Oriental coffee: features and subtleties of preparation of the drink

It often happens that a mass phenomenon is improved to become much better and more popular, but the original classic version still remains in fashion. One of the most striking examples of this situation is the use of coffee. Although today Italian drinks and various additives are very popular: from milk to chocolate, not a single gourmet will refuse this oriental coffee.At the same time, with every modern trend, not every modern person understands what a similar drink is.

One of the most famous legends says that they first noticed the invigorating effect of coffee over a thousand years ago on the territory of modern Ethiopia, but there is no documentary evidence of this fact. From the point of view of science, the origin of coffee as a raw material for a drink remains hazy, and documented sources, dating back to much later times, lead to modern Yemen, already inhabited by Arabs at that time.

From there, this drink quickly spread to other lands inhabited by Arabs, and came to Europe, if we talk about it as a mass phenomenon, through the Ottoman Empire, where Turks were the predominant ethnic group, which is why many consider Turkish coffee to be the most traditional. At the same time, the Oriental is the birthplace of coffee in a relatively modern form, and if the Turkish version could adopt some European features due to its geographical proximity to Europe, the Arabic version is absolutely traditional. To understand how much one can differ from another, it is worth considering a simple example.

For most people, the axiom is the fact that coffee beans are thoroughly roasted before grinding, however, famous among gourmands, but little-known among ordinary people, white Yemeni coffee is roasted either very little, or simply dried out, because of what the drink doesn’t even has a characteristic color. At the same time, this variety is rightly considered one of the most traditional.

Coffee-lovers who are knowledgeable about the topic will not discover that it is customary to drink an invigorating drink in every “coffee-like” country in a special way, as the local tradition says. The Arabic version also has its own features that you should know. It is obvious that the classic Arabic coffee is not prepared on the coffee machine - only by hand. Modern technologies do not allow improving this procedure, because in the East it is customary to grind grains literally to the state of dust, which will become a real problem for the device.

Many connoisseurs of coffee drinks like the so-called monogrades, consisting only of robusta or exclusively of arabica, and one particular brand, but Arabic coffee just presupposes a mixture of these two types.

Robusta has a high content of caffeine and increased strength, while Arabica is softer, this is where the peculiarity lies. Roasting is also somewhat different - it is assumed that in the process the water vapor will actively act on the grain, so that the grains are obtained not brown, but rather light yellow. Preparing a drink in Arabic almost necessarily involves the use of various Oriental spices - primarily cardamom.

The East is known for its careful attitude to tradition, so there and now you can try coffee in its old version. However, it can be prepared at home, if the house has a Turk. If it is not there, the real Arabic drink will not work, since they prepare it exclusively in this vessel, also called cezve. Ideally, of course, the dzhezvu should be heated on hot sand. Since in modern conditions this is problematic, therefore, they are often treated simply by weak fire.

If you start from classical proportions and ingredients, then to prepare a serving per person you will need about 10 grams of ground coffee beans (mixed varieties - robusta and arabica) and 105 ml of water, and sugar and spices are added to taste. The cooking process includes the following steps:

• for a start, syrup is prepared from sugar and coffee; for this, both ingredients are placed in a cezvea and brought to a boil;
• after that, coffee is poured into the syrup, which is why the mixture stops boiling for a while;
• from this moment the preparing drink needs to be actively stirred;
• as soon as a characteristic “cap” is formed on it, the vessel is removed from the fire, preventing its contents from boiling;
• similar operations are repeated several times until a very stable and thick coffee creamer is formed;
• The last foam should be carefully removed on a saucer, after which the drink is poured into cups, and the foam is laid out for each portion separately.

If done correctly, the resulting drink will be either devoid of bitter taste at all, or it will be present in the form of a slight note. The finished version can be quite strong. If you want to drink a less concentrated drink, before falling asleep coffee in a cezve with a boiling syrup, first pour in some water. This Arabic coffee is consumed exclusively hot.

Separately, it should be said about the amount of cardamom that is added to the cup. There are no specific recommendations on its quantity, therefore everyone is free to add it as much as he wishes. In the European tradition, its share usually does not exceed 10%, although in the East it is likely that an even more spicy drink will be served. Considerable use of such seasoning should help the correct functioning of the cardiovascular system and purify the blood.

The result will also be an even more powerful charge of cheerfulness and increased interest in the opposite sex.

The most frequent spicy addition to cardamom is cinnamon, which is added to coffee after it is poured into cups. It is permissible to use spicery in the form of a hammer, as well as a whole stick. It turns out not only tasty, but also useful - this spice reduces the amount of sugar in the blood, so it is shown directly for diabetics. Alternatively, you can also use cloves or star anise to give the coffee an unusual aroma.

Small spices, as a rule, are not added to the finished coffee, but to a mixture of ground coffee beans, otherwise following the above described cooking process. Coffee with spices is often added to the aroma and even a teaspoon of brandy, although this ingredient can hardly be called a classic, given the fact that in the East, the use of alcohol in any form is completely discouraged.

Enjoy the success and recipes with the addition of various spicy nuts. So, nutmeg is a good addition to cardamom, but you need to accurately calculate its quantity, otherwise the drink will come out too spicy. Such an addition will allow you to prepare a tonic drink that will help you to collect your thoughts.

There is an option with almonds, but it is somewhat more complicated. You need to chop the nuts separately in a blender and mix with milk, then throw cardamom and sugar into the resulting mixture, and only then it will be mixed with ready-made coffee. Coffee with chocolate can hardly be called a classic recipe, but still, even in the East, this kind of drink is very popular.

Since the use of coffee in the East is a whole tradition, it is strictly regulated not only the method of preparation, but also the method of use. For example, if the host offers coffee and the guest refuses, with such a decision you can seriously hurt the hospitable person.Traditionally, the drink is served three times, but to ask for a fourth cup, again, it is considered impolite. Any treat in the East is first offered to the elder, and coffee is no exception.

Traditionally, coffee is served in small portions, which are poured into cups of porcelain or ceramics. These materials allow you not to get burned with a hot drink and will definitely not add any new notes to its taste and aroma, while disposable paper or plastic dishes for classic Arabic coffee are completely out of place.

Sugar does not belong to the most traditional ingredients of an oriental drink; therefore, no special requirements are made for it - the usual refined sugar will do. If sugar is not included in the composition of the drink, or guests like a sweeter drink, the welcoming oriental host will surely serve traditional sweets as well. Coffee provokes thirst very much, so it is appropriate to serve him a glass of cold water.

Despite the small size of the coffee portion, the rush to use it is completely out of place - they drink the drink in small sips, stretching the pleasure to the maximum.

To learn how to make coffee in an oriental way, see the next video.