Coffee has five primary ways of being brewed. Each method has brewing variables – introduction of water, brewing temperature, and separating the brewed liquor from the coffee grounds. These five methods are called Turkish brewing, concentrate brewing, percolating, drip brewing, and French Press brewing.
“Turkish” or “Greek” Coffee
Turkish coffee or kahve is the traditional name is made in small containers directly on the flame with water and finely ground kahve comes to a boil. Often times it is brewed up with sugar already introduced. In some traditions they will pour off a little into each cup and then bring it to a second boil, pouring the rest off into each cup insuring an even distribution of grounds. In some regions they serve the kahve with added spice which is usually cardamom. The coffee is not filtered from the liquor which leaves a thick pungent and muddy brew. The mud settles to the bottom of the tiny demitasse cups the coffee is served in. In many countries they read the coffee mud after you have drank your coffee and tell you your future.
Concentrate Brewing
Concentrate brewing is very popular in Latin...
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