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12 Dec 2005 Mon 12:42 pm |
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Quoting Nightingale:
But instead of coffee pot it is better to use 'cezve' long-handled pot for making Turkish coffee (cezve is made of copper) and it hase better taste in 'copper coffee pot' than when you make it in usual cofee pot.
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I agree with you. Cezve (i trust your knowledge here, as i don't know it's name) is the best pot to make turkish coffee in. The usual coffee pot is not good enough.
I do have a different opinion though, about sugar. I will agree with those who said that sugar has to be added from the beginning. I have no idea why, but when sugar is added afterwards, after the coffee is ready, somehow changes the taste. I know it's a waste of time, but here (in greece) is preferred to prepare each cup of coffee, for each taste, seperately.
Also, as i ve mentioned in a previous post, to make a delicious coffee, u have to boil it slowly in low heat.
These are tips that old generations have passed to us, as turkish (under the name of greek ) is also our national
coffee and a part of greek traditions for centuries.
Whatsmore, the past few years, we use to have turkish coffee in big nescafe's cups. A small one is never enough huh? But elder people freak out when they hear about that. This coffee HAS to be served in small cups and be drunk slowly. For them, preparing and drinking Turkish coffee is a ...ritual and so it has to remain...
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...your region will never be the same after our tour, I believe... 
