Turkish / Cypriot Coffe
[This coffe starts with the coffe stove-a tin box about 2 inches deep by 10 inches wide by 12-14 inches long filled with sand and heated with a carbide burner underneath. The " coffe pot " is a small copper pot with an opening on top of approximately 2 inches and tapers down to a bottom about 3 inches wide and has a hollow rolled sheet copper handle about 6-7 inches long. It has a liquid capacity of about 5-6 ounces . The next piece of equiptment is the kettle , also copper and with a cappacity of about 1 quart . This is kept at one end of the " stove " where it stays very hot but does not boil.
The coffe is made by placing a heaping tablespoon of very fine ( powdered ) coffe in the little pot with a teaspoon of sugar and then is topped of with hot water from the kettle to about 1/2 inch from the top. The little pot is then nestled into the sand on the hotest spot over the burner --time passes--then just as the coffe foams up , lift the little pot by it's long handle and then after the foam subsides decant the ambrosia into an appropriate demi-tasse and then , perhaps accompanied with a marvelous Cypriot orange brandy, contemplate the Universe. Enjoy , I know I did.
stakerjack
" Fight the Good Fight "
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