Ahwas in down town Cairo. In this particular case the brewing method was in the old school way ....with a little bit of patience. The dark roasted coffee beans ( arabica) were finely ground, he put couple of the tea spoons into the Cezve ( the metal pot the waiter is pouring the brewed coffee from cup), then added about half a teaspoon of sugar and ground cinnamon. He then added about 80ml of tap water, and heated on a small stove. It took about 4 mins, the reason he wanted to produce a nice foam. As you can see he graciously poured the brew, to the appreciation of myself and my friend into are respective cups. He did not thankfully go onto to perform a Tasseograpy, by reading our respective cups left over sediment.
Tuesday, 7 February 2012
Turkish coffee in Cairo
Ahwas in down town Cairo. In this particular case the brewing method was in the old school way ....with a little bit of patience. The dark roasted coffee beans ( arabica) were finely ground, he put couple of the tea spoons into the Cezve ( the metal pot the waiter is pouring the brewed coffee from cup), then added about half a teaspoon of sugar and ground cinnamon. He then added about 80ml of tap water, and heated on a small stove. It took about 4 mins, the reason he wanted to produce a nice foam. As you can see he graciously poured the brew, to the appreciation of myself and my friend into are respective cups. He did not thankfully go onto to perform a Tasseograpy, by reading our respective cups left over sediment.
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