The coffee in the coffee pot is scaled with the calculation and the water in the glass jug taken from the sources and rested is put. The ash in the copper brazier is placed in the fire to a level close to the top, and the coffee pot is placed in the ash and embedded in it. Now it is mixed for a long time in order to make the coffee completely mix, melt and consistency while starting to cook slowly and slowly to serve. When foam layer forms on the surface of the coffee pot, mixing is stopped. Again Wait for a long time until the foam swells and overflows. Whenever the overflow situation approaches, the transfer to the prepared cup / cups starts next to the barbecue. If there was more than one cup of the first foam, it was distributed equally to them and great care was taken to make each cup equal foam. This understanding refers to the equal service provided by the caterer to the guests. It would be correct to state that our past culture may be a very small example of equitable behavior.
The sounds we often hear in our ears before coffee is prepared;
How would you like your coffee? How about your coffee? How do you drink your coffee? Responses such as plain, ‘’herif kahvesi’’, ‘’yandan çarklı’’, ‘’okkalı’’, low-sugar, medium-sugar, sugar, and frothy were received.
Easy to prepare the preferred one for one person. However, when there are a few different choices, different coffees are prepared for manga or fire, and those that contain different tastes prepared upon request are served personally. The owner of the catering would make these preparations with great pleasure, without any disturbance.
Good health in your hands, The smell is very nice, It tasted good, I guess coffee was just taken, I think you just drew the coffee, Especially ‘’telvesi’’, A special pleasure in slow fire on the barbecue, A different taste in barbecue fire, A distinct flavor in the ash of the barbecue, I think the coffee pot was special, Coffee is another from your hands, Very finely drawn, It was in full consistency, Expressions such as rather good would make the house and caterer happy…
Coffee environments, expressions and idioms used in these environments;
One Cup of Coffee has forty years of sake,
I’ll drink a cup of bitter coffee,
Welcome to drink our bitter coffee,
Drink the coffee waiting for the ‘’Tekkeyi’’,
Let’s have a coffee of tiredness, Let’s have a cup of tiredness coffee,
Let’s have a cup of pleasure coffee,
Let’s talk a little with a cup of coffee,
Let’s chat with a cup of coffee,
A cup of coffee at the ladies’ chat meetings,
Special coffee served in coffeehouses,
When the last sips are drunk, many and similar expressions are used gently to ask for girls. It is still among the first treats in our guests.
Other habits of coffee
Another of your habits, Although it is not applied by every coffee drinker, many drinkers have closed the cups upside down and practices focused on fortune telling.
Some records in Coffee History
In the records recorded in history, your coffee is from Yemen in 1500 years, According to other information, it is stated that he was brought to Istanbul from Abyssinia. There are different determinations in this regard.
Among the rare compositions made in our music, “Coffee comes from Yemen”, Nightingale comes from fenugreek ‘’Coffee and Yemen are not forgotten with Istanbul Türküsü’’.
Roasting in special containers, Roasted coffee is ground into special mills and powdered. cooking in special and artifacts, again, it is presented in special and art like treats, differentiating its flavor and voluntary and catering rather than by hands loving with water, The flavor of COFFEE, which has become more beautiful with words containing respect, love-tolerance and gentle words from smiley faces and sweet languages, is completely different, it is a different pleasure to drink, This shows that the process and a sip of coffee are served until a cup of coffee is formed, the person who accepts the treat reveals his refinement and elegance.
Love, respect, kindness, elegance, catering, compliment and humility are part of life and among the firsts of our traditions in the life culture of Turkish people. Our beverages, which are rooted in our past history and in our old cultures, have a special place. One of the most important of these, and the TURKISH COFFEE that registered its name in the world, was registered as a Turkish Coffee culture and tradition to the list of unesco intangible cultural heritage in 2013. TURKISH COFFEE, which is among our traditional drinks, The guests, who are people from many countries who come to visit our country, are also adopted and loved by our nicknames. The habit of offering coffee and accepting coffee, which is an indicator of the understanding of hospitality of our culture, is important in many environments. The first step for marriage and dating ceremonies take place as a special catering drink during special and feast days, visiting friends and relatives. Another targeted use of coffee made by the candidate in the environments created for the first steps of marriage is very common. It is also the use of a candidate bride as a tool for talent assessment and examination.
A coffee prepared by grinding the coffee beans and mixing them with various herbs and grains, It would be correct to express this coffee as a crushed coffee. ‘’Dibek’’ is a stone material where coffee beans are beaten in open areas. ‘’Dibek’’ ‘ s made of stone, bronze or wood. Grain’s bark is a large mortar that has also been used to extract, crush grain and similar materials.
In the Ottoman’s the coffee made by pounded was ground with this form of 19. Century it continued until the first half of. The methods of withdrawal of coffee beaten in ‘’dibek’’ no longer used ‘’dibek’’ completely changed. Dibek coffee , in the mixtures in the present day comes to the interest of the coffee lovers and the flavor change with the mixtures put in.
A lot of parts of our in country, particular in Southeast Anatolia, It is a tree that grows naturally in the Mediterranean and Inner Anatolian regions. It is a beverage known as ‘’Menengiç’’ trees, çıtlık, çitlembik , çedene, and which is obtained by drying, roasting and grinding the fruits and drinking with coffee. Turkish coffee can be made with water, as well as coffee made with milk, is widely consumed in our southeast region.
It is one of the people’s preferred drinks because of its soft, delicious taste and aroma. To learn about the benefits of ‘’Menengiç’’ coffee, they can easily do their research on the subject. ‘’Menengiç’’ coffee is the same as cooking ‘’Turkish’’ coffee and is prepared in two different ways. One is cooked using water like classic ‘’Turkish’’ coffee, the other is milk instead of water.
As world trade has grown and spread among countries, different and important developments have been made in the field of beverages, as it has in many fields. The coffee drinking culture now continues to grow in the service sector with new local and foreign designs and presentations. Coffee habits coming from many cultures of the world in recent years continue to take place in every corner, every street, every street with full speed.
However, taste and habits has undergone very important changes. The number of coffee-focused alternatives addressing the tastes increased. Of course, we prefer these flavors of our Turkish society to us.
‘’Kahvehane’’ name and taste, meaning and beauty, the place of cultural conversations, old beauties and habits have completely changed…
Although it does not have the old beauties of our traditional and cultural values, its efforts to sustain it insist on maintaining its existence in a way that cannot be underestimated. We wish to preserve our drinks, which are mixed with new tastes that have entered our culture, in order not to oppose our past culture…