STiR coffee and tea magazine

Volume 3, Number 3

Issue link: http://read.dmtmag.com/i/491359

Contents of this Issue

Navigation

Page 64 of 79

STiR tea & coffee industry international 65 The Ibrik was placed in the hot sand resulting in a perfect brew due to equal distribution of the heat that surround the Ibrik from side and bottom," Al Mulla explained. The process remains much the same today with finely ground coffee beans boiled in the Ibrik, usually with sugar, and served in a small brass cup where the grounds are allowed to settle before serving. To the left of the grand foyer is a pillow lined chamber with a brazier at which Bedouin greeted guests outside their tents. Coffee has long been an important part of the Arabian culture. A mid-15th century host served the coffee with dates or candied fruit on pillows spread on a carpet with the coffee utensils displayed on a low round table of carved wood. The process begins by lightly roasting the Arabic Coffee "Qahwa" in a round pan at 329 to 410 degrees Fahrenheit (165-210 C) often with cardamom. Using the metal "Mehmass" to stir the coffee it is then ground in a "Menhaz" and brewed in a Arabic pot known as a "Dallah." The coffee is transferred to a smaller pot for serving. Coffee is poured into the "Fin- jan" in small amounts. It is boiling hot, so larger amounts would take too long to cool. Once you are done shaking the cup left and right, the cup is rinsed in a water bowl "Ghusool," said Al Mulla. "For many centuries, Arabic coffee has been much more than a hot tonic, it is an art, a lifestyle and a tradition that goes back to ancient times," said Ibrahim bin Karam, the chief commercial officer, Emirates Post Group which celebrated the importance of these ancient tools in a series of commemorative stamps issued in January. The most common practice is to drink only one cup, since serving coffee serves as a ceremonial act of kindness and hospitality. Sometimes people also drink larger volumes during conversations. The museum also includes artifacts from the 1683 Battle of Vienna made famous as the defeat of the Ottoman Empire's armies revealed many sacks of green coffee later used by Franciszek Jer- zy Kulczycki to open the first of Vienna's celebrated coffee houses. Coffeemuseum.ae is the first interac- tive worldwide museum of coffee, com- plimented by a two-story museum that Hand-turned brass coffee grinder Khalid Al Mulla with Ottoman Turkish antique folding handle coffee bean roaster Pouring coffee from a "Dallah"

Articles in this issue

Links on this page

Archives of this issue

view archives of STiR coffee and tea magazine - Volume 3, Number 3