I am a coffee lover. Pretty much any form or type. I typically don't drink it very sweet and really like coffee for coffee taste. This entry is on how the coffee used to be (and I believe still is) made in former Yugoslavia. I heard of variety of "new" names (Serbian, Bosnian, Domestic, ...) it all kind of comes down to a same thing. I have friends from Macedonia, Greece, Kosovo and they all made it and served it the same way (talk about the differences).
Tools
- Coffee pot
- Teaspoon
- Coffee mill/grinder
- Cup ans saucer
- Water
- Coffee beans (I tried all kind of brands, ended up liking cheap Kroger called "Spotlight" the best)
- Little sugar
- Put the beans into the grinder. You can also used the electric coffee grinder. The deal is that for Turkish coffee you need very fine ground, almost like dust.
- You can put little bit of sugar into the water. Wait for water to boil.
- Once you have the boiling water, remove some into the cup. Put around one teaspoon of ground coffee per cup into the coffee pot.
- Mix well and put back on the range to get it "rise" (observe the video). Be careful cause this is the part when it usually gets all over the place.
- You can repeat the "rise" cycle 2-3 times. Be careful, every next time the coffee will rise much faster.
- When done add the spare water back into the pot.
- Traditionally (for former Yugoslavia) served in small cups with saucers. Sugar cubes served on the saucers for sweetening the coffee or dipping into the coffee (yummy).
My friend from USA usually have an issue with coffee being put directly into the boiling water (no filter involved). The fact that coffee is fine ground and after some times it all settles at the bottom of the cup resolves all the issues. This coffee has that "real" and rich taste and you drink it slowly in small sips. It is in a way similar to espresso (by taste, not preparation).
We enjoy it on a regular basic here in America.
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