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Preparing the Turkish Coffee with Cezve

By James Blee Subscribe to RSS | January 20th 2012 | Views:
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This winter, it is great to have some chat sessions with friends or relatives sitting by the fireplace. To continue a good chat session, food and beverages is really important. What better can be part of these chat sessions than hot kebabs and steamy coffee. Turkish coffee has a great taste and is quite uncommon from the conventional coffee that you drink normally. But for that, what you need is a special type of utensil to prepare the coffee. The beverage is prepared in a special pot which is commonly called the cezve. Actually the word Briki is a Greek word and its Turkish counterpart is known as Cezve. This utensil is prepared from 100% pure copper or brass. Earlier in the royal ages, gold and silver were used to manufacture the pots. The uncannily long handle is made from copper, aluminum, brass, steel or even ceramic. Cezve has a graceful look and can easily be an asset of any kitchen, whether you use it or just put it for a display in a showcase..

The making of the Turkish coffee in cezve is essentially different from the normal process of preparation of coffee. For a single person, you need to take half tablespoonful of coffee in the cezve. If you intend to have a strong flavor you can increase the amount of coffee. Then you should add about one and a half teaspoonful of sugar to the pot along with normal water. The pot should be introduced to light lames. The lesser the flame, the better will be the taste. Then it should be stirred for about a minute which will create a layer of foam. The thickening of the foam will accompany the darkening of the color. Some foam should be put away. When the coffee is about to rise and fall over the cezve, your coffee is prepared.

James Blee - About Author:
For more information on turkish coffee maker, check out the info available online; these will help you learn to find the cezve!

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