NoH: Morning & Coffee

[original first post of a blog linked to a discontinued email]

I’ve always wanted to have a blog where I could post my thoughts, my ideas, and my research. So here it is, after 4 years trying to figure out how to and swapping urls and blogs, I’ve finally decided: heck, I’m doing this.

Every blog needs a beginning and morning’s usually the start of the day. And for (other) people that can include coffee. I’m not a fan of the stuff, but it came up in my morning writing drabble so I endeavored to learn a bit more about it. Especially how it’s made Palestine, Syria, and Jordan.

Wikipedia informed me that the Levant has Turkish coffee, which is less a different type of coffee bean and more a method of brewing the coffee. From what I can gather it seems to require at least three periods of boiling to create the best, but not burned, flavor. Also, foam is important. Having the liquid be completely smooth seems to be key.

I wonder if Turkish coffee would taste better than the stuff I’ve tried because it’s done so precisely. 

Anyway, a quick google search led me here, which states that it’s not boiling, it’s foaming that you want. And it doesn’t have to be done three times. But what’s important is the freshness and (again) the foam. The finely ground coffee beans are added to the warm water (ratio of amount taken into account) and sugar is added to taste and it’s left to heat up. It’s important not to stir it and wait for foam to start forming. Then you can stir a little, if you want. But, again, it seems to be more about the flavor.

Isn’t this interesting, everyone? And I realized while researching this that I can use it in a short story/novella I’m writing (it’s a novella, I think, clocking in at 26k words. I’ll see what its final length is — if it’s long enough I’ll grow it into a novella; if I can hack it in half and still keep the story together, I’ll prune it into a short story)

Interestingly, the top link on a google search of “how to make Turkish coffee” reiterates that it’s the fineness of the ground coffee beans and the thickness that makes it good. But it also, in contrast to the one above, states that the sugar should be stirred in (although I believe the first one mentioned that the sugar could be stirred in once the coffee had settled on the bottom?). And it uses “boil” in its recipe, although I think it means the same thing — heat the coffee up enough to expel flavor.

One aspect of its method that stood out to me was that the foam was removed. Wikipedia (which cannot always be relied on) and the first link claim that the foam is important. The video and recipe make a point of removing the foam.

I will have to look into this more.

Oh, and welcome to my blog. It’s nice to meet you and it’s good to be here. 🙂

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The Cave’s Treasure [Day 162]

GOLD AND SILVER glittered brightly in the sunlight, stunning his eyes. Covering his face, he slipped inside the cave. The mysterious opening in the rock slammed shut behind him with a great creaking groan; rocky debris sprinkled his head. 

As his eyes adjusted to the gloom, he saw not only mounds of money but caskets and basins brimming with jewels: emeralds, sapphires, rubies, citrines, and opals. Strings of pearls hung over the edge and porcelain bowls filled with spices and myrrh were crammed among the gems.

He stared a moment longer and then burst out laughing. 


Written: 29 Feb 2016

Words: 96 

Inspired: novella I finished this morning

Happy Leap Year Day

x-posted