Macedonian Coffee
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The influence of the Ottoman Empire can still be seen in Macedonia today and coffee still plays an important role in the Macedonian lifestyle and culture. In the olden days, as far back as the 17th century, Macedonian coffee became part of elaborate ceremonies involving the Ottoman court and specialized coffee makers, with the help of over 40 assistants, ceremoniously prepared and served the same type of this coffee for the sultan. Today in Macedonia, traditional Macedonian coffee continues its role in society and locals, the cultured citizen and the inquisitive traveler find a reason to meet for coffee -
there are many cafe-restaurants to accommodate the need.The coffee is made from Arabica bean and Macedonians prefer a very fine, powder-like grind. Cardamom is sometimes added to the coffee while it is being ground, albeit rarely. Usually whole seeds are boiled with the coffee and allowed to float to the top when served. The coffee has six levels of sweetness ranging from very sweet to black, the sugar added in the boiling process – since sugar is not added to the coffee after it is served, spoons are not needed. As the coffee begins to heat, it begins to foam which is very important because if there is not foam, the host loses face. Macedonian coffee is served hot from a special coffee pot called dzezve. Tradition dictates that the cup is turned upside down once the coffee has been drunk so that the hostess, now turned fortuneteller, can do a fortune reading from the coffee grounds remaining in the cup.
MACEDONIAN COFFEE
Ingredients
- 1 tbsp very fine ground Arabica coffee
- 120 ml water
- 3 cardamom seeds
- Sugar to taste, typically 1, 2 or 3 teaspoons of sugar per cup.
Method
- Place the coffee grounds and sugar in the bottom of the dzezve and then then add the water, stirring slightly at the start and heating on your stovetop.
- Coffee is ready for your cup and enjoyment just prior to the point at which it would boil.
- It should be frothy.
Alternativelly:
- Place water in the dzezve and then add the grounds and sugar.
- Heat slowly until the coffee begins to froth and remove from heat, stirring carefully to lessen the froth.
- Return to heat and repeat this step 3 times.
- When you are doing it for the 3rd time and the coffee begins to froth, serve it.
