Each country has its special secrets and traditions of coffee making.
People in South India like to drink coffee with a great number of milk and sugar. It helps to soften very spicy and hot food.
The Sudanese add some cloves or other spices and serve coffee in the jug.
In Turkey they use the rest of coffee grouts for fortune-telling. For Turkish coffee it is necessary to take special jug called «ibrik» and put their hulled coffee grounds, some sugar and water, then bring to a boil. As a result you will get very strong and thick coffee.
The French like to drink coffee from piala with some chicory.
The Dutch prefer strong coffee with sugar. It is served with a jug of milk and a glass of water.
In Australia the waiter asks visitor, if he would like black or white coffee. In this country white coffee means coffee with milk.
And here is how they drink coffee in Ecuador: “The café, where we decided to have a rest, was just here on the square, round the corner. It was a little room with four tables and bar. That is all. The waiter put two cups of fiercely boiling water. Then we poured thick, strong and cold brew from glass decanter. So we have got something that was called in Ecuador a cup of coffee.”
The coffee making in Arabian countries is like a ceremony, ritual or solemn performance. “In some places of Arabia, especially in Bedouin tents, the process of coffee making has become a ceremonial and impotent obligation, which was discharged only by host. Arabian coffee is served in a small cup without handle and in no circumstances it should be sweeten. The Arab should always take cup with a forefinger and thumb of the right hand”.
Here is an example how looks the Arabian coffee ceremony. The guests are sitting cross-legged in the tent on the men’s side. It is not supposed to talk business, till guests become their coffee. They bring camel’s dung, kindling and water in goat’s wineskin. When the tongues of flame die down, the host throws a handful of green coffee beans on the metallic tray or into the big spoon, and stirring continually roast beans and then cool them. After that, he pours yesterday’s coffee from a small coffee-pot into the other one, adds some water and puts on the fire.
The host fills up metallic mortar with coffee beans and he doesn’t just pound them, but taps out a simple tune. The guests enjoy sounds and they are delighted with host’s skill. It lasts about five-seven minutes. When coffee-pot begins to boil, it gently filled with coffee powder and heated up to three times.
In mortar it is pounded some cardamom, then added to coffee and this beverage is poured into the coffee-pot with wide spout. This spout is stopped up with some pieces of palm fibers with the purpose of filtration. The first person who tastes coffee is a host, then it is served to the main guest and after that it is ordered all the rest. When guests thank the owner they start talking.
Let’s assume that you are ready to cook a tasty coffee drink.
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Tags: Arabia, cardamon, chicory, coffee bean, coffee ceremony, coffee making, Ecuador, milk, Turkey
One Comment »
Suzie said :
April 2, 2010 at 5:18 pm
Very interesting post, however, it must have been translated into English. Some of the phrasing is incorrect, or not the right word for the sentence.
It is amazing how much the coffee ritual is so much a part of the history of the world
.