More than just a drink – Turkish coffee. It boasts a long tradition, a rich cultural heritage, and is a true indulgence that connects generations. Its preparation is an art in itself, celebrated with patience and dedication. In our weekly blog post, we take a closer look at the history of Turkish coffee, describe how it's prepared, and highlight which of our coffees is particularly well-suited for this moment of pure enjoyment.
The magical story of Turkish coffee: An insight into the world of mocha
The rich history of Turkish coffee dates back to the 15th century. From Istanbul, mocha spread throughout the Ottoman Empire and quickly became an important part of everyday culture and social life. Turkish mocha was served in so-called kahvehane , the coffee houses of that time. These establishments were also places where stories were passed down, poems were recited, and they generally served as gathering places for the thinkers and philosophers of the Ottoman world.
Today, Turkish coffee is a symbol of hospitality, togetherness, and gathering. So it's perfectly natural to arrange to meet again for a delicious mocha.
The preparation of Turkish coffee
What ingredients do I need?
The perfect Turkish coffee requires the right ingredients. Only then will it be perfect!
- Freshly ground coffee
Our El Salvador FES Borbonera is particularly well-suited here. Made with 100% Arabica beans, it impresses with its complex cup profile, fruity acidity, and exotic notes of red berries and cherry.
- Water
Fresh, cold water is a must! Use water with a low calcium content for a particularly clean taste.
- Sugar
Admittedly, it's optional – but Turkish coffee simply tastes better with it! The special thing about preparing Turkish coffee: The sugar is added to the water before the coffee grounds are added.
- Cezve or Ibrik
This special coffee pot is essential for authentic Turkish coffee! The attractive pots distribute heat evenly and create the perfect crema for your Turkish coffee.
Once you have gathered all the necessary equipment and ingredients, we will now explain the art of preparing mocha:
- Pour water into the cezve. Simply measure the correct amount using the cup you would use for drinking coffee.
- Now add the desired amount of sugar before heating. Stir well!
- Now stir the coffee into the water and sugar mixture. Use 1 teaspoon of ground mocha coffee per cup.
Now the magic can begin:
- Heat the cezve slowly over a low heat. It's really important to work with very low temperatures, as this allows the coffee grounds to blend best with the water and sugar mixture. Your Turkish coffee should now slowly develop a beautiful crema.
- As soon as the foam forms, you take the cezve away from the heat source and let it settle - therein lies the key to the perfect Turkish coffee!
- If desired, the process can be repeated several times to produce more crema and intensify the flavor.
- Enjoy! Traditionally without milk, but feel free to add a little extra sugar.
At the end of this little cultural excursion, we can say that Turkish coffee, or mocha, is more than just a thirst quencher or a pick-me-up. It's a cultural heritage, a culinary experience, and often the highlight of a long day, a chance to connect with friends, family, and even strangers. The preparation, just like the taste, is a highlight and requires great care, attention, and patience. Making mocha slows you down and allows ample space for enjoyment. Let us know if you've already tried Turkish mocha and what you think!
Your SIMON&BEARNS team
The Art of Mocha - How to Make the Perfect Turkish Coffee
More than just a drink – Turkish coffee. It boasts a long tradition, a rich cultural heritage, and is a true indulgence that connects generations. Its preparation is an art in itself, celebrated with patience and dedication. In our weekly blog post, we take a closer look at the history of Turkish coffee, describe how it's prepared, and highlight which of our coffees is particularly well-suited for this moment of pure enjoyment.
The magical story of Turkish coffee: An insight into the world of mocha
The rich history of Turkish coffee dates back to the 15th century. From Istanbul, mocha spread throughout the Ottoman Empire and quickly became an important part of everyday culture and social life. Turkish mocha was served in so-called kahvehane , the coffee houses of that time. These establishments were also places where stories were passed down, poems were recited, and they generally served as gathering places for the thinkers and philosophers of the Ottoman world.
Today, Turkish coffee is a symbol of hospitality, togetherness, and gathering. So it's perfectly natural to arrange to meet again for a delicious mocha.
The preparation of Turkish coffee
What ingredients do I need?
The perfect Turkish coffee requires the right ingredients. Only then will it be perfect!
Our El Salvador FES Borbonera is particularly well-suited here. Made with 100% Arabica beans, it impresses with its complex cup profile, fruity acidity, and exotic notes of red berries and cherry.
Fresh, cold water is a must! Use water with a low calcium content for a particularly clean taste.
Admittedly, it's optional – but Turkish coffee simply tastes better with it! The special thing about preparing Turkish coffee: The sugar is added to the water before the coffee grounds are added.
This special coffee pot is essential for authentic Turkish coffee! The attractive pots distribute heat evenly and create the perfect crema for your Turkish coffee.
Once you have gathered all the necessary equipment and ingredients, we will now explain the art of preparing mocha:
Now the magic can begin:
At the end of this little cultural excursion, we can say that Turkish coffee, or mocha, is more than just a thirst quencher or a pick-me-up. It's a cultural heritage, a culinary experience, and often the highlight of a long day, a chance to connect with friends, family, and even strangers. The preparation, just like the taste, is a highlight and requires great care, attention, and patience. Making mocha slows you down and allows ample space for enjoyment. Let us know if you've already tried Turkish mocha and what you think!
Your SIMON&BEARNS team