Greg, you posted:
Since this is a coffee shop, do you drink coffee SSV? Is there good coffee in Israel? Is any grown native to the area?
I enjoy regular coffee, but I think I may cut back a bit.
I drink 3 mugs of Turkish coffee (sometimes laced with cardamon; beans for Turkish coffee have been roasted medium-high & then ground till they’re pulverized).
Any good Mediterranean or Arab grocery, or a kosher supermarket with imported stuff from Israel, should have ready-ground & pre-packaged Turkish coffee. Here is Subhi Nahala’s recipe for making Turkish coffee (the proper way):
Boil water in a medium-size finjan (two small cups). Remove from the flame. Add one and a half to two teaspoons of coffee. Set the fire on as low a flame as possible. Put the finjan back on the flame and wait for the foam to disappear. Don’t keep shifting the finjan back and forth on and off the flame, simply leave it on the burner above a very low flame.
When the foam disappears, add sugar, stir vigorously and immediately turn off the flame and remove the finjan from the burner.
Never permit the sugar to cook together with the coffee, as it burns and spoils the aroma. There is also a strict prohibition on putting the coffee into cold water - the water has to boil first in the finjan.
In the second stage, there is a danger that the coffee will overflow if the fire is not low enough. But if it is properly low, the foam will vanish and you will get a taste of paradise.
What’s a finjan, also called an ibrik? See the pictures at natashascafe.com/html/ibrik.html and tea-and-coffee-emporium.co.uk/access_ibrik.htm.
The quick way to make Turkish coffee is simply to put a heaping teaspoon of Turkish coffee in your favorite mug & pour b-o-i-l-i-n-g (“very hot” is not good enough; it has to be boiling!) water over it. Add sugar if you must (I use a small amount of natural demara sugar). Stir vigorously. Wait a minute or two for the grounds to settle and Mmmmmm!!!
Only an utter barbarian would add milk or cream to Turkish coffee. :bigyikes: :tsktsk:
I moved to Israel from the USA just over 18 years ago & acquired my taste for Turkish coffee when I started doing annual reserve duty in the IDF. The Druze (who are conscripted, just like us Jews) and the Israeli Bedouin (who may volunteer) live on the stuff. I find that there is nothing that will keep me up & alert on the dreaded midnight-to-08:00 shift of border patrol than my thermos of Turkish coffee, or better yet, when our jeep stops for a break & the Bedouin tracker makes it fresh on his portable gas burner. I remember way back in August 1993, I was at a little base way down on the Israeli-Egyptian border, about 50 miles northwest of our southern port of Eilat, i.e. really in the middle of nowhere. One night, I drew the all night/wee hour shift. Myself & three other guys were about 20 kilometers north of the base, on motorized patrol. We stopped for a break. Our Bedouin tracker made coffee on his little portable gas burner & we turned off the lights on the jeep to enjoy the stillness. We were at least 20 miles from the nearest electric light & it was a perfectly clear night. I remember looking up, sipping the coffee, and just staring in awe at the heavens. I remember standing there and looking at that incredible display (which I have never, either before or since, seen the likes of; the sky was carpeted with stars, I could see the Milky Way, I saw falling stars, it was both awesome and humbling).
Ah, God :bowdown: must have been in an exceptionally good mood (so to speak) when He created the coffee bean!
Boy, don’t you just LOVE IT, LOVE IT, LOVE IT when scientists tell us that something that we like is actually good for us! See tinyurl.com/5tyh6.