November 17, 2011

Category Archives: Turkish coffee in the media

Turkish coffee in the media

Hip New Southern California Turkish Coffee Shop

We are proud to announce the opening of Dripp Coffee in Chino Hills, California! 

Fed up with the usual spread of mega-corporate coffeehouses, stale gas station coffee and fast food frappes, Inland Empire coffeeconsumers are craving something different– and better. Luckily for them, Dripp will offer Turkish coffee as a permanent menu item, along with organic baked goods and coffeehouse standards-done-right. And you don’t even have to drive to L.A.!

With that in mind, we wish the best to our friends in Chino Hills, Dripp. Be sure to check out their recent feature in LA Weekly:       

A few years ago, Rabih Sater was working in the energy industry. A few years ago, the country was mired in a Great Recession, and the energy industry, like most other industries then (and now), slowed down considerably. Rather than holding out to become, say, an oil baron à la Daniel Plainview in There Will Be Blood, Sater decided to focus on an entirely different type of black gold: coffee. His “coffee boutique,” Dripp, opens in The Shoppes at Chino Hills this week and brings Intelligentsia beans and Turkish coffee to the Inland Empire.

Click here to read more of 

By Any Ethnic Name, Turkish Coffee The Best Buzz Around

Leon Kaye posted a great article about the politics of Turkish coffee for Salon.com, researching the words that people call the beverage and regional differences in preparation and presentation. armenian_coffee_cup1306802134

“The best coffee, however, is Turkish coffee. Armenians will cry foul at that moniker, as Armenian coffee is the perfect ending for a meal whether you are in Glendale or Yerevan. Greek coffee at a Plaka cafe after traipsing about the Acropolis is a nice cap after a day playing tourist.

Whatever country you may be in, just be sure to name the coffee based on what it is called within that country’s borders. Political sensitivities aside, however, most experts agree that the coffee bean made its way from Ethiopia to Cairo and Mecca, and eventually, to Istanbul–where coffee culture then started to thrive. Hence the general term, “Turkish coffee.”

Click here to read more.

Turkish Coffee in Santa Monica: Flying Saucers Café Turns 1-Year-Old

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Courtesy of Flying Saucers


There are some neighborhoods where Turkish coffee is easier to find than an out of work actor. Santa Monica isn’t one of them. At Flying Saucers, owner Ryan Morris, 33, makes excellent Turkish coffee, the old-school way.

Ground with cardamom, cinnamon and other spices until it’s so fine it’s like dust, the brew is served unfiltered. Don’t stir. This is a ritual that requires patience. Let it settle as it forms a muddy layer at the bottom of your demitasse cup. Fortunately, Flying Saucers is the kind of café where patrons like to linger.

Read more here. 

For some, Turkish coffee is “more than a drink.”

There’s a great article up at I Was In Turkey by Umut about her experiences drinking Turkish coffee. Take a look!

I’m one of those people who likes to drink coffee as a first thing in the morning. Coffee is a like a wake up call, a morning pleasure, a working inspiration, a break from busy times, a reason to share and an indispensable taste for me…  But among my addiction for all kinds of coffee, there’s one special kind which is not only a drink but also a ritual. It’s not the kind of coffee that can be grabbed on the way to work but deserves a special time to enjoy it. It’s called “Turkish Coffee” and I’m in love with it!

Find Turkish and Bosnian coffee in Houston, the city of coffee!

When most people think of Houston, Texas, they may not immediately jump to coffee. But as Rob Wash points out in an article published by Houston Press, there are tons of great places to find Turkish coffee in Houston. He specifically points out the Turquoise Grill Brick Oven Bistro, Empire Turkish Grill and Cafe Pita.

Wash also delights us with some knowledge of Turkish coffeehouse history:

There were no bars or taverns in the alcohol-freeOttoman Empire, so the coffeehouse was the center of social life. And it was the Turks who gave us many of our coffeehouse traditions. My friends from Bosnia andCroatia consider it vaguely antisocial to drink coffee at home. You drink coffee in a coffeehouse. But having a Turkish or Bosnian coffee is not like knocking back a quick cup of joe in a diner — it’s a social occasion.

The preparation of Turkish-style coffee is very complex. The powdery coffee grounds are slowly cooked with cold water over a gentle heat source in a single-serving copper ewer until the highly desirable foam forms on top and the fine grounds sink to the bottom. There are various methodologies; some call for double or triple heating.

Traditional Turkish Coffeehouses..

Turquoise Diaries  posted a great article about Traditional Turkish Coffeehouses. 

On my previous post there was a lovely photo of two men playing backgammon from Oytun Orgul. The photograph was taken in the Tahmis Coffeehouse in Gaziantep , a city in the south-eastern part of Turkey.

 

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I have visited the very same coffeehouse couple years ago as most of the visitors of Gaziantep. Tahmis is a famous place as it was operated as a coffeehouse since 1903 by the members of the same family. During the Ottoman period, the building was known to built to supply income to the nearby lodge used by Mevlevi dervishes.

Read more about it on her website here. 

Little cup, big tradition

Leah Schaffer has a great article about Turkish Coffee (entitled such) published in the Spring 2009 issue of Abroad View: The Global Education Magazine For Students.” 
Shaffer points out the strong relationship between Turkish coffee and Turkish culture: 

“…if you really want to submerge yourself in the Turkish culture, you need to look no deeper than the bottom of the teeny, tiny Turkish coffee cup.”

She also pays tribute to an important fact in the history of coffee that is often forgotten:

The first coffee to arrive in Turkey was brought by the Yemeni in 1543 during the reign of the Ottoman Empire.The Turkish people responded to the new coffee craze by establishing the world’s first coffeehouses a little more than 10 years later. Not unlike the atmosphere of Starbucks, they became places for people to read, play chess, and discuss music, art, and the latest town gossip. 

Lastly,  Schaffer pays homage to a Turkish term that sums of the beauty of Turkish coffee:

The Turkish term keyif, which means “idly enjoying the moment,” is used to describe the mood: imagine lounging around on plush cushions surrounding decorative pools with running water meant to soothe the senses. Walls to the left and right are covered with neat, little coffee cups and other small trinkets familiar to the coffee culture. Directly in front of you is one of the best panoramic views of the city. It may sound very much like posh coffeehouses tucked away in Manhattan or Los Angeles, but this was the making of a civilization in the mid-16th century.

Great job, Leah! We couldn’t have said it better. 

Turkish coffee

Steve Woolsey, a designer, composer, writer and performer shares some musings on Turkish coffee. 

I have been trying to find a decent cup of Turkish coffee in the area for some time. I’ve even tried to find the right tools and ingredients to brew it at home. Ever since I first had a cup in the Czech Republic, it quickly ascended to the top of my beverage-based experiences.

I recently found a cafe not far from my apartment that serves said coffee. It’s called Sweetness 7 (corner of Grant & Lafayette in Buffalo). I had been there a few times prior, but hadn’t realized that the menu included this delicacy.

A few days ago I stopped over to try a cup (a mere $2!), and was surprised and impressed to find what lengths they went to provide an excellent Turkish coffee experience. It was served on a fancy little tray with a small cup for drinking, a small flask of cream, the entire pot of coffee straight off the stove, and one of the best walnut brownies I’ve had in some time.

This is an experience that I will seek out several times a week, for as long as I live in this city.

Turkish coffee & spice grinders

turkish-grinders-500x1101By Amy Scattergood, May 11, 2009

These utterly gorgeous contraptions are brass grinders, made for pepper or other spices, or for the grinding of Turkish coffee. They’re both from Turkey: the smaller of the two I bought at the spice bazaar in Istanbul a few years ago; the larger is from 
Turkish Coffee World, a fantastic online site that sells Turkish coffee paraphernalia. 

Turkish Coffee World is run by Istanbul native Mustafa Arat, who operates a one-man company out of his home in the sun-drenched suburban world of swimming pools and occasional palm trees in Corona, California. Arat imports his coffee grinders and pots (cezve) and cups from Turkey, as well as coffee itself from Mehmet Efendian Istanbul coffee company which was founded in 1871. 

The grinders are stunningly pretty; they’re also seemingly indestructable, unlike all the other coffee grinders that have passed through my kitchen to date. You can adjust the grind by turning the screws on the side. The tall grinder grinds very finely, which is how Turkish coffee is ground, like powder. I’ve set the smaller of the two to grind more coarsely, which is how I like my black pepper. I’ve also used it for allspice, cloves and Szechuan peppercorns.




If you don’t have one of these, by the way, and are still interested in making Turkish coffee at home (very easy: see Arat’s site for how to do this), you can use any medium roast coffee and simply grind it at the grocery store. It turns out that most of the public coffee grinders at grocery stores have settings for Turkish coffee grind, which I didn’t realize until Arat told me to check. It’s worth getting one of these though, so you don’t have to grind your Tellicherry peppercorns at Trader Joe’s, which I don’t imagine they’d appreciate.

www.AmyScattergood.com

Turkish coffee set delivers flavor and fun

By Abbi Perets on CNET News

I’m currently spending five weeks visiting my husband’s family in Israel, and we’re right in the middle of the holiday of Passover. As is traditional during the intermediate days of the week-long festival, yesterday we went on a day trip to get out and enjoy nature–and to eat. A lot. At the end of the day, after eating continuously for 7 hours, we decided to head to a nearby campground and roast marshmallows. And to drink? Well, Turkish coffee, of course.

Is that not what you generally drink with your toasted marshmallows? Well, you’re missing out. And if you’ve never had Turkish coffee, you’re really missing out. I hadn’t had a decent cup in years, but our friend cooked up a batch that was nothing short of amazing. Turkish coffee should really be roasted outdoors over an open fire, but in a pinch you can use your gas cooktop. The Turkish Coffee Set has everything you need to get started and enjoy your first cup of genuine Middle Eastern flavor–a small ibrik (that’s the pot you make the coffee in), half a pound of Turkish coffee, and complete instructions. Cooking the coffee is half the experience, so take your time and do it right. When made properly, Turkish coffee is designed to be savored slowly, with good friends and great conversation. Once you master the technique, you can invest in a larger ibrik and serve your friends. Even if your normal drink is a Starbucks concoction, give Turkish coffee a try; it’s a nice change of pace.

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