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Turkish coffee
Turkish coffee ((トルコ語:Türk kahvesi)) is a method of preparing unfiltered coffee.〔(【引用サイトリンク】title=Getting Your Buzz with Turkish Coffee )〕 Roasted and then finely ground coffee beans are boiled in a pot (''cezve''), usually with sugar, and served in a cup where the grounds are allowed to settle. At present, it is found in the Middle East, North Africa, the Caucasus, the Balkans, Bali, and Eastern Europe.
Turkish Coffee is an Intangible Cultural Heritage of Turkey confirmed by UNESCO.
==History==
The earliest evidence of coffee drinking comes from 15th-century Yemen.〔Bonnie K. Bealer, Bennett Alan Weinberg, ''The World of Caffeine: The Science and Culture of the World's Most Popular Drug'', Routledge 2001. ISBN 0-415-92722-6, p. 3〕 By the late 15th century and early 16th century, coffee had spread to Cairo and Mecca.〔Bealer and Weinberg, p.11〕〔Alain Huetz de Lemps, "Colonial Beverages and the Consumption of Sugar" in Massimo Montanari, Jean Louis Flandrin, ed. ''Food: A Culinary History'', p. 387〕 In the 1640s, the Ottoman chronicler İbrahim Peçevi reported the opening of the first coffeehouse in Constantinople.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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