istanbul street food | best traditional turkish coffee Mandabatmaz | turkey street food

Turkish coffee (Turkish: Türk kahvesi) is a method of preparing unfiltered coffee.Roasted and then finely ground coffee beans are simmered (not boiled) in a pot (cezve), optionally with sugar, and served in a cup where the grounds are allowed to settle. At present, it is found in the Eastern Europe, North Africa, the Caucasus, the Balkans, and Middle East.
Turkish Coffee is an Intangible Cultural Heritage of Turkey confirmed by UNESCO.
Turkish coffee is a method of preparation, not a kind of coffee. Therefore, there is no special type of bean. Beans for Turkish coffee are ground or pounded to the finest possible powder; finer than for any other way of preparation. The grinding is done either by pounding in a mortar (the original method) or using a burr mill. Most domestic coffee mills are unable to grind finely enough; traditional Turkish hand grinders are an exception.
As with any other sort of coffee, the best Turkish coffee is made from freshly roasted beans ground just before brewing. Turkish-ground coffee can be bought and stored as any other type, although it loses flavour with time.
While there are variations in detail, preparation of Turkish coffee consists of immersing the coffee grounds in water or milk[citation needed] which is usually hot, but not boiling, for long enough to dissolve the flavoursome compounds. While prolonged boiling of coffee gives it an unpleasant "cooked" or "burnt" taste, very brief boiling does not and shows without guesswork that it has reached the appropriate temperature.
The amount of cold water necessary can be measured in the number of demitasse cups desired (approximately 3 ounces or 90 ml) with between one and two heaped teaspoons of coffee being used per cup. The coffee and sugar are usually added to the water rather than being put into the pot first.
In Turkey, four degrees of sweetness are used. The Turkish terms and approximate amounts are as follows:
sade (plain; no sugar)
az şekerli (little sugar; half a level teaspoon of sugar)
orta şekerli (medium sugar; one level teaspoon)
çok şekerli (a lot of sugar; one and a half or two level teaspoons).
In the Arab World "sāda" (سادة plain; no sugar, meaning "black" in Arabic) or "murra" (مرة bitter; no sugar) is common.

[@numanemrekilic8917]

adam sıcak su direk cezveye koyarak yapıyor bende deniyecem bence iş sırlarından biri bu

[@mustafaakn8365]

Müşteriye çabuk yetiştirebilmek için yapıyor. Aslında 60 derece suyla başlaması lazım. O da 2 dakikada 95 dereceye gelir, bu da zaman kaybı.

[@tariheditcccc4]

Alakası yok adamın tekniği öyle ateşte çok beklemesin diyor zaten kendisi

[@nesarmom6204]

ask coffee trk❤️

[@givenfree7277]

I believe the water buffalo has sank….

[@raducaseti4013]

Did he used hot water from that tank?

[@Cr4z3d]

Radu Caseti ye

[@andersjan25]

The water supposed to be room temp, right?

[@talhaboz9719]

​@@andersjan25 normally yes but mr. cemil (that gentleman) always done it different. his coffee was always quite unique. I still am unable to find a place even close to his excellency. as you can see in the video 15 seconds with hot water and spoon then 15 second on the fire. he always stated that you must have a powerful fire and a cezve that absorbe the heat very quickly.

[@tongjoel2121]

oh mind! That's alot of sugar. But, still authentic I suppose.

[@ibrahimixe]

thanks to sugar coffe is being frothy.

[@frankjames594]

he uses hot water, but in other videos turkish coffe is made with cold water?

[@devrano48]

PHUNK The truth is, if the coffee boils in less time ( 2 minute ) gonna be more tasty. That's why he is getting hot water to make tr coffee

[@frankjames594]

so it's nothing wrong using hot water to make turkish coffe?

[@devrano48]

PHUNK yes but you sould use hot water which is so close to 60 degree...

[@devrano48]

The purpose is curtail the cooking time.

[@frankjames594]

ok, which brand of coffe is the best to make perfect coffe?