one and a half Turkish coffee cups called a fincan and dispense it into a small coffee pot), and sugar (if desired). Stir all ingredients very well.

Place your pot on a small flame and just leave the coffee to brew. You don't want the water to boil, or it will change its flavor and destroy the foam that you want to build. Brew the coffee untill the foam forms. Remove your pot from the heat and pour the foam into the cup. Return your "cezve" on the heat and continue heating the coffee. This will give the coffee a chance to raise again, which means coming close to a boil and creating a new foam. Pour the full contents of the "cezve" into the "fincan"

Serve your coffee with a glass of icy water and together with a chocolate, Turkish delight or dates. Lately I started to drink Turkish coffee with glazed almonds. As a rule Turkish coffee is drunk very slowly, and after every sip you need to drink a bit of water to cleanse your palette.

Among other favourite sorts of coffee are mastic flavored and pistachio flavored Turkish coffees. But I will tell about them next time.

Don't forget about small pleasures during your day 😉

#coffee #pleasure #Turkishcoffee