EASTERN COFFEE
In the footsteps of history
Perhaps the oldest method of coffee preparation known to mankind, its roots going back to the 15th century, when coffee first made its way from its native Ethiopia to Yemen and then to Saudi Arabia. The Arabs discovered that coffee dissolves better in hot water, roasted coffee beans give the brew strength, and cracked beans give a rich flavor. Coffee prepared according to this principle is widely used today, especially in the countries of the Near and Middle East.
Eastern Coffee is prepared in a special coffee maker, which is often called “Jazzve”, “Jazveh” or “Chezveh” is a Turkish word that is believed to be derived from the Arabic word “Jadhwa” meaning “Burning Wood” or “Coal”.
Jazzve is also often called “Dalla” or “Ibrik”. The word Ibrik also comes from the Persian word “Abriz”, which is a combination of two words: “Water” (Ab) and “Cup” (Riz).
A real coffee maker should be made of copper, because it is a good conductor of heat, and it should be covered with a layer of silver on the inside, so that during the preparation, harmful particles do not pass from the copper to the coffee and the taste of the coffee is not spoiled.
Coffee made in eastern style differs from many other methods in the way that in this case the coffee is boiled rather than steeped. Extra fine ground coffee like powder is added to the water in the appropriate amount and cooked on the fire.
Coffee preparation differs from country to country, culture to culture, and even from individual to individual. For example, some people like to boil the coffee to remove the froth or give the coffee a bitter taste, while others do not let the coffee reach the boiling point to preserve the froth and sweet taste. It should be noted that the rituals of serving and drinking this coffee are also very different.
Due to the active Turkish lobbying during the period of the Ottoman Empire, Eastern Coffee was widely distributed in Middle Eastern countries and Eastern Europe under the name “Turkish Coffee”.
In large Armenian communities, such as in the USA, Russia and a number of Western European countries Eastern Coffee is currently being known under the name “Armenian Coffee” .
Armenian society also calls Eastern Coffee the “Black Coffee”.
- Heat the coffee pot on the gas stove for 10-15 seconds
- Pour required amount of water
- Heat water over medium to low heat
- Add coffee to plain water (1 teaspoon for each cup)
- If desired, add sugar (in the amount of half a teaspoon for each cup)
- Stir until the coffee and sugar dissolve as much as possible in the water
- Boil the coffee over low heat
- Collect the coffee foam with a spoon and pour it into cups
- Take the coffee maker off the heat just before the coffee starts to boil
- Stir the coffee and put the coffee maker back on the fire
- Repeat 3 times
- Turn off the gas stove
- Wait about 10-15 seconds for the sediment to settle to the bottom of the coffee maker
- Slowly, without haste, pour the coffee into the mugs and serve
| Coffee Type | Arabica, Robusta |
| Roasting Level | Light (Scandinavian Roast) Medium (Vienna Roast) Dark (French Roast) Burned (Italian Roast) |
| Grind Size | Extra Fine Grind (Eastern Coffee) |
| Water Temperature | Almost Boiling Bottled Water: 197 ÷ 205 ° Fahrenheit |
| Coffee / Water Ratio | 9 gr coffee / 100 ml water (1 teaspoon for every cup) |
| Preparation Time | 3-5 minutes |
| Serving Size | 60 ml (2 Fl Oz) |
| Caffeine Amount in 1 Serving | 65 mg |
| Nutritional Value | 17 Calories |
| Daily Dosage | No more than 6 Cups |
| Serving Method | -With Cup of a Water; -With Cakes and Fruits; – With Ice Cream and Summer Desserts |
W A R N I N G !
The given numbers are average and may be different from the actual values.
– Eastern Coffee regulates the level of cholesterol in the blood.
– Eastern Coffee contains a lot of antioxidants, more than tea or chocolate.
– Eastern Coffee is the only coffee served with grounds.
– The foam on the top of the cup is considered as an indicator of quality.
– In the 15th century in the city of Constantinople (now Istanbul), the law allowed a woman to divorce her husband if he could not provide her with at least 1 cup of coffee a day.
Perhaps the oldest method of coffee preparation known to mankind, its roots going back to the 15th century, when coffee first made its way from its native Ethiopia to Yemen and then to Saudi Arabia. The Arabs discovered that coffee dissolves better in hot water, roasted coffee beans give the brew strength, and cracked beans give a rich flavor. Coffee prepared according to this principle is widely used today, especially in the countries of the Near and Middle East.
Eastern Coffee is prepared in a special coffee maker, which is often called “Jazzve”, “Jazveh” or “Chezveh” is a Turkish word that is believed to be derived from the Arabic word “Jadhwa” meaning “Burning Wood” or “Coal”.
Jazzve is also often called “Dalla” or “Ibrik”. The word Ibrik also comes from the Persian word “Abriz”, which is a combination of two words: “Water” (Ab) and “Cup” (Riz).
A real coffee maker should be made of copper, because it is a good conductor of heat, and it should be covered with a layer of silver on the inside, so that during the preparation, harmful particles do not pass from the copper to the coffee and the taste of the coffee is not spoiled.
Coffee made in eastern style differs from many other methods in the way that in this case the coffee is boiled rather than steeped. Extra fine ground coffee like powder is added to the water in the appropriate amount and cooked on the fire.
Coffee preparation differs from country to country, culture to culture, and even from individual to individual. For example, some people like to boil the coffee to remove the froth or give the coffee a bitter taste, while others do not let the coffee reach the boiling point to preserve the froth and sweet taste. It should be noted that the rituals of serving and drinking this coffee are also very different.
Due to the active Turkish lobbying during the period of the Ottoman Empire, Eastern Coffee was widely distributed in Middle Eastern countries and Eastern Europe under the name “Turkish Coffee”.
In large Armenian communities, such as in the USA, Russia and a number of Western European countries Eastern Coffee is currently being known under the name “Armenian Coffee” .
Armenian society also calls Eastern Coffee the “Black Coffee”.
- Heat the coffee pot on the gas stove for 10-15 seconds
- Pour required amount of water
- Heat water over medium to low heat
- Add coffee to plain water (1 teaspoon for each cup)
- If desired, add sugar (in the amount of half a teaspoon for each cup)
- Stir until the coffee and sugar dissolve as much as possible in the water
- Boil the coffee over low heat
- Collect the coffee foam with a spoon and pour it into cups
- Take the coffee maker off the heat just before the coffee starts to boil
- Stir the coffee and put the coffee maker back on the fire
- Repeat 3 times
- Turn off the gas stove
- Wait about 10-15 seconds for the sediment to settle to the bottom of the coffee maker
- Slowly, without haste, pour the coffee into the mugs and serve
| Coffee Type | Arabica, Robusta |
| Roasting Level | Light (Scandinavian Roast) Medium (Vienna Roast) Dark (French Roast) Burned (Italian Roast) |
| Grind Size | Extra Fine Grind (Eastern Coffee) |
| Water Temperature | Almost Boiling Bottled Water: 197 ÷ 205 ° Fahrenheit |
| Coffee / Water Ratio | 9 gr coffee / 100 ml water (1 teaspoon for every cup) |
| Preparation Time | 3-5 minutes |
| Serving Size | 60 ml (2 Fl Oz) |
| Caffeine Amount in 1 Serving | 65 mg |
| Nutritional Value | 17 Calories |
| Daily Dosage | No more than 6 Cups |
| Serving Method | -With Cup of a Water; -With Cakes and Fruits; – With Ice Cream and Summer Desserts |
W A R N I N G !
The given numbers are average and may be different from the actual values.
– Eastern Coffee regulates the level of cholesterol in the blood.
– Eastern Coffee contains a lot of antioxidants, more than tea or chocolate.
– Eastern Coffee is the only coffee served with grounds.
– The foam on the top of the cup is considered as an indicator of quality.
– In the 15th century in the city of Constantinople (now Istanbul), the law allowed a woman to divorce her husband if he could not provide her with at least 1 cup of coffee a day.