Weather of Arabia - Coffee is one of the main drinks that are served as a distinctive way of hospitality to friends and relatives on Eid Al-Fitr, and Arabic or Saudi coffee and Turkish coffee are the most popular types of coffee in the Arab region and a symbol of hospitality, reception and welcoming visitors, and many may come to mind questions about the difference between coffee Arabic and Turkish coffee and the reason for the difference in taste between them, and we will explain in the following lines 4 main differences between Arabic and Turkish coffee.
There are 4 basic differences between Arabic and Turkish coffee:
The components of the coffee are among the most important factors that make the difference between Arabic and Turkish coffee, as Turkish coffee is made from roasted coffee beans that have been finely ground, and roasted more than Arabic coffee, so its texture is more dense than Arabic coffee, and Turkish coffee usually does not contain cardamom.
As for Arabic coffee, it roasts less than Turkish coffee, and its powder after grinding is coarser than Turkish coffee powder, and cardamom, cloves, saffron, ginger or cinnamon are added to it as desired.
The difference between Arabic and Turkish coffee appears clearly in terms of color, as Turkish coffee is dark in color, while Arabic coffee is light in color. The coffee is roasted less and thus has a lighter color, which makes the Arabica coffee a light brown or yellowish colour.
It takes less time to prepare Turkish coffee than the time to prepare Arabic coffee because in order to prepare Arabic coffee, water must be boiled and then ground roasted coffee is added.
It is left on a low heat for about 15 minutes, then cardamom, saffron, cloves, ginger, cinnamon, etc. are added. It is left to boil a little with the coffee, then it is left for some time until the remnants of the coffee and the added spices settle. Before pouring it, it is filtered so that the pieces of cloves, cardamom, etc. do not fall into the cups.
To prepare Turkish coffee, finely ground roasted coffee is added to cold water, then the mixture is placed on a low heat with continuous stirring until a layer of foam forms on the surface of the coffee pot, and this process lasts for a few minutes, approximately.
With an emphasis on not stirring the coffee after that so that the coffee residue settles at the bottom, and whoever wants to add sugar must add it with ground coffee from the beginning and not after that, i.e. the duration of boiling and the temperature of the water creates the difference between Arabic and Turkish coffee, especially in terms of taste.
The difference between Arabic and Turkish coffee is evident in the way each type is presented as well. Arabic coffee is placed in a pot called a dallah, in which it is boiled. It is made of metal (mostly copper), and is poured into small cups decorated with decorative drawings and engravings and without a handle.
Arabic coffee is usually served hot or warm with dates, chocolate, or other types of sweets, and it is a common hospitality during family visits and receiving guests of all kinds, and even during official occasions and celebrations.
As for Turkish coffee, it is prepared and boiled in a pot called “dallah or rakwa” and poured into decorated cups with handles and small saucers underneath. Coffee is a common hospitality for visitors on most occasions.
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