I always get a blend of Arabica beans - half roasted Italian style and half
French style. The stores around me do not carry the original roast. Yet, they
will grind it for me Turkish grind of course which the finest grind. I usually
put some water to boil, measure a large cup of it into a small coffee pot with a
long handle, add a heaping teaspoon of coffee and one of sugar. It takes 30
seconds to come to a boil again. I remove the pot for a few seconds, place it on
the flame again, bring to a boil and repeat for a third time. It makes two
little cups of coffee. After I pour it, it needs to sit for at least 30 seconds
for the coffee ground to settle. Sometimes, when I have guests, I pour it into a
French coffee press before serving with milk or half and half.
The little shot glasses in the photo are awaiting for some kind of anise
flavored drink like: Anisette, Arak, Ouzo or Raki.
Șerefe!
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