Greek coffee ( known in the countries of Western Europe as " Turkish Coffee " ) is kind of coffee that is prepared by baking , in coffee pot , ground into a fine powder and roasted coffee beans who drunk more than any other type of coffee in many areas of the eastern Mediterranean , the Middle East , the Balkans and North Africa.
This coffee is called in different ways , depending on the country. The coffee that meets even the names " Armenian Coffee " ( Armenia ) , " Arabian Coffee " or " Middle eastern coffee ." In the Balkan countries is usually called "Turkish" while in Cyprus called ' Cypriot ' [ citation pending ] . In Greece was admitted and given as " Turkish " to the persecution of the Greeks of Constantinople in 1955 , when the world , as a protest , began calling him a " Greek ".
In Middle Eastern countries there is a widespread mixing coffee with cardamom and other herbs
The basic tool of the production of Greek coffee is called pot , into which must be boiled ( almost) the mixture of water (75ml), with coffee and sugar mix to the top with the whisk or spoon .
Also characteristic is the cream , a thick foam generated by boiling the coffee . The preparation of Greek coffee is considered successful when the cream is kept in his serving . Served in a small cup or thick ( coffee ) , late in preparing the following names :
Hobs (75 ml water + 1 tsp brown)
Oligo (75 ml water + 1 tsp . + Oligo brown sugar nose spoon )
Medium (75 ml water + 1 tsp . + Coffee 1/2 tablespoons . Sugar)
Sweet (75 ml water + 1 tsp . Coffee and 1 tsp . Sugar) .
Other names such as " heavy sweet ," or " many heavy " or " heavy sweet and not " relate to success in lowering of the cream with the coffee pot , when served in cup , usually thick .
When you place the pot on the coals cover it halfway pry the spoon around the embers . When coffee begins and swells are ready to serve.
Double coffee dosages just doubled.
The preparation of coffee in this way , without filtering , almost certainly comes from the Arab world . In Greece popularized during the Ottoman occupation [ citation pending ] . According to tradition, the first they concocted such coffee was the Bedouins of the Middle East who put the kettle of coffee on the sand covering the ashes and coals to keep them alive. That is why there is a tradition to cook coffee on sand ( on the coals ) traditional cafes . The spread in the Balkans should be - almost - certainly the result of the commercial edge of the port of Yemen from which must be reached and Greece.
*by wiki
This coffee is called in different ways , depending on the country. The coffee that meets even the names " Armenian Coffee " ( Armenia ) , " Arabian Coffee " or " Middle eastern coffee ." In the Balkan countries is usually called "Turkish" while in Cyprus called ' Cypriot ' [ citation pending ] . In Greece was admitted and given as " Turkish " to the persecution of the Greeks of Constantinople in 1955 , when the world , as a protest , began calling him a " Greek ".
In Middle Eastern countries there is a widespread mixing coffee with cardamom and other herbs
The basic tool of the production of Greek coffee is called pot , into which must be boiled ( almost) the mixture of water (75ml), with coffee and sugar mix to the top with the whisk or spoon .
Also characteristic is the cream , a thick foam generated by boiling the coffee . The preparation of Greek coffee is considered successful when the cream is kept in his serving . Served in a small cup or thick ( coffee ) , late in preparing the following names :
Hobs (75 ml water + 1 tsp brown)
Oligo (75 ml water + 1 tsp . + Oligo brown sugar nose spoon )
Medium (75 ml water + 1 tsp . + Coffee 1/2 tablespoons . Sugar)
Sweet (75 ml water + 1 tsp . Coffee and 1 tsp . Sugar) .
Other names such as " heavy sweet ," or " many heavy " or " heavy sweet and not " relate to success in lowering of the cream with the coffee pot , when served in cup , usually thick .
When you place the pot on the coals cover it halfway pry the spoon around the embers . When coffee begins and swells are ready to serve.
Double coffee dosages just doubled.
The preparation of coffee in this way , without filtering , almost certainly comes from the Arab world . In Greece popularized during the Ottoman occupation [ citation pending ] . According to tradition, the first they concocted such coffee was the Bedouins of the Middle East who put the kettle of coffee on the sand covering the ashes and coals to keep them alive. That is why there is a tradition to cook coffee on sand ( on the coals ) traditional cafes . The spread in the Balkans should be - almost - certainly the result of the commercial edge of the port of Yemen from which must be reached and Greece.
*by wiki
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