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CoffeeExamples of International Specialty Coffees Turkish Coffee is made in a manner that has a very long tradition in the Middle East. A long handled pot known as the ibrik is used. It is often made of brass and shaped to be wider at the bottom and with a narrow neck at the top, together with a pourer spout. Ibriks come in different sizes, and for these directions we will assume an 8-ounce size. To make a typically hot, strong and sweet Turkish Coffee, first sugar is placed in the ibrik. Three heaped teaspoons is about right, but vary to your taste. Water is then added up to the neck. Add finely ground coffee in a heap on top of the water, but do not stir it in. Use sufficient grounds to make a strong coffee, about 3 heaped teaspoons for the 8-ounce size. There must be enough for the coffee to form a seal on top of the water. The pot is placed on a low heat (traditionally in hot sand in the desert) until the coffee is absorbed and begins to foam. You should avoid boiling the coffee. Remove from the heat and stir. This process is repeated, removing and stirring when a thick froth develops on top of the coffee. The third time don’t stir in the froth. Add a teaspoon of cold water to help settle the grounds, and then pour the coffee into small serving cups. Traditionally each cup should receive some of the froth to symbolize good fortune, if necessary by spooning it out. There will be some grounds in the cups, but most should settle in the bottom of the ibrik. The Viennese traditionally liked their coffee served with plenty of rich cream. In today’s more health conscious world their style of coffee is perhaps best reserved as an occasional delicious treat. To make a Viennese coffee start by gently melting an ounce or 25 grams of plain chocolate in a saucepan, then stirring into it a tablespoon of cream. Add just over half a cup or 150 ml of hot strong coffee a little at a time, beating the mixture to make it frothy. Transfer the mixture to a warmed cup. Add a large spoonful of sweetened whipped cream on top to fill up the cup. Sprinkle cinnamon and cocoa or drinking chocolate over the whipped cream. The Viennese gave this coffee the evocative name “Schlagobers”, for its whipped cream. The Irish found a pleasant balance of flavors between coffee and their Irish whiskey, to make an Irish Coffee. This international after dinner favorite became so popular that restaurants often have a special tall narrow cup with a handle, often made in glass, to serve their Irish Coffees. To make an Irish Coffee, use a warmed Irish Coffee cup and add 2 tablespoons of Irish whiskey and a teaspoon of brown sugar. Pour in about two thirds of a cup or 175 ml of hot strong coffee and stir. Top the coffee with a cool layer of lightly whipped cream, by adding it slowly over the back of a spoon. Coffee is also often used in cold drinks. An example from Georgia in the USA is the Southern Belle. To serve two, combine the following ingredients in a blender: a cup of cold black coffee, 4 tablespoons of Southern Comfort, 4 tablespoons of apricot brandy and a quarter of a cup of heavy cream. Pour the mixture into serving glasses, and top them with slices of apricot. It makes a pleasant alternative to a hot coffee when relaxing on a hot summer’s day in the South. |
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