BEST BRAND and LOWEST PRICES ON EBAY

AUTHENTIC HASeeB

Since 1946 ~ NUMBER ONE MARKET BRAND

100% PURE AUTHENTIC TURKISH COFFEE

LARGE SIZE

VIP MASTIC: Luxury Super Extra Cardamom With Mastic [04/2023]

Fresh Ground Roasted Top Arabica Coffee Beans

500 grams = 17.64 ounces ~ Vacuum-packed for freshness

Produced according to the quality standards & specifications that comply with the European quality standards and specifications

NON-GMO ~ No Artificial Flavors ~ No Artificial Colors ~ No Preservatives

DELICIOUS ~ FRAGRANT ~ DELIGHT!

Did You Know? (Excerpted from Wikipedia):

Turkish coffee is a method of preparing coffee.  Roasted and then finely ground coffee beansare boiled in a pot (cezve), usually with sugar, and served in a cup where the grounds are allowed to settle. This method was adopted by  Ottomans from the Arab world in 16-17th centuries.  At present, it is  found in the Middle East, North Africa, the Caucasus, the Balkans, Bali, and Eastern Europe.  Turkish Coffee is an Intangible Cultural Heritage of Turks confirmed by UNESCO.

In Ukraine, Leopolis is well known for its coffee culture, and  authentic Leopolis-style coffee is prepared in the Turkish manner using a Cezve, sugar, cinnamon, cloves and cardamom.

Turkish coffee is normally prepared using a narrow-topped small boiling pot called a cezve(basically a tiny ewer), a teaspoon and a heating apparatus.  The ingredients are very finely ground coffee, sometimes cardamom, cold water and (if desired) sugar.  It is served in a demitasse.  

The Art of Turkish Coffee Preparation

While there are variations in detail, preparation of Turkish coffee consists of immersing the coffee grounds in water which is usually hot,  but not boiling, for long enough to dissolve the flavorful compounds.   

The amount of cold water necessary can be measured in the number of  demitasse cups desired (approximately 3 ounces or 90 ml) with between one and two heaped teaspoons of coffee being used per cup. The coffee  and sugar are usually added to the water rather than being put into the  pot first.

The coffee and the desired amount of sugar are stirred until all coffee sinks and the sugar is dissolved. Following this, the spoon is removed and the pot is put on moderate heat; if too high, the coffee comes to the boil too quickly, without time to extract the flavor.  No  stirring is done beyond this point, as it would dissolve the foam.While prolonged boiling of coffee gives it an unpleasant "cooked" or  "burnt" taste, very brief boiling does not and shows without guesswork that it has reached the appropriate temperature.

Just as the coffee comes to the boil, the pot is removed from the  heat.  It is usually kept off the heat for a short time, then brought to  boil a second and a third time, then the coffee is poured into the cups.Getting the thickest possible layer of foam is considered the peak of the coffeemaker's art.  One way to maximize this is to pour slowly and  try to lift the pot higher and higher as the pouring continues.   Regardless of these techniques, getting the same amount of foam into all cups is hard to achieve, and the cup with the most foam is considered the best of the lot.

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