Turkish Coffee Touche

Well, where shall we begin? Marrakesh, perhaps. It's not exactly Instanbul, but it is mediterranean-ish. Anyway, maybe we should go with Instanbul. It' s where the world's first cafes began with cultured patrons sitting round verbalizing intellectual battles in mathematics, philosophy, and religion.


Coffeehouse culture is highly developed in the former Ottomon world especially since it was the first cafe society with the dominant style of coffee preparation as follows:

• Aromatic and roasted dark, Turkish coffee is ground as fine as clay, mixed in with water in a pot to boil with no filter and sweetened with sugar if so desired.

• It should stand for a few minutes after boiling until the grounds/silt settles. One then ever so gently sips from the top of the cup being careful not to get too much extra roughage near the last drops.

It's delicious, until the sludge near the bottom. I don't know what to make of it. If I were more aesthetically inclined the coffee would find extra life by being a nice face mask or sloughing creme.

Maps/Directions/Nitty Gritty Advice/How To:
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Turkish Coffee Nonprofit, so they say.