Georgian coffee tastes unique. The secret is a royal brewing method and an unusual add -on

The custom of drinking coffee came to Georgia in the 17th century, mainly thanks to the influence of the Ottoman Empire. Initially, it was rare – Coffee was a luxury commodity, served during important meetings and celebrations. Over time, it became an element of everyday life, although the way of preparing it has maintained his festive character.

In old Georgian houses Coffee brewing was a gesture of hospitality and a sign of respect for the newcomer. Adding a bit of salt to the infusion had both a practical and symbolic dimension – salt was then a valuable commodity, and its presence in a cup meant that the host was sharing the best.

The basis for preparing coffee in Georgian is Jazzve – a narrow dish with a long handle, usually made of copper or brass. Traditionally, they are put in a dish filled with hot sand, which heats coffee slowly and evenly. At home, you can use a small saucepan and stove, but the crucial is slow heating and temperature control.

The most important principles of the royal method:

• slow brew – the infusion should not boil rapidly; The temperature increases gradually to bring out aromas without bitterness.
• multiple foam – The coffee is heated several times until the foam and removed from the fire, which gives it density and velvety.
• no filtering – Coffee grounds remain in a cup, and the drink is drunk slowly so that they fall to the bottom.

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Although a traditional way requires a special dish and sand, it can be reproduced in the kitchen, maintaining the most important stages.

Ingredients:

• 2 Tuns of finely ground coffee (the brewing method in Georgian is universal and can be used for different types of grains, but they work best medium roasted Arabica – provides a balanced taste with fruit or floral notes – and Darkly roasted Arabica or a mixture with Robusta – Intense, full aroma, low acidity, chocolate and nutty accents).
• 200 ml of cold water,
• sugar at your discretion (optional),
• A pinch of salt (optional, for the traditional version).

Preparation method:

1. Pour cold water into jazzve or small saucepan.
2. Pour finely ground coffee – just like for Turkish coffee.
3. Add sugar or a pinch of salt depending on your preferences.
4. Heat slowly on low heat, not leading to a violent boil.
5. When the foam appears, remove the dish from the heat and – if you want – apply the foam to the cups.
6. Return with coffee to fire, repeating the process 2-3 times.
7. Pour the infusion into the cups carefully so that the coffee grounds remain in the dish or settled at the bottom of the cup.

Why is salt added? Although today it is not a rule, many sources say that In traditional coffee in Georgian, a pinch of salt had three functions:

• symbolic – as a sign of hospitality and prosperity,
• flavor – sharpened aromatic notes and soothed bitterness,
• Practical – improved the felt smoothness of the infusion.

As a result, thanks to slow heating and foaming several times, the brew has an infusion dense, creamy structure, intense aroma without excessive bitterness, full, complex taste with clear notes of grains used and a characteristic velvet foam on the surface. Is it worth trying a drink in this version? Of course, and not only to add energy, but also to feel royal.

Source: NowowoPuje.pl