My strongest childhood memory is actually about
Turkish coffee in my grandmother's house.
She was roasting her coffee at home.
I remembered green beans, then grinding with small coffee grinder.
Actually the smell, it's my most comforting smell in the world.
So, does it take a special expertise to make Turkish coffee?
Maybe not the expertise, but we learn it when we are quite young.
It starts with jezve, it's a small pot mostly copper,
and the small Turkish coffee or espresso cup.
We measure the water in it, that before in the jezve.
We add 1 teaspoon of coffee, then we also add the sugar
during cooking because we cannot mix the coffee after it's done.
We actually like to cook slowly to produce a small cream on top of it.
Then, we pour only the cream in the cup.
We return to jezve on the fire again,
and then let's produce another part of the cream.
Then, we for one more time. And then we serve it
with Turkish delight and a glass of water.
It's really important because we like to
clean our palate before we start to cook.
It's a recipe for mother to daughter, mostly.
There is a tradition actually for young couple when they want to marry.
The groom side goes to a stupor
ocean to the bride side
and this bride has to cook her best coffee in her life for that day.