How to make cups of espresso or Turkish
coffee at home?
for 'pressed out') is a very strong coffee made by forcing a mixture
of steam and water through twice the normal amount of finely ground
At one time, espresso was available only in
cafes and restaurants with enough space to hold professional
espresso machines, but there are now many smaller machines designed
for home use. In addition, some coffee is labeled espresso for
filters and cafe tierces: this kind will have the strength of an
espresso, but without the steam treatment it is not likely to taste
Turkish or Greek coffee is made with finely
ground coffee in a long-handled open pot (ibrik), or an ordinary
small saucepan. Water and sugar are put in the pot and are brought
to the boil, the coffee is added and the pot returned to the heat.
When the mixture is brought to frothing point the pot is removed
until the froth settles. It is frothed and removed twice more, and
then this strong, sweet brew is poured into tiny cups to serve.