Light Roast with Cardamom
Turkish coffee first appeared in the Ottoman Empire in the 16th century during the reign of Suleiman Al-Qanony, the Ottoman Sultan in the fourteenth century, through the governor of Yemen at the time, Ozdemir Pasha. Its consumption is prohibited. Because of the huge popularity of the drink, the sultan eventually lifted this ban to the point that they created a new position in the palace which is the position of a coffee preparer who takes care of and supervises the details of coffee for the sultan.
420,00 EGP
CompareHow to prepare:
- Weigh 7gr coffee (2 small spoons) we recommend 1 to 10 ratio of coffee to water.
- Add grounded coffee to the Turkish coffee pot, add sugar if desired.
- Slowly pour 70gr of 60°C water or room temperature into the pot over the coffee ground, a second option would be to measure the water using your Turkish coffee cup.
- Stir the coffee-water mixture well with a wooden paddle, agitation prevents clumbs and promotes even extraction.
- Place the coffee pot over the heat source, adjust the heat source to the lowest level to brew slowly
- When the foam begins to rise towards the rim but before the coffee boils, remove it from the heat.
- Pour slowly into the cup, hold the cup at an angle to help retain the foam.
- Enjoy your Turkish coffee.
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