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"The History of Coffee"

24 Nov 2005 -

• Boiling: Despite the name, care should be taken not to actually boil the coffee (or at least not for too long) because that would make it bitter.
  • The simplest method is to put the ground coffee in a cup, pour hot water in it and let it stand to let it cool and let the ground sink to the bottom. One should not drink this to the end unless one wants to "eat" the ground coffee. The advantages of this method are that it is simple and that the water temperature is just right.
  • Turkish coffee was a very early method of making coffee and is still used in the Middle East, North Africa, East Africa, Turkey, and Greece. Water is placed together with very finely ground coffee in a narrow-topped pot, called an ibrik (Arabic), cezve (Turkish), briki (Greek), or dzezva (Serbo-Croatian), and allow it to briefly come to the boil. It is usually drunk sweet, in which case sugar is added to the pot and boiled with the coffee; it is also often flavored with cardamom. The result is imbibed in small cups of very strong coffee with a foam on the top and thick layer of sludgy grounds at the bottom of the cup, often referred to as the "mud".
  • "Cowboy coffee" is made by simply boiling coarse grounds with water in a pot, letting the grounds settle and pouring off the liquid to drink. While the name suggests that this method was derived or used by cowboys, presumably on the trail around a campfire, it is also frequently seen among others who do not drink coffee frequently and lack any specialized equipment for otherwise brewing.

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