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Inlander Article – The Opening of Victor’s Cafe Mac

My love affair with Turkish coffee begins with hospitality and ritual. Powder-fine ground coffee is placed in a handled pot called an ibrik, with cold water, a dash of sugar and a hint of cardamom. The coffee must bubble up three times, until a thick skim of foam tops the mixture. After letting the grounds settle, the infusion is poured carefully into a fi njan, a tiny china cup smaller than a demitasse.

This nectar is unlike any other coffee you’ve ever had — strong and thick, almost viscous, yet without a hint of bitterness.

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December 9, 2016 By

Filed Under: Press Room

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