Kaffeebohnen werden auf Küchenwaage abgewogen Kaffeebohnen werden auf Küchenwaage abgewogen

TURKISH MOCHA - ORIENTAL SPECIALITY FOR SWEET COFFEE LOVERS

PREPARATION STEP BY STEP

Turkish mocha is prepared with coffee traditionally ground to a fine powder in brass mills. The coffee powder is poured out with this method of preparation. It settles and later remains as coffee grounds on the bottom of the cup. The finished mocha is usually very strong if you drink it sweetened in the typical Turkish way. Proceed as follows when preparing a mocha with the cevze, also called ibrik:


YOU NEED THESE ACCESSORIES


Soy Coffeeware
Cezve C3
Espresso Mocha Pots
€105.00
Soy Coffeeware
Cezve Trichter
Espresso Mocha Pots
€30.00
Soy Coffeeware
Cezve Linkshänder C4
Espresso Mocha Pots
€130.00
Soy Coffeeware
Cezve Ständer 12cm
Espresso Mocha Pots
€90.00
Rekrow
Rekrow Syphon Brenner
Espresso Mocha Pots
€59.90
Soy Coffeeware
Cezve Ständer 24cm
Espresso Mocha Pots
€160.00
Soy Coffeeware
Cezve C1
Espresso Mocha Pots
€80.00

INSTRUCTION: CEZVE PREPARATION

Add about 50 ml of water per cup to the cezve.
Heat the water briefly and remove the pot from the stove. Meanwhile, you can freshly grind the coffee beans.
Add the coffee to the hot water, about a heaping teaspoon per cup.
Put the cezve back on the stove and carefully heat the coffee over low heat.
Remove the pot from the heat briefly and stir the mocha a few times until a brown foam forms on the surface of the water. Carefully reduce the heat and make sure that the mocha does not boil over.
Pour the finished mocha quickly and enjoy!

MATCHING CEVZE IBRIK EQUIPMENT

Passalacqua
Mekico
Ground

€5.85
0.25 kg (€23.40 / 1 kg)
Manaresi
Super Bar Brown
Ground

€4.79
0.25 kg (€19.16 / 1 kg)
Hausbrandt
Trieste
Whole Bean

€22.90
Minges
India Malabar Monsooned
Whole Bean

€5.19
0.25 kg (€20.76 / 1 kg)

GENERAL

Turkish mocha is the oldest known way to prepare coffee. Fine coffee powder is boiled with sugar in a small coffee pot and served without draining the grounds. The traditional small pot with a long handle can be found in almost every Arab and Turkish household. It is also known as Cezve or Ibrik. The pretty pot is often made of copper and is elaborately engraved. Making coffee in it is not difficult. Nevertheless, there are some things you should pay attention to, as we show you in the instructions.

IN ITALIA / ALL'ITALIANA

Despite its name, Arabic and Turkish mocha has little in common with preparation in the Italian mocha pot. Caffè from the typical caffettiera, which is hardly missing in any Italian household, is made by steam pressure. Unlike mocha, the powder remains in the pot.

TIPP

To make the Turkish mocha thicker, you can boil it more than twice. The water will gradually evaporate and the aroma will become stronger. If the coffee is too strong for you, simply dilute it again with a little hot water.