Cyprus-Forum.com

[zan]

Get your small coffee pot (for one cup).

Fill up to the neck with cold water..

Add one heap of Ground Cypriot coffee and stir

Add sugar to taste.

Bring to the boil gently, stirring occasionally.

You will see the froth rising from the sides and moving towards the centre. Remove pot from the heat source. You can repeat this three times (but NO MORE)

Never boil the coffee.

Now gently pour into small coffee cup and serve with a glass of water.

Sahha/Afiyetler olsun.

My uncle sells coffee for a living and I was surprised at the FURNACE he cooks his coffee on. Done in seconds???? Tastes delicious!!

You should ask your uncle to make a coffee at speed and one where you start from cold water and bring to the boil gently. You will notice the difference.

I wasn't dissing the slow version Deniz....Thats why I put all the question marks. It amazed me that it could be made that quick and still taste nice.

I was not dissing it either, but there is a difference. Just like cooking. But hen your taste budws may not be as sensitive/selective/differentiating as mine

It would be interesting to find out the perfect recipe for cooking coffee....My Nespresso machine just runs hot water over the coffee at pressure like all espresso. That too is a nice coffee.....sweeter.

There is no perfect way for coffee. It is a matter of taste.

I bet there is a scientific definitive...

[zan]

OK, try this. Put the sugar in the water and heat the water up to semi caramelise the suger, then put in the coffee, a quick stir and bring to the boil and pour in the cup. This is my favourite way of making coffee. Also another way to experiment is the mixture of different levels of toasted coffee (black mixed with the brown) to get the taste that you like.

From the program QI, I found out that the most expensive coffee, at around £50 a cup from Indonesia. (http://most-expensive.net/coffee-in-world). The reason explained in the article was not the one given on QI though. Apparently the cat like animal that the coffee bean passes through, eats only the perfectly ripe fruit and only digests the outer layer. Too ripe or not ripe enough and it will not eat it. The perfect selection process. A few hours later you have a hand full of coffee with each bean exactly the same taste. Wash your hands afterwards though

[denizaksulu]

Get your small coffee pot (for one cup).

Fill up to the neck with cold water..

Add one heap of Ground Cypriot coffee and stir

Add sugar to taste.

Bring to the boil gently, stirring occasionally.

You will see the froth rising from the sides and moving towards the centre. Remove pot from the heat source. You can repeat this three times (but NO MORE)

Never boil the coffee.

Now gently pour into small coffee cup and serve with a glass of water.

Sahha/Afiyetler olsun.

My uncle sells coffee for a living and I was surprised at the FURNACE he cooks his coffee on. Done in seconds???? Tastes delicious!!

You should ask your uncle to make a coffee at speed and one where you start from cold water and bring to the boil gently. You will notice the difference.

I wasn't dissing the slow version Deniz....Thats why I put all the question marks. It amazed me that it could be made that quick and still taste nice.

I was not dissing it either, but there is a difference. Just like cooking. But hen your taste budws may not be as sensitive/selective/differentiating as mine

It would be interesting to find out the perfect recipe for cooking coffee....My Nespresso machine just runs hot water over the coffee at pressure like all espresso. That too is a nice coffee.....sweeter.

There is no perfect way for coffee. It is a matter of taste.

I bet there is a scientific definitive...

Yes indeed. No two sets of taste buds taste the same thing the same. Its in your genes. Ask the Oracle.

[kafenes]

OK, try this. Put the sugar in the water and heat the water up to semi caramelise the suger, then put in the coffee, a quick stir and bring to the boil and pour in the cup. This is my favourite way of making coffee. Also another way to experiment is the mixture of different levels of toasted coffee (black mixed with the brown) to get the taste that you like.

From the program QI, I found out that the most expensive coffee, at around £50 a cup from Indonesia. (http://most-expensive.net/coffee-in-world). The reason explained in the article was not the one given on QI though. Apparently the cat like animal that the coffee bean passes through, eats only the perfectly ripe fruit and only digests the outer layer. Too ripe or not ripe enough and it will not eat it. The perfect selection process. A few hours later you have a hand full of coffee with each bean exactly the same taste. Wash your hands afterwards though

[zan]

There seems to be even more to it than just the Genes Deniz......I know this is way OT but did anyone see the Horizon program on "The self" Consciousness, the other night.......One of the best programs I have seen in a long time. Helped me see why I loathed Allen Shearer for so long......He has done nothing to me and I always get a nasty feeling just looking at him....Have to go to work now but would love to hear from people who watched it......Even Agent O

[Kangarooster]

The "sand" oven is called "Foujakki" in cypriot and there is a special pot you use to make the coffee called "Djisve" in cypriot again, no idea how they are spelled in English The difference between a jisve and a briki is that a jisve has a bigger bottom, and the opening on top is of much smaller diameter and the handle is longer than a normal briki. Try making a coffee on a foujakki with a normal brikki, your hands will burn from all the heat coming out of the sand

[denizaksulu]

The "sand" oven is called "Foujakki" in cypriot and there is a special pot you use to make the coffee called "Djisve" in cypriot again, no idea how they are spelled in English The difference between a jisve and a briki is that a jisve has a bigger bottom, and the opening on top is of much smaller diameter and the handle is longer than a normal briki. Try making a coffee on a foujakki with a normal brikki, your hands will burn from all the heat coming out of the sand

foujakki is the heavily Greek accented Ocaki/odjacki/ocak.

cezve = djezve is your Djisve.


Both from Turkish I think. I will check it out.

[Kangarooster]

It probably IS turkish and yes ocak + cezve is most probably the origins of the words, like many other cypriot words that older people just picked up from other turkish people saying them and just incorporated them in the cypriot dialect

[denizaksulu]

It probably IS turkish and yes ocak + cezve is most probably the origins of the words, like many other cypriot words that older people just picked up from other turkish people saying them and just incorporated them in the cypriot dialect

I beg you not to tell Oracle.

[Kangarooster]

Why? I mean it's widely accepted that the Cypriot dialect borrowed words and expressions from many different other languages and of course there is Turkish words in our dialect since we have some history with the Turkish The base of our language is heavily rooted in Ancient Greek but it's not purely a Greek dialect!