What is Lebanese coffee?
Lebanese coffee is not a special type of coffee beans, but a method of cooking coffee, which is closely related to how Turkish coffee is prepared. Coffee is made using dark roasted beans, which are spread into a very fine powder along with cardamom seeds or cardamom powder and sometimes sugar. The process includes hot water several times to boil, while the fine areas are in the container and every time the water is re -heated, it extracts deeper flavors. During this cooking process, sugar and cardamom are added, so they are fully filled with coffee. The resulting coffee is very dark, strong and bitter and is served in a small Demitasse cup. They can be thoroughly grounded on Malta and the thickness or go through the burrows, both of which produce a very fine coffee powder. This powder is partially dissolved in water and creates more area of the area, so the taste of beans can be easily extract.
type of pot in whichLebanese coffee is cooked, it is known as Ibrik and basically it is a small metal pot that has a very long narrow handle attached to the edge. Ibrik is filled with water and heated until the water is boiled. At this point, if sugar is required, it is added to the pot and cooks for a moment, so it begins to create a syrup. Once the water is boiled, Ibrik is removed from heat and the coffee is added along with cardamom, either in the form of seeds or as a powder.
pot, which now contains all the ingredients for making coffee, is placed back on the heat and again for seconds for a second, then removed from the flame and let it cool for a moment. This process is repeated three times to extract the taste of grinding. One challenge when cooking Lebanese coffee to brew water to a boil without burning coffee or allow it to bubble and overflow.
As soon as Lebanese coffee is finished, poured into a small cup and served. Coffee is usually consumed while it is very hot. In some Lebanese households is a traditionIt is offered to give guests a Lebanese coffee when they arrive, even if they stay only a few minutes. When pouring coffee for guests, it is considered to be a good form of attempting to create a high layer of foam on the top of the coffee as poured.