What You Will Learn!
- Greek - Turkish Coffee History and Preparation
Description
In Greece, Turkish coffee was formerly referred to simply as 'Turkish' (τούρκικος). But political tensions with Turkey in the 1960s led to the political euphemism "Greek coffee" (ελληνικός καφές), which became even more popular after the Turkish invasion of Cyprus in 1974.
This course is about the history of Greek coffee, how is made, the culture, the preparation and the heath benefits. At the end of this course you can watch a video of preparation of original homemade Greek Coffee.
Greek and Turkish coffee share a rich history and a distinct preparation method that has been cherished for centuries. Both beverages trace their roots back to the Ottoman Empire, showcasing a cultural fusion that has stood the test of time.
The preparation of Greek and Turkish coffee involves finely ground coffee beans, typically Arabica, boiled with water and sugar (optional) in a special pot known as a "briki" in Greek or a "cezve" in Turkish. The grind is crucial, as the coffee is unfiltered, allowing the grounds to settle at the bottom of the cup, creating a unique and robust brew.
The process emphasizes patience and precision. The finely ground coffee is combined with water and sugar in the pot, then slowly brought to a near-boil, allowing the flavors to meld. The result is a strong, aromatic coffee with a thick layer of foam, known as "kaimaki" in Greek or "kaymak" in Turkish, crowning the top.
Enjoyed throughout the day and often accompanied by a glass of water, Greek and Turkish coffee isn't just a beverage; it's a cultural ritual, fostering connection and conversation. Whether sipped in a bustling Turkish bazaar or a quaint Greek taverna, each cup tells a story of tradition, craftsmanship, and shared moments across time.
Who Should Attend!
- Anyone who likes coffee
