Transcripts
1. INTRO: I love everything about coffee, and London truly offers a
great experience to it. Since moving to London, I've had the opportunity to try a wide variety of coffee
beans from around the world. This has given me
the chance to try freshly roasted
single origin coffees with espresso based
drinks and filta coffees. However, while
experiencing all this, my interest in Turkish
coffee began to grow. It's clearly like no other. While other coffees are
prepared and consumed quickly, Turkish coffee is meant
to be enjoyed slowly. It's rich and distinctive flavor invites you to take a moment and appreciate the experience. First, you sev, it's
enticing aroma, then you sip it slowly
without rushing. With each sip, you
can feel the depth of flavor and the care that
went into its preparation. Turkish coffee is
not just a drink. It's an experience as a whole. My name is Isa Copsus. I'm the founder of
a cup of coffee in London and an ambassador
for Turkish coffee. I'm originally from Istanbul, the birthplace of
Turkish coffee, and from where coffee spread
to Europe with its fashion. In my London workshop, I teach about Turkish coffee and its history and often share about it on my
Instagram account. During the course,
I'll guide you through the whole
process from talking about the coffee
beans and tools for Turkish coffee to the
breathing techniques. It's not rocket science at all. You'll learn how to brew traditional Turkish coffee and other variations
such as coquettish, cardamom, and tartar cave. I'll show you how to prepare a traditional
Turkish coffee time. Whether you're a
coffee enthusiast or just simply curious
about Turkish culture. This class is perfect for you. Get your coffee
and join me today for this fun and
comprehensive class.
2. HISTORY OF TURKISH COFFEE: Ethiopia is considered to be the birthplace of
the coffee plant. You must have heard the story of the Ethiopian goat harder
Calde and his goats. Although this story dates
back to the ninth century, it was published in a
book in the 17th century. Therefore, it is considered a legend rather
than a real story. Coffee beans were consumed as berries or flour in Ethiopia. However, drinking coffee
originated in Yemen, the neighboring country
across the red sea. The first authentic account
of the origin of coffee was written by Aljazir, in 15 87. Al jazir wrote that the Yemeni Muslim Sufis
boiled coffee cherries in Yemen around 14 50
and called it Kawa. They drank it to ward off sleep during their
night worship. Sufis were supertial people. They recited Siker in a meditative way to
get closer to God. However, they were not religious men and had
daytime jobs to do. This way, they interacted with other people and
offered them Kawa too. Sufi spread the word along with trade and pilgrimage
routes over time. Kapa became known in the
Holy City of Mecca by 1,500, and Cairo by 1510. Kai spread through the towns
along the spice Routes. The Spice routes, also known
as maritime Sea routes were the network of sea routes that linked to the Far
East with the West. The Republic of Venice dominated the Eastern
Spice strait in Europe to break the Vensan hold and the profit of the Ottoman
Empire on the Spice trait. European powers began building
up maritime capability. As a result, the
Portuguese embarked on a mission to discover an alternative sea
route around Africa. When the Explorer
Vasco Da Gama reached the Indian Ocean via the
Cape of Good Hope in 14 98, the non maritime
Spice routes ended. In the early 16th century, Portuguese merchants came
to Arabia and took over the red sea trade route
between Egypt and India. The Portuguese tried to
take control of Yemen. The Islamic Holy
cities of Mecca and Medina were under the rule
of the Mamlic Sultanate, and were very close to Yemen. The Ottoman Sultan Salem
I wanted to protect Mecca from the Portuguese
threat and also got control of
maritime spice routes. Therefore, he
conquered Cairo and the remaining Mamu glands
in Arabia in 15 17. In 15 38, the Ottoman
Empire conquered most of Yemen and developed an
extensive coffe trade at the coastal town of Moca, which became a coffee port
of international importance. Taxes and customs brought substantial revenue to
the Ottoman Treasury. Although coffee was known in the Ottoman Empire since 15 17, it was introduced
to Sultan Silman the Magnificent
in 15 43 as Cafe, and it became a favorite
drink in the Top ape palace. A group of servants were in
charge of the coffee service. The Chief coffee Maka, Kaibah was responsible for
serving the Sultan's coffee and protecting the
coffee equipment made of precious stones,
gold, and silver. Istanbul's first coffee
house opened in 15 54, and soon, Turkish coffee
spread throughout Europe with coffee houses
popping up in major cities. The Ottomans controlled
the coffee trade and exported coffee to Europe, along with the Ottoman style. Europeans were fascinated by the exotic culture of the Ottoman Empire
as political envoys, merchants, and scholars,
traveled through its lens, and documented
their experiences. The Venetians who had an important position
in the spice trade, started to carry
coffee to Venice in 15 70 and later opened the
first coffeehouse in Europe. The introduction of coffee
to Vienna resulted from the Ottoman's failure to besiege this city for the
second time in 16 83. While the Ottoman
Turks retreated, they left sacks
of coffee behind. The Polish translator Kolchiski, who served the Turkish
Army during the war, saved the coffee, which the Viennese believed
to be camel food. Kochiski added honey to the
coffee and sweetened it, then added three spoons of milk and invented the coffee
with milk in Vienna. White coffee spread to Europe from this first Turkish
coffee with milk. Coffee reached Paris in 16 43. However, the Turkish ambassador Sud Managa introduced Cave to King Louis 14th and other
nobles in Paris in 16 69. The French milk coffee Cada was advised as a medicine by
a French doctor in Paris. He prepared it by boiling
milk with extra fine ground, Turkish coffee and sugar. Ottoman style oriental clothing
attracted French nobles. The picture shows
Madame Pompadour, mistress of Louis 15, as a Sultana in Ottoman
costume on a divan. The black servant is
passing her Turkish coffee. By the 17th century, the only coffee beans
used were out of Yemen. However, Yemen would lose
its coffee monopoly when coffee Plantations
were established in Dutch and French
colonized countries. Even the Ottoman Empire L eta imported European
coffee beans due to the high
demand for coffee. Throughout the
history of coffee, there have been a
lot of inventions of new coffee tools and
brewing techniques. However, Turkish coffee has been consumed the same way for the past 500 years since the
Palace kitchen perfected it. It was accepted by Unesco that Turkish coffee and its tradition are intangible
cultural heritage. Traditional Turkish
coffee is drunk as black, hot, and without sugar. Coffee wins were medium to dark or dark roast
and finely ground. Adding amber, mask, or cardamum, to coffee was common
in the palace. Although Turkish coffee can be called bric coffee
in some countries, bric was not a coffee brewing
tool for the ottomans. It was used to store and
pour water and often offered to guests to wash their has and hands
before coffee service. Ottomans brewed coffee
with either a cave gum, a kind of coffee
pot, or a jazz wee. Later on, Jez became the
only tool for making coffee, which would allow
thicker foam and be better suited to
individual services. The small coffee cups, which initially were
without handles and used with
coasters called SRF were replaced by the
European invention of coffee cups with
handles and saucers. In Turkish culture, an elegant cup set is a
staple in every household. To entertain the guests at home, coffee preparation
and presentation were the center of the
hospitality rituals. The fragrant smoke from an instance burner
surrounded the coffee room, and the guests were offered rose water to
perfume their hands. Coffee was served with jams and scented water or sweet
beverages called Sherbet. All were designed to appeal to the senses and make the
encounter more enjoyable. Now it's time to drink a cafe
traditional Turkish coffee. Let's meet at the next lesson. O
3. TRADITIONAL TURKISH COFFEE: Today, I'm going to
show you how to brew a traditional Turkish
coffee. Let's begin. How would you like your coffee? Traditionally, Turkish coffee
was drunk without sugar, but the discovery of sugar
and bita coffee production worldwide changed it. In terms of categories, there are four ways to serve Turkish coffee depending
on the amount of sugar. Sade cafe, coffee without sugar. Asheckfe with little sugar, Ota cafe, medium sweet, and hechiic sweet coffee. To make Turkish coffee, you need extra fine
ground coffee. You can buy this online
or grind it at home. If you are new to
Turkish coffee, try ready ground coffee brands. This is how I buy it. These brands have been roasting and grinding coffee for decades, so they know what they're doing. Most brands use Arabica beans from the a minas
region of Brazil. The coffee beans are medium or medium dark roasted
and extra fine ground. Not all coffee beans can achieve the required
consistency and flavor and therefore may not deliver the desired authentic
Turkish coffee taste. Most of the coffee grinders do not have extra fine
ground options. Therefore, hand mills
can be used instead. The ideal coffee ratio is one to ten according to
Turkish standards. So for each 1 gram of coffee, use 10 milliliters of water. However, you can make the coffee that best
suits your taste, but still keep the
ratio 1-8, one to 12. For those who don't want to
bother with measurements, you can use two
heaps of a teaspoon of coffee for an
Esposi cup size. Tools you'll need.
Small coffee cups, coffee pots and wooden spoons. Small coffee cups are
called Finjan in Turkish. You can use small ceramic
cups or espresso cups, which are easily available
on the market or online. An ideal Turkish
coffee cup should have a volume 60-100 milliliters. However, due to
the recent change in coffee drinking habits, this volume is
sometimes increased up to 150 milliliter cups. They aren't traditional,
but becoming more common. You will also need a coffee
pot to brew the coffee. You can brew coffee in
a glass, porcelain, galvanized coffee pot
or even in a pan, but the coppa one called
Jazwre works best. These pots should be thin
or silver plated inside. Thanks to their
narrowed mu design, foam quality results better. Coffee in a pan
will cook late and the chance of getting a
thick foam will be very low. Make sure the coffee pot is at least 10% larger than
the cup you will use. After you have put all
the ingredients in it, you should be able to stir the coffee without spilling it. As the coffee cooks,
it will rise a little, so you will need to
leave some space at the top of the pot to
prevent it from overflowing. The pots should not
be too big either. Ideally, a max
volume of two cups. Anything more than this is not practical for splitting
the coffee equally. Let's talk about
the wooden spoons. It's good to have them
in various sizes and shapes to complete the concept
and the functionality. Although I use a scale for other espresso based fila and
drip coffee preparations, I prefer using a wooden measuring spoon for
Turkish coffee. Another point is to use a wooden spoon to mix
the coffee in the pot. The inner coating can
be scratched over time due to hard metal
or ceramic spoons. The wooden spoon protects it. If you are not going
to use a scale, I'll give you an idea of the size of the
spoons you can use. I use this wooden
measuring spoon and it measures around
7 grams of coffee. A tablespoon holds
six to 7 grams. Two full heaps of coffee with a standard teaspoon
measures around 6 grams. You can adjust these values
according to your cup size. Brewing Turkish coffee. You will need extra
fine ground coffee, room temperature water, and
for sweet options, sugar. Put the water in the coffee
pot first, then the coffee. If sugar is to be added,
it should be now. Close the lid of your coffee box after use to keep it
fresh for longer. Stir the mixture slowly until the coffee grounds are
completely soaked. We will cook the coffee
over medium heat. You can think of
cooking it at level six or seven on a
nine level stove. Because the coffee pot
has a narrow neck, the coffee can
suddenly overflow. The ideal time to
remove the coffee pot from the stove is before
the coffee boils, but also when it rises slightly. Next, you switch off the heat and pour the
coffee into the cup. Don't pour the coffee straight into the
center of the cup, but at a certain
speed along the side. Not too slow, not too fast. As you pour, watch
the coffee form. If you pour too fast,
it may disappear. Turkish coffee is
meant to be drunk hot. However, you should wait
three to 5 minutes to avoid burning your lips and to give the coffee grounds time
to sink to the bottom. Drink the coffee in small
sips without rushing. The coffee grounds should
not come to your mouth. When the coffee is finished, the grands sink to the bottom of the cup and will look
like melted chocolate. This part is not to drink. To prepare coffee
for two people, use a two cup measure in
a suitable coffee pot. The most critical
point is splitting both the coffee and
the form equally. Therefore, when the
coffee is ready to pour, it can be divided into two or three cups to
share the form evenly. It takes a little
more experience to make coffee for
two people at once, but with time, you
will manage it. If you want your
coffee to last longer, you can make a double coffee. It's not the traditional way, but like anything else, Turkish coffee can be
adapted over time. What matters is that
you enjoy your coffee? Brew the coffee for two cups
and pour it into the cup. It's as simple as that. If you have brewed
the coffee well, the fam will be more intense
than a single cup brew. However, avoid using
a white mouth tea cup to maintain the
thickness of the foam. Making Turkish coffee is a fun and rewarding ritual
requiring a little patience. It tends to boil overflow which spoil the taste
and a delicate foam. But with a little practice, you will make
Turkish coffee with a foam tap like a
pro in no time. Enjoy the whole process of brewing and drinking
Turkish coffee. When you serve coffee, remember to say Afiya
tsun, which means enjoy
4. TATAR COFFEE: A. Today, we'll learn how to make Tatar
caves. Let's begin. Tatar Caves is a Turkish fee
with a clotted cream tap. Clothed cream is called
Kama in Turkish. Das Coffee is also
called Kama Cave. The fee originated in
the Crimean Peninsula on the northern coasts
of the Black Sea in Eastern Europe,
today, in Ukraine. Tatar Turks who lived
in the region met Turkish fe during
the Ottoman reign in the mid 16th century. After the appearance of
Turkish Coffee in the region, fee became a symbol
of hospitality, a hallmark of domestic comfort, and national and family
traditions for Tatar Turks. Turkish coffee is traditionally not consumed before breakfast. For this reason,
breakfast avalte in Turkish literally
means before coffee. However, Tatar turks
added clothed cream to their coffee to sort coffee
and breakfast together. Now it is a custom to drink Turkish coffee
with cloated cream before breakfast or a meal, to gain vitality and maintain strength
throughout the day. In addition to
providing a feeling of fullness and reducing the expectation of
food consumption. The creamy texture
of coffee also makes it delicious
and satisfying. The word Kamak means the layer formed on top
of the boiling milk. The first written
record of Kamak is in the first dictionary
of Turkic languages, Divan Lugardl Turk, by Mahmud Al Kashkar in
the 11th century. How to make Taarka? Make a traditional
Turkish coffee. Pour it into the coffee cup. L eave it for 3 minutes before
topping the cloated cream. The preparation is
completed by placing two teaspoons of cloated cream
on top of Turkish coffee. Hot coffee melts, the cream and the drink requires a
soft and creamy taste. I recommend that you do not use sugar during the preparation. Because the sweetness
of the cream will break the bitterness of
the coffee to some extent, adding sugar may
make the coffee too sweet and the aroma
values may not be felt. Serve the coffee with a teaspoon so the creamy tup can
be drunk with it. This is the best
part of the coffee. The rest of the
coffee will still be delicious to drink and enjoy. Aft Tolson. See you next lesson.
5. MASTIC COFFEE: Today, I'll show you how to make mastic coffee. Let's begin. Mastic is erasin
from the mastic tree traditionally produced on
the Greek island of aos. In Turkish, Kays is called, translating to island of Gam. Mastic trees existed since
the middle ages in ios. Mastic gum once wed
its weight in gold. Therefore, the island was attractive during
the middle ages. The Byzantine Empire and the Genoese ruled the
island respectively. Under the Byzantine Empire, domestic trade became
the Emperor's monopoly. It is said that
Christopher Columbus was originally born on
the island of Kayos, and later settled in Genoa, since he knew how
much domestic gum of that island could be revived, he set out on his expedition to look for other places
where gum could grow. M Mastic had an
important place in the medicine and pharmaceutical
industry at first. Greek physician and
philosopher, Hippocrates, prescribed mastic to
calm and upset stomach, while the Roman physician
Galan thought it was good for bronchitis
and improving the blood. Persian physician and laws
of Rabena stated that mastic can be used as a regulator of the
digestive system, providing regular
functioning of the stomach and liver and affecting
brain development. In 15 66, the Ottoman Empire seized the island during the reign of Suman
the magnificent. It was an Ottoman
province until 1913. Mastic has been used in
Turkish kitchens since then, from milky desserts to ice
cream and Turkish delights. Grind domestic gums
with mortar and pass. You can mix 3 grams ground
mastic gum per 100 grams, ground coffee and store
it in a container. Put the water in the coffee
pot. Add the coffee. Add the ground mastic gums, add sugar or honey, if desired. Stay the mixture slowly until the coffee grounds are
completely solved. Cook the coffee
over medium heat. When the coffee into
the cup at once. Pay three to 5 minutes
before drinking. The aroma of Turkish coffee and the refreshing effect of
mastic gum is just amazing. Alfie Tolson, see
your next lesson.
6. ROSE COFFEE: Today, I'll show you how
to make you look cave. Table flowers were included
in the rich ottoman cuisine, where the highest quality and most valuable
ingredients were used, and the recipes were developed to make them
the most delicious. While some of the flowers bought for the
palace were sent to the Sultan and the
important people of official and
special occasions, the other parts were
used for making gems and drinks called
Sherbet in the kitchens. Rose water and orange
blossom water were used as natural additives to
add flavor and aroma. Rose water has an
important place in the treats made to guests. It used to be stored
in containers called lab Dan and was made of copa, silva, gold, ceramic, or glass. They were part of the
traditional Turkish coffee cemony used as colon, and usually went along
with an incense burner, in a tray as a ritual starter. There are two methods
of making rose water. The first method is to steep
rose petals in hot water. In the second method, rose petals are subjected
to distillation. This method requires technical knowledge
and special equipment, but can last longer. I'll use ready
distilled rose water for my roast coffee recipe. Proving ros coffee. Put the water in the
coffee pot first, then the coffee and rose water. If sugar or honey is to be
added, it should be now. Steel the mixture slowly until the coffee grounds are
completely soaked. Cook the coffee
over medium heat. Once ready, the coffee
into the cup at once. Serve coffee with Turkish
delight and a glass of water with rose petals to
enhance the rose flavor. Wait three to 5 minutes
before drinking. Alfie Dawson, see
you next lesson.
7. CARDAMOM COFFEE: Today, I'll show you how to make cardamu coffee. Let's begin. Cardamum has been cultivated
for over 4,000 years. It is known as the
Queen of spices and originates from the
Cardamum Hills in India. Thanks to the spice trade from India through Arab countries, cardamum made its way to Istanbul and became a
beloved ingredient. In India, it has been used
as a flavor with black tea, known as Cardaum tea
since ancient times. Arabs use cardaum as a digestive and Mt freshener and addit it to
coffee to thirst. Wi kings discovered it while
traveling in Istanbul around 1,000 years ago and
introduced it to Scandinavia, where it still remains popular. During political visits,
cardamu was often presented as a gift from
one king to another. It was one of the most
popular flavorings for Turkish coffee served to
Sultans in the palace. The ancient Greeks thought
highly of cardium. Like Hippocrates, skids wrote about its
theopatic properties, identifying it as a
digestive aid in his book, the Materia Medica,
2000 years ago. The Romans use cardamum to combat stomach aches
after their feasts. Abina wrote in her book that cardamum is a
powerful antioxidant and balances the sugar imbalance experienced by the blood
pressure patients. French traveller Thebano, who visited in 16 55 for nine
months, wrote the following. Turks believe that coffee is good for all kinds of diseases. Some people at close
or a few cardamoms, some at some sugar. Grind the cardaum seeds in a mortar and pestle
or a spice grinder. Put the water in the coffee
pot first. Add the coffee. Add the ground cardamum, add sugar or honey if desired. Stir the mixture slowly until the coffee grounds are
completely soaked. Cook the coffee
over medium heat. When ready, pour the coffee
into the cup at once. Wait three to 5 minutes
before drinking. Avia Tolson. See
you next lesson.
8. COQUETTISH COFFEE: Today, I'll show you how to make cokettis coffee. Let's begin. The cookttish coffee
is served with roasted and crushed
almonds originally. However, I'll use
haz nuts instead. Roasted hazel nuts in
a pen until they get a golden color and crush them
with a mortar and pestle. Grids and cinnamon in a sp
or with mortar and pestle. Kochis Coffee is
originally from Manisa, where Ottoman princes
called She Sadez, were trained in military, political, and
administrative affairs. Before it became famous
among ordinary people, Kokatis Coffee was specially
prepared for Che Sadez. In Turkey, coffee remains an integral part of the culture. Before getting married,
the groom's parents must visit the potential
bride's family and receive their blessing. At this meeting, the bride prepares Turkish coffee
for all the guests. The name of the
coffee translates into the concept of
flirting and being i, which is about how
potential brides once used it to signify whether
they liked their sueter. If the coffee is coquettish
rather than traditional, the father of the bride
who saw the coffee would realize that his
daughter consented. Put the water in the coffee
pot. Add the coffee. Add sugar or honey if desired. Stir the mixture slowly until the coffee grounds are
completely soaked. Cook the coffee
over medium heat. When ready, pour the coffee
into the cup at once. Top the coffee with ground
hazel nuts, and spice migs. Wait three to 5 minutes
before drinking. Serve the coffee with
a teaspoon. Afton
9. LAST WORDS: You have learned how to
brew six types of coffee, including traditional
Turkish coffee. I'd love for you to take Turkish coffee into
your daily rituals. For an ideal Turkish
coffee time, choose the right
time of the day when you can spare some
time for yourself. Serve the coffee with
a glass of water and some small sweet treats on the sides such as
Turkish delights, chocolates, dates, dried
fruits, biscuits, and lava. Now, it's your turn. I encourage you to prepare a Turkish coffee time with one of the Turkish
coffees you have learned, photograph it, and share it in the project
gallery section. I'm looking forward
to seeing them all. Before I leave, if you enjoyed
my class and the contents, it would mean so much to me
if you could leave a review and follow me on Skillshare
and my Instagram account, a couple of Coffee London. It will help me to
grow my account and reach the right audience. All right, I'm glad
you were here. Thank you for watching.
Take care and enjoy. Bye.
Ayse
