Coffee brewing methods NAJJAR Best Lebanese coffee to buy in Ukraine

22[1]Coffee brewing methods NAJJAR

“the Best Lebanese coffee to buy in Ukraine”

Coffee brewing methods NAJJAR

Coffee is a very important element of Lebanese cuisine. It is customary to drink throughout the day. Lebanese coffee is prepared in a special samovar – it is strong, dense, sweet and is often flavored with cardamom.


Ingredients for 1 serving (50-80 gr.):

1 teaspoon finely ground coffee from dark to very dark, strong roasting

1-2 teaspoons sugar

1 method of preparation:

At the bottom of the pot-the Turks (not enameled) pour a little sugar and put on fire. When the sugar begins to melt, becoming brown shade, it is filled with water. Water bring to a boil, remove from fire and add finely ground coffee. Without mixing is put on the fire and, without boiling, remove from fire as soon as the formed foam begins to rise. After a few seconds, put on the fire again. In total, the procedure was repeated 3 times. Ready to drink you can sprinkle cold water to coffee grounds sank to the bottom of the pot. Coffee is poured into small cups without straining. With coffee you can serve cold water in small glasses.


In a pot put the finely ground coffee and sugar, stirred and slightly heated on low heat (1-2 minutes). Remove from fire, pour hot water, allow thicker to stand up and put on the fire again. Further according to the first recipe.

The main difference between coffee in Arabic from Turkish coffee is that in the first case used a very dark and heavily roasted coffee. In this coffee can add cinnamon. Like Turkish coffee, pouring into the cups of Arabian coffee is not filtered.


Ingredients to prepare:

8 teaspoons of ground coffee

1 teaspoon cocoa powder

1 teaspoon sugar

4 glasses of rum

150 gr. cream

400 ml water


Coffee in Brazil is to boil the cocoa with sugar and milk. In the cooking process add the ground coffee. The mixture is brought to boiling. After that the drink is filtered and poured into cups, then in each Cup, pour a small amount of slightly warmed rum, and put on top of whipped cream.


Ingredients for 1 serving (50-80 gr.):

1 teaspoon finely ground coffee

1-2 teaspoons sugar

This coffee is sweet, very sweet, less or more thick, depending on the ratio of ingredients. Usually when cooking 1 Cup of the drink use 1 full teaspoon of coffee fine or very fine grind sugar to taste. There are two ways of preparing Turkish coffee:


Coffee pot-Turku boiling water put finely ground coffee and sugar. Then heated on a slow fire, until it begins to foam rise, formed from the grounds. Coffee remove from heat and allow to steep briefly (about 1 minute). The heating process is repeated two more times, each time making sure that the foam remains on the surface. After re-heating in order to accelerate the settling process grounds in the coffee, you can add a few drops of cold water. Ready coffee is poured into small cups along with the grounds. Such a coffee is usually served cold water.


Coffee mixed with sugar in the pot and the Gulf of cold water, soak a few minutes in order to extract the aromatic and flavoring substances. Then put the pot on low heat – so the coffee will boil slower, and it produces more foam. The coffee is allowed to boil, but not letting it boil, as soon as the foam begins to rise, remove from heat and immediately put back in and bring to a boil again. If you want the coffee was no foam, after removing from the heat of his lightly sprinkled with cold water.

Ready Turkish coffee served to the table in the cezve on a small tray along with small coffee cups. Foam first you can lay out the cups and then fill with coffee. This coffee is not filtered. Usually served no sugar, no spoons, only cold water.

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