Brewing coffee the turkish way.





Being small and exquisite, it comes with a long handle, and its surface is decorated with patterns. To be frank, when I first saw this pot, I thought the piece of ware served to heat up milk for making latte. Until the shop owner pointed that out to me, hardly did I know that it was actually a cezve, a pot for making Turkish coffee which I have heard about for so long.

Before paper filter for making hand drip coffee and Italian pressure coffee machine were invented, many older ways for making coffee bore some resemblance to Turkish coffee, which is drunk with used coffee grinds inside. Compared to the mainstream way of drinking, which filters the used grinds, this type of coffee boasts a much stronger character. Since the 16th century, Turkish people started using small water pots to heat up extremely fine coffee grinds in water on the stove. when it starts to foam, the pot is removed from the heat before being putting back again after a while. This process is repeated for a few times, and the brewing time varies depending on the preference of taste, but what is indispensable is the layer of foam on top of the coffee, without which Turkish people will most probably cry foul.

The pots shown in the middle and on the left are traditional types of cezve that are most commonly seen; they are often made of copper, which is a good conductor of heat. The remaining one on the right is a modern model made of stainless steel. Without any decorative patterns, it looks tough in appearance, but what remains unchanged is the unusually strong and rich scent of coffee – it is the exotic charm it can never conceal no matter how its outlook changes.

Shop 19-20 ,G/F Fook Tin Building, 38 Wai Chi St, Shek Kip Mei