Coffee Culture: Turkish & Italian Coffee
Written by: Meraleigh Queener
Wednesday, August 4, 2021
The Culture of Coffee
Remember our talk last week about coffee beans and the cultures of coffee exploring ways to try Vietnamese and Japanese brews? Or earlier this week about our Lola Beans? If this is all a blur to you, be sure to check out our blog exploring the basics of coffee beans and Part 1 of the Coffee Culture blog series to continue this piece on Part 2!
We discussed the beauty, history, and nature of various types of coffee beans, where they come from, and how they taste. The four primary types of coffee beans are Arabica, Robusta, Excelsa, and Liberica each individualized with their own story, upbringing, and taste! Well, guess what? We're taking that convo to the next level deep-diving into the culture of coffee. We can take the knowledge we've gain regarding the various types of coffee beans and apply them to the global world of coffee acknowledging the ways coffee is made in different countries!
There are so many ways coffee is made and it's exciting to see how other people and places cultivate the traditions and practice of coffee creation! Maybe you can pick up a new technique or style of coffee to try this week!
Our lovely world of coffee ranges from Irish Coffee, Vietnamese Coffee, Japanese Coffee, and so much more with Turkish & Italian Coffee brews being today's topic of exploration.
Turkish Coffee:
About:
Turkish Coffee is a style of coffee originating in Turkey throughout the Middle East and Balkans that is prepared with finely ground coffee without using a filter. Wait...huh? Without a filter? That's right! The coffee is instead ground so finely that it represents flour and eventually identifies itself in part as the beverage itself. Turkish coffee is known for its richness, depth, thickness, and lightly topped foam as it's pleasantly enjoyed with delightful company. The brewing process isn't known to be all that difficult, but the practice is required to achieve the viscosity and signature foam whipped on top of your rich brew. The taste equates to a strong espresso.
Brewing Process: Brewing Turkish Coffee in a Cezve or Ibrik
Ingredients
5 to 6 ounces cold water
2 heaping tablespoons extra finely ground coffee
1 to 3 heaping teaspoons sugar, to taste; optional
Gather the ingredients.
Pour two serving cups filled with water into the cezve. (If you don't have a cezve, use the smallest saucepan possible (preferably tall and thin). Add the coffee and sugar (if using). Mix well to dissolve the coffee and sugar. Do not stir after this point.
Place the cezve on the stovetop over medium heat. After a few minutes, the coffee will rise and foam up.
Just before it begins to boil, remove the cezve from the heat. Skim off the foam, adding a little to each serving cup. Return the cezve to the heat and let it slowly foam up again.
Pour the coffee very slowly into the serving cups so the foam rises to the top.
Let the coffee settle for a few minutes. Serve and enjoy.
View the source below to learn more tips, secrets, and tricks to perfect this recipe. Watch the video below for guidance!
Source: The Spruce Eats
Italian Coffee
Ever ordered at Starbucks? If so, the Italian coffee culture language may already be familiar to you. Ordering a cappuccino means that your beverage is equal parts espresso with steamed milk, and foamed milk. A caffè latte simply means that you're getting espresso with more steamed milk and less foam. A latte macchiato comprises steamed milk “marked” with a shot of espresso. If this terminology makes sense to you, then it may make sense that the coffee culture in the country of Italy also comes from a set of rules in addition to their menu terminology.
In this culture, coffee is meant to be an experience and designed to be enjoyed socially and in small doses. This means that to-go cups are nonexistent in Italy.
In Italy, coffee is typically enjoyed al banco, or at the bar, with friends.
In Italy, it is common to order and drink your coffee first, then pay at the register.
Buongiorno! (Good Morning!) To be more precise, Italians do not typically order milky coffee beverages after 11:00 a.m. They only enjoy milky coffee in the morning – never in the afternoon, and especially not after a meal, according to Eataly. The morning typically begins with a breakfast comprising a pastry paired with a delicious, milky coffee, such as a cappuccino, a caffe latte, or a latte macchiato.
Now that you're an expert, let's make some Italian-styled coffee.
"Coffee and chocolate together in a classic drink from Torin, Italy often referred to as Bicerin or Italian Coffee. You'll love the creamy chocolate paired with the strong coffee. Add a bit of rum or Bailey's for a fun "adult" upgrade!" - Nellie Bellie
View the source below to learn more tips, secrets, and tricks to perfect this recipe. Watch the video below for guidance!
Italian Coffee Recipe (also known as Bicerin)
INGREDIENTS
½ cup strong coffee
½ cup hot chocolate
¼ cup heavy cream
Chocolate shavings optional
INSTRUCTIONS
Put a mason jar in the freezer (this is for making the cream topping. If you'd rather use whipped cream, skip this step).
Make a pot of strong coffee.
While the coffee is brewing, make yourself a batch of hot chocolate. We recommend something homemade and creamy, but any hot chocolate will work.
Pour your hot chocolate into the bottom ⅓rd of your mug.
Pour your coffee over the back of a spoon into the mug, filling to ⅔rds full.
Put your heavy cream into the chilled mason jar and close.
Shake until the cream thickens slightly.
Pour cream over the back of a spoon, filling the mug completely.
Top with chocolate shavings.
Source: Nellie Bellie
#BeeExtra with us and try these recipes! Let us know what you think!