Turkish coffee

“ Roasting Coffee Before a Café, Turkey
There are thoroughfares in any Turkish city that carry on almost no other form of traffic. There is no quarter so miserable or so remote as to be without one or two. They are the clubs of the poorer classes. Men of a street, a trade, a province, or a nationality—for a Turkish coffee-house may also be Albanian, Armenian, Greek, Hebrew, Kurd, almost anything you please—meet regularly when their work is done, at coffee-houses kept by their own people. ”

“ Coffee is a universal drink, but it finds more favor in some countries than others. The hospitality of a Turkish home is never thought to be complete without the serving of coffee to its guests; however, the coffee made by the Turks is not pleasant except to those who are accustomed to drinking it. As prepared in Turkey and the East, a small amount of boiling water is poured over the coffee, which is powdered and mixed with sugar, and the resulting beverage, which is very thick, is served in a small cup without cream. ”

“ Turkish coffee owes its excellence to the beans being newly roasted and newly ground. The grinding is done with a small machine, which pulverizes the beans very finely. The coffee is prepared in a special brass pot, the bottom of which is wider than the top. ”

“ Most people who have travelled in the Levant are enthusiastic in their praises of the Turkish coffee which they drank out there. There is no reason why coffee prepared in the Turkish style should not become popular here. There is no difficulty about making it. That the coffee may have the delicious flavor it has in the Levant, the beans must be freshly roasted and ground very fine. ”

“ The improved Turkish combination coffee grinder with folding handle and cup receptacle for the beans, used for grinding, boiling, and drinking, was first made in Damascus in 1665. About this period, the Turkish coffee set, including the long-handled boiler and the porcelain drinking cups in brass holders, also came into vogue. ”

“ If you are likely to prove a good customer at the bazaar, you are invited to curl yourself up on the rug on the floor of the booth, and are regaled with coffee. Do you make a call or visit a harem, the same beverage is immediately offered. Even in the government offices, while waiting for an interview with some grandee, coffee is frequently passed round. Here it is particularly acceptable, for without its sustaining qualities one could hardly survive the slow movements of those most deliberate of all mortals, the Turkish officials. ”

“ To make Turkish coffee you put a teaspoonful of ground coffee in a little pot with an equal quantity of sugar, then run in about two ounces of boiling water, and push this into smouldering charcoal until it boils. Along with this is served a large tumbler of ice-cold water, which you sip time about with the coffee.
Before we could get Dickie away from Varos he insisted on being photographed by Stephen, astride a huge cask in front of a shop, but the cask refused to keep steady—so Dicky asserted, although to all appearances it was most solidly fixed to a substantial stand. ”

“ This boils up once, and is then poured into a delicate little china cup half the size of an after-dinner coffee-cup, and for a saucer you have what resembles a miniature bouquet-holder of silver or gilt filigree. If you take it in true Turkish style, you will drink your coffee without sugar, grounds and all; but a little sugar, minus the coffee-mud at the bottom, is much nicer. Coffee seems to be drunk everywhere and all the time by the Turks. ”

“ The Turkish sweetmeats, the Turkish coffee keep their hold on the taste of the people, and away from the towns, among the peasants who till rich fields with wooden ploughs, there remain traces of the Eastern disregard for time. But even in the country the people are waking up to modern ideas, aroused in part by the American "drummer" selling agricultural machinery. ”

“ It is prepared for consumption principally in the Turkish demi-tasse way. Finely ground coffee is used even in making ordinary table, or breakfast, coffee. In private houses the cylindrical brass hand-grinders, manufactured in Constantinople, are mostly used. In many of the coffee houses in the villages and country towns throughout Greece and the Levant, a heavy iron pestle, wielded by a strong man, is employed to pulverize the grains in a heavy stone or marble mortar; while the poorer homes use a small brass pestle and mortar, also manufactured in Turkey. ”

“ If coffee was first introduced into this country by the Turkey merchants, nothing is more probable than that those who first brought the berry, brought also the vessel in which it was to be served. Such a vessel would be the Turkish ewer whose shape is familiar to us, the same today as two hundred years ago, for in the East things are slow to change. ”

“ To buy specimens of Bosnian chiselled metal work it is best to go to the Government School of Industrial Art, where the finest pieces of workmanship may be seen in course of execution, and where the price asked is a fixed one, below that demanded either in the bazaar or in shops. The services for Turkish coffee in chiselled copper-gilt are of chaste and very elegant design, perfect marvels of patience in chiselling, and very appreciable to the Western taste in decorative art. ”

“ Here, as in Europe, the cafés are the providential rendezvous for idlers and gossips, exchanges for real-estate brokers and players at cards.
Europeans recently arrived frequent them particularly. Some go only to satisfy their curiosity; others out of an inborn scorn for the customs of civilization. They go to sleep as Frenchmen, they awake Mohammedans! Their love for "Turkish art" only leads them to haunt the native shops and to affect oriental poses. ”

“ Cafée sultan, or kisher, the original decoction, made from dried and toasted coffee hulls, is still being drunk in parts of Arabia and Turkey.
Coffee in Arabia is part of the ritual of business, as in other Oriental countries. Shop-keepers serve it to the customer before the argument starts. Recently, a New York barber got some valuable publicity because he regaled his customers with tea and music. It was "old stuff". The Arabian and Turkish barber shops have been serving coffee, tobacco, and sweetmeats to their customers for centuries. ”

“ In Persia, where tea is mostly drunk, the Turkish-Arabian methods of making coffee are followed. In Ceylon and India, the same applies to the native population, but the whites follow the European practise. In India, many people look upon coffee as just a bonne bouche—a "chaser." A well known English tea firm has had some success in India with a tinned "French coffee", which is a blend of Indian coffee and chicory. ”

“ Coffee-houses are to be met with everywhere, and are very numerous in the towns. The Turks resort to them when they leave their homes early in the morning, to take a cup of coffee and smoke a nargilé before going to business. In the evening, too, they step in to have a chat with their neighbors and hear the news of the day. Turkish newspapers have become pretty common of late in these quiet rendezvous, and are to be found in the most unpretending ones. Few of these establishments possess an inviting exterior or can boast any arrangements with regard to comfort or accommodation ”

“ The friends of both parties cordially assist in the affair with the utmost force of their lungs, and an amount of falsehood is told by Christians as well as Turks that ought to lie heavily on the consciences of all; but “do in Turkey as the Turks do,” is a maxim which all appear to accept, and so no one dreams of speaking the truth in a Constantinople bazaar. [8]
When the struggle is at its height, coffee is brought, which materially recruits the strength of all concerned, and should the affair be very important, a friendly pipe is smoked ”

“ Interior of a Turkish Caffinet, Early Nineteenth Century—after Allan
When your coffee is ready it is poured into an after-dinner coffee-cup or into a miniature bowl, and brought to you on a tray with a glass of water. A foreigner can almost always be spotted by the manner in which he finally partakes of these refreshments. A Turk sips his water first, partly to prepare the way for the coffee, but also because he is a connoisseur of the former liquid as other men are of stronger ones. ”

“ In point of economy, therefore, there is not much difference between them. Hyson tea and Souchong mixed together, half and half, is a pleasant beverage, and is more healthy than green tea alone. Be sure that water boils before it is poured upon tea. A tea-spoonful to each person, and one extra thrown in, is a good rule. Steep a few minutes.
1281. Turkish method of making Coffee.—The coffee must be slowly roasted, not burnt, and brought only to an amber brown: it must be roasted day by day. The flavor dissipates in a few hours; it must be reduced by pounding to an impalpable powder. ”

“ The women drink only coffee, sherbet, or water; but some few among the men are adopting the vices of civilized nations, and becoming addicted to beverages of a more potent description. No person is expected to remain an instant longer at a Turkish table than suffices him to make his meal; the instant that an individual has satisfied his appetite, he rises with25out comment or apology, washes his hands, and resumes his pipe or his occupation. ”

“ Pure water is the only drink allowed in the Haremlik, and is handed, when required, in tumblers held by slaves standing behind the company. Before leaving the Yemek oda, the Ibriks and Leyens are again resorted to. On re-entering the drawing-room, coffee and cigarettes are immediately handed round. The way in which coffee is served is one of the prettiest of the old Turkish customs. All the slaves and attendants enter the rooms and stand at the lower end with folded arms. The coffee-pot and cup-stands of gold or silver are placed on a tray held by the Kalfa, or head-servant ”

“ Not only in Egypt is coffee in much request, but in almost all the other provinces of the Turkish Empire. Whence it comes to pass that it is dear even in the Levant and scarce among the Europeans, who by that means are deprived of a very wholesome liquor. ”

“ The only thing approaching coffee houses are the "coffee rooms" which are to be found in Christiania. These are small one-room affairs in which the plainer sorts of foods, such as porridge, may be purchased with the coffee. They are cheap, and are largely frequented by the poorer class of students, who use them as places in which to study while they drink their coffee.
In Russia and Switzerland, French and German methods obtain. Russia, however, drinks more tea than coffee, which by the masses is prepared in Turkish fashion, when obtainable. Usually, the coffee is only a cheap "substitute." ”

“ Most Europeans tend to leave it out altogether.
Col. W.F. Prideaux, another contributor, argued that the European languages got one form of the word coffee directly from the Arabic qahwah, and quoted from Hobson-Jobson in support of this:
Chaoua in 1598, Cahoa in 1610, Cahue in 1615; while Sir Thomas Herbert (1638) expressly states that "they drink (in Persia) ... above all the rest, Coho or Copha: by Turk and Arab called Caphe and Cahua." Here the Persian, Turkish, and Arabic pronunciations are clearly differentiated. ”

“ When Bernier visited Grand Cairo about the middle of the seventeenth century, in all the city's thousand-odd coffee houses he found but two persons who understood the art of roasting the bean.
About 1650, there was developed the individual cylinder coffee roaster made of metal, usually tin plate or tinned copper, suggested by the original Turkish pocket grinder. This was designed for use over open fires in braziers. There appeared about this time also a combined making-and-serving metal pot which was undoubtedly the original of the common type of pot that we know today. ”

“ The life led by the Turkish tradespeople is extremely monotonous and brightened by no intellectual pleasures. The shopkeeper, on leaving his house at dawn, goes to the coffee-house, takes his small cup of coffee, smokes his pipe, chats with the habitués of the place, and then proceeds to his business, which is carried on with Oriental languor throughout the day. ”

“ Gérôme's painting of the "Coffee House at Cairo," which hangs in the Metropolitan Museum of Art, New York, gives one a good idea of the atmosphere of the Egyptian café. The preparation and service is modified Turkish-Arabian. The coffee is ground to a powder, boiled in an ibrik with the addition of sugar, and served frothing in small cups. Story-tellers, singers, and dancers furnish amusement as of yore. ”

“ But notwithstanding the total absence of all the entertainments that contribute so much to the pleasure of the people of Europe and America, the Anatolian has a way of spending his leisure hours that quite satisfies him. His amusements are simple indeed, but with them he is content.
Most of these center in the coffeehouse, which, to a great extent, takes the place of the restaurant in France and the club in the United States. Like the club and restaurant the Turkish coffeehouse
Is the resort of public men ”

“ Modern Arabia, Bassa, Turkey, the Great Orient, those who are travelling or in the army, infuse the powder in cold water, and then boiling it as directed above, bear witness to its efficacy. All times are opportune to take this salutary drink (beverage) . Among the Turks are those who take it even by night, nor is there a business meeting or conversation, where coffee is not taken. Among the Great it would be accounted an incivility, if with smoke, coffee were not offered: and no one in the day is ashamed to frequent the bazaars where it is sold. ”