Differences between Espresso Coffee and Turkish coffee

Turkish coffee is made by adding grounds to a specified pot, called a cezve, along with water and sugar (if desired) to taste. The cezve is located over a heat source, which can be an open blaze or an electric boiler element.

A cezve is naturally a small copper pot, with a stem attached for the user to grip. Brass or copper are traditional, though stainless and other suitable materials – such as ceramics – can be used as well. The combination is brought to a boiling point until it begins to froth. Just before it froths over, the cezve is detached from the heat and coffee is poured into however many cups are present. If more is desired, the cezve is returned to heat to return to the correct temperature. The traditional Turkish coffee cup – called a kahve finjani – is a small, single serving cup. Often enough, one cezve is enough to provide four to six (or more) servings, depending on the size of the cezve.

Coffee must be ground extremely fine, finer than the typical coffee grinder is capable of. A manual or specialized coffee grinder must be employed in order to get the correct grind. While general in Turkey, of course, it is also quite popular through the rest of the Balitic countries. It is a lot mentioned to as some variant of “Turkish” – such as “Turkek” in the Czech Republic and Slovakia – though the Greeks took to referring it to “Greek coffee” in the wake of radical battles in the 1960s, out of spite.

Eventually, of course, all roads lead to Rome and to the competing beverage espresso. Espresso is similarly a concentrated coffee preparation but is done in a vastly different manner. Espresso, of course, sends pressurized steam through coffee grounds, dripping into a single serving of the drink. This requires an espresso machine, of course, though not all are necessarily created equal.

Commercial espresso machines are capable of higher temperatures and pressures than many home-based espresso makers. This is required to create the typical frothy, creamy head of foam that is created by a proper espresso machine. Well, it partially comes down to the tastes of the drinker. You might try Turkish coffee and choose it, or you may choose espresso. That much is up to you.

However, additional concern when it comes to Turkish coffee VS espresso coffee is that the former is more of a utility drink in many instances. Espresso is what you have when you need that boost of caffeine but don’t have the time to enjoy a whole cup of coffee. You get it, drink it down, and go. Turkish coffee, on the other hand, is a little more ritualized. You can enjoy a few cups of it in a sitting, but it does require sitting down and preparing the brew (if making it yourself) or waiting for someone to make it for you. Therefore, there’s a bit of ritual involved and you have to take the time to enjoy it. Not that espresso can’t be savored, of course; having a serving or two whilst passing the time at an outdoor cafe is a wonderful way to spend some time.

That said, each has their purpose and place. Which is best…depends on person, what you’re doing and where you are.

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