Friday, July 29, 2005
And on the Third Day, God Created Coffee...
During the time of the Ottoman Empire (1517-1882), The Turks were in control of Egypt. Although this didn't sit well with the Egyptians, (and still doesn't...), The Turks left a few lovely things behind when the French, under the direction of Napoleon, decided THEY wanted Egypt and began rather violently ousting the Turks. One of those things has become a "national drink", as it were, for the Egyptians. Turkish Coffee--ahua, as the Arabic states (pronounced A-hoo-uh--like aqua with an "h" instead of a "q"), is the most abundant and least expensive form of coffee, being served in virtually every coffee shop (and there are a lot of them) along with cantaloupe flavored sheeshas. (We know these as "hookahs"). The process is not difficult at all, but imprecision in the method can make your cup of coffee less than quality. It is "cooked" literally over a burner in a small saucepan-like cooking implement called a "kanaka" (emphasis on the first syllable). Let me explain the process as if Karim were here making it with us.
First, Karim fills the kanaka about half-way with water. He then places the coffee, which is a special blend of dark roasted coffee beans and spices such as cardamom and a special grind which has the consistency of course flour, into the water along with about a teaspoon of sugar. He stirs it well, and places it on a medium burner. He doesn't let it boil up too fast as that will not give the coffee time to "steep" into the water. Stirring now and again, he stays by the process as it will boil over into a coffee grind mess if his eyes and hands aren't sharp. When the coffee starts to boil up, he lifts it off the burner for a moment, lets it settle, then sets it back down for a second until it starts to boil up again. He then removes it from the burner and pours it slowly into a small cup made for Turkish Coffee. (I'm not sure if this is what we call a "demitasse" cup or not, but it's the same size--sort of like a little girls tea party set). If the process is done correctly, there will be a slight foam on the top. It is a very strong drink, and those who are not accustomed to large amounts of caffeine should probably not take more than a sip.
A word of warning to those who've never had Turkish coffee (or cowboy coffee for that matter): Don't try to drink that last drop. In fact, you will probably want to leave about 2 small swallows at the bottom of your cup as there will be a large amount of Turkish Mud hanging out down there which doesn't have quite the same consistency or taste as the coffee.
I have actually HEARD people say that Turkish coffee does not have as much caffeine as brewed coffee. However, I am one to state otherwise. I am a caffeine addict of the worst kind, consuming a pot of coffee at bedtime and sleeping soundly till morning, only to wake and consume yet another pot of coffee. Turkish Coffee, on the other hand, causes my heart to race madly and my hands to shake, unable to grip even a pencil. Under the influence of Ahua, I can spout the Gettysburg address in two seconds and clean the house in five. It is not for the feint of heart, and definitely not for children.
First, Karim fills the kanaka about half-way with water. He then places the coffee, which is a special blend of dark roasted coffee beans and spices such as cardamom and a special grind which has the consistency of course flour, into the water along with about a teaspoon of sugar. He stirs it well, and places it on a medium burner. He doesn't let it boil up too fast as that will not give the coffee time to "steep" into the water. Stirring now and again, he stays by the process as it will boil over into a coffee grind mess if his eyes and hands aren't sharp. When the coffee starts to boil up, he lifts it off the burner for a moment, lets it settle, then sets it back down for a second until it starts to boil up again. He then removes it from the burner and pours it slowly into a small cup made for Turkish Coffee. (I'm not sure if this is what we call a "demitasse" cup or not, but it's the same size--sort of like a little girls tea party set). If the process is done correctly, there will be a slight foam on the top. It is a very strong drink, and those who are not accustomed to large amounts of caffeine should probably not take more than a sip.
A word of warning to those who've never had Turkish coffee (or cowboy coffee for that matter): Don't try to drink that last drop. In fact, you will probably want to leave about 2 small swallows at the bottom of your cup as there will be a large amount of Turkish Mud hanging out down there which doesn't have quite the same consistency or taste as the coffee.
I have actually HEARD people say that Turkish coffee does not have as much caffeine as brewed coffee. However, I am one to state otherwise. I am a caffeine addict of the worst kind, consuming a pot of coffee at bedtime and sleeping soundly till morning, only to wake and consume yet another pot of coffee. Turkish Coffee, on the other hand, causes my heart to race madly and my hands to shake, unable to grip even a pencil. Under the influence of Ahua, I can spout the Gettysburg address in two seconds and clean the house in five. It is not for the feint of heart, and definitely not for children.
