Brass Turkish Coffee Pot,MIRRA Cezve,Jezve,Penguin Ibrik,Heavy&Thick,H Quality

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Brass Turkish Coffee Pot,MIRRA Cezve,Jezve,Penguin Ibrik,Heavy&Thick,H Quality:
$33.00

BRONZE TURKISH COFFEE POT
CEZVE WITH (ATTACHED) LID
(IBRIK)silver color
Decoratedwith engravings.PENGUIN with HAT
Sizes:
17 cm total height x 7.5 cm opening diameter
12.5cm height x 11.5 cm bottom diameterInner : Healthy and Thick Tin PlatedBrass Holder
Heavy and Thick
Very Strong Material
HIGH QUALITY

Turkish Coffee... .Is the world\'s oldest coffee brewing method.
Consists of foam, coffee and grounds.
Remains on the palate longer than all other types of coffee thanks to its soft and velvety foam.
Remains hot for a long time thanks to its delicious foam, which keeps its form for several minutes after the coffee is poured.
Cools much more slowly than other varieties of coffee as it is served in thin cups, thus prolonging the drinking pleasure.
Has an unforgettable flavour thanks to its thick, syrupy consistency that stimulates the taste buds.
Is thicker, softer and more aromatic than other types of coffee.
Is easily discernible from other types of coffee due to its unique aroma and foam.
Is the only coffee that can be boiled.
Is the only coffee that can be used to predict the future. Cafedomancy: The use of coffee grounds to cast fortunes.
Is unique in that its grounds are left in the cup: the coffee is not filtered or strained because the grounds settle at the bottom of the cup.
Does not have to be sweetened after it has been poured as the sugar is added during preparation.
Drinking coffee is a unique pleasure for Turks.

A cup of Turkish coffee is endowed with a variety of important connotations for Turks: friendship, affection and sharing. This is best illustrated in the old saying: \"A single cup of coffee can create a friendship that lasts for 40 years\". Turkish coffee is such an intrinsic part of Turkish culture that it has given its name to the word for breakfast, \"kahvaltı\", which translates as \"before coffee\", and is derived from the words \"kahve\" (coffee) and \"altı\" (before). Serving a cup of Turkish Coffee is also a way of sealing a friendship. The preparation and care taken by a host in serving Turkish Coffee to his guests is an important aspect of hospitality. In Turkey, it is traditional for a prospective bride to serve coffee to her suitor and his family when they come to ask for her hand in marriage. Accepting a cup of coffee is a source of pride to the person who offers it. This is illustrated in the Turkish expressions \"his coffee can be drunk\" and \"I would drink a cup of your coffee\". Nothing compares to long, friendly conversation over a cup of frothy Turkish Coffee, followed by having your fortune told.
Preparation (with a cezve)

It only takes two minutes to prepare Turkish Coffee. Using the coffee cup as a measuring cup, pour one cup of drinking water in the cezve per cup of Turkish Coffee (the quality of the water affects the quality of the coffee).
Add two teaspoons of coffee (5 g) and two teaspoons of sugar (as desired) per cup.
Blend the coffee and sugar with a spoon over a low flame.
When the coffee boils over a second time, pour the remaining coffee into the coffee cups.
Allow the remaining coffee to brew a while longer before adding it to the cups.
It is customary to serve Turkish Coffee with a glass of water. The water prepares the mouth for the coffee\'s flavour.
When serving a large group, it is best to prepare semi-sweet Turkish Coffee.

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