COFFEE AS IN TURKEY

Waikato Times, Volume 125, Issue 20912, 18 September 1939, Page 3

COFFEE AS IN TURKEY

IT’S ALL IN THE MAKING Here are recipes for Turkish coffee, which is very popular everywhere, and is excellent when properly made, states the London Daily Telegraph. A copper coffee-pot with a long handle and without a lid is used. About |oz of very finely ground coffee and the same of sugar to a fraction over a gill of water are the proportions for one cupful of Turkish coffee. Put all in the coffee-pot and stir till the mixture comes to the boil and is frothy. Remove from the fire and, when the froth has subsided, replace the pot on a brisk lire and repeat the operation three times in all. Just before serving, a little cold water is added to settle the dregs, and a few drops of rosewater. Milk is never mixed with Turkish coffee. Istanbul Coffee Coffee berries for Turkish coffee must he ground as fine as powder. Put into a saucepan a teaspoonful of coffee, one of castor sugar, and a cupful of water for each person. Stir, and hold ovgr spirit-lamp till it almost boils, then draw It away. Repeat this two or three times. Pour out, and into each cup drop two or three drops of cold water to send grounds to the bottom. The coffee may not be stirred in the cup. This recipe was given hy a waiter in Istanbul. A Special Recipe This is a recipe given by an Englishwoman who had resided in Turfor many years. Get a good coffee freshly roasted and have it ground as fine as flour. Put into small open coffee-pot—Turk-ish ebric —a teaspoonl'ul of coffee for each person, with some sugar, and bring to boiling point. Remove from lire, shake, and repeat boiling three times, then pass under cold running water. Lei it stand live minutes before pouring out.