TURKISH COFFEE BLEND

Turkish Coffee is certainly the oldest coffee extraction method in the world. As early as 1500 in the cafes of Constantinople, today Istanbul, patrons gathered in front of steaming cups of black drink to discuss business, politics, philosophy, music, or to devote themselves to the game of chess or Tavla.

For its preparation we need the so-called Ibrik, also called Cezve, a coffee maker with an ancient charm and a special coffee blend like this, very finely ground, such as talcum powder, so impalpable that special stone grinders are required to grind it.

PREPARATION ADVICE

We recommend using a coffee/water ratio of 1:10. Start by pouring the water into the Ibrik with sugar and coffee. Once the temperature approaches boiling, the coffee will tend to rise, creating the cream: it's time to serve it in the cups and wait for the grounds to settle. Do you want a more intense drink? Why not try 2 or 3 boils? And if you want to fully experience the Turkish coffee experience, add little ground spices, such as cinnamon or cardamom, right from the start.