Indian coffees

With mystical beginnings in the 17th century, Indian coffees are appreciated globally - both for their unique taste characteristics and for the environment friendly practices that the country's coffee planters have persisted with over time. Intercropping with different types of spices provides interesting subtleties to these coffees that have won them widespread acclaim.

Indian coffees

With mystical beginnings in the 17th century, Indian coffees are appreciated globally - both for their unique taste characteristics and for the environment friendly practices that the country's coffee planters have persisted with over time. Intercropping with different types of spices provides interesting subtleties to these coffees that have won them widespread acclaim.

Tea
coffee
spice

BREW YOUR OWN TURKISH COFFEE

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Everyone knows and loves Turkish coffee – is there anything the country is more popular for? Well ok, many things… beautiful kilims and exotic kebabs to start with but the coffee is a head turner too!Turkish coffee needs to be prepared carefully, and a special vessel is used, called an Ibrik to make the potent brew. An ibrik is essentially a small Turkish coffee pot that can withstand intense heat. Any sugar is added during the brewing process itself, and not after, the latter being the more popular way to prepare coffee in India. One never adds cream or milk to Turkish coffee, and even the sugar is optional. The coffee then comes served in demitasse cups usually with a small piece of something sweet by the side. Cofee and dessert at one go! It’s also popular to finish your coffee and then have your fortune told by the placement of the coffee grinds left in the cup, much like the reading of tea leaves!

RECIPE (Makes 4 Units)

Ingredients

2
cups of water

2 
tablespoon of extra fine ground coffee (powder consistency)

1⁄4
teaspoon ground finely ground or the seeds from two pods of cardamom

Sugar (optional)

Instructions

1.Use the ibrik to bring water and sugar to a boil. (A small saucepan works as well, but hey if you want to go for authenticity, we say you harass a friend into bringing you one from the Grand Bazaar in Istanbul!)

2. Add the coffee and cardamom to water after it’s been taken off the heat.

3. Return saucepan to heat and bring to a boil once again.

4. Remove the brew from all heat when the coffee starts to foam.

5. Return to heat once again, on a slow simmer, allowing the coffee to foam and voila, this time your brew really is ready!

6. Pour into cup, and allow to sit for a few minutes until  the grounds to settle

7. Add Cardamom pods to taste for added flavor.

Notes

1. Turkish coffee is always be served with foam on top.

2. You can also make do without finely ground Arabic coffee – since Turkish

coffee is all about texture. Simply purchase a bag of coffee at and any coffeehouse will grind it for you to make Turkish style coffee. Aim for a powder-like consistency.

3. Do not stir the coffee once it is poured into cups in order to avoid the foam

collapsing.

*





Nov 062017

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