Armenian coffee, or “Soorj” as it’s known in our own language, is unlike anything you’ve ever tasted. Only those who have had this richly delicious brew before will understand just how unique this way of making coffee is.
The first step is to grind the beans to a powdered sugar-like consistency, which is beyond the capabilities of any home grinder, even if it’s an overachiever. When the mixture reaches a boil, it is poured into a saucepan with the optional sugar and water and cooked over an open flame.
In comparison to other coffee beverages, this rich and full-bodied elixir should be served in a tiny 3 oz. demitasse cup and consumed immediately.
Throughout the Near East, the Mediterranean, and the Middle East, brewing and serving coffee is a tradition that has been passed down from generation to generation. However, the core approach is the same regardless of the cultural differences.
How to Make Armenian Coffee
Learning how to brew Armenian coffee is a little more time-consuming, but it’s also a lot of fun since it involves a lot of mistakes. Get your coffee, water, and finally sugar ready, and put all other distractions to one side for a few moments. As soon as the procedure is nailed down, invite some friends over so you can have a drink together.
Things You’ll Need
- Armenian Coffee Pot
- Spoon
Armenian Coffee Recipe
Ingredients
- Coffee: 1 teaspoon, finest ground
- Water: 2 oz
- Sugar (optional)
- Cardamom: 1 pod (optional)
Instructions
- Pour cold tap water into your espresso cup (2 ounces) before adding it to the coffee pot. Avoid using hot water or any other kind of liquid while preparing Armenian coffee.
- To complete the preparation, stir in one heaping teaspoon of finely ground coffee. Add a tiny quantity of sugar to your coffee if you want it to be a little sweeter. Combine all ingredients by stirring well.
- Place your coffee pot on the burner and turn the heat down to low. Monitor the pot to ensure it doesn’t boil over at any point. Armenian coffee that has been boiled over is not good.
- Add a cardamom pod to the empty cup while you wait for the coffee to brew if you want a spicy flavor. The bubbles on the coffee’s rims begin to develop as it rises. Don’t let things get out of hand!
- Keep a tight eye on the pot as you remove it from the heat source, mix it, and return it to the stovetop. Before entirely removing it from the heat, repeat this procedure one to two more times.
- Turn off the heat and pour the hot coffee into an espresso cup with care. The crema will be damaged if you pour it too quickly. Enjoy your Armenian coffee to the fullest.
How Armenian Coffee Taste and Look Like
Real coffee drinkers who want a strong and powerful flavor in a little cup should try Armenian coffee. It’s unfiltered, nearly gritty, and leaves a slushy residue on the bottom of your cup while having a lighter crema than espresso.
Taste
When brewing coffee, the kind and origin of the coffee grounds you use will have an impact on the taste profile you get. Using Colombian, Ethiopian, or other coffee beans in a dark, light, or medium roast results in a different flavor.
In general, the coffee has a robust flavor, a smooth consistency, and no unpleasant aftertaste. Sweetening with sugar makes the taste more balanced out.
Appearance
Compared to other coffees, Armenian coffee is thick and nearly slurry-like. You should wait for the grounds to settle to the bottom of the cup before drinking it since it’s unfiltered. The coffee is consumed until the last drop at the bottom of the cup.
The crema of Armenian coffee is highly dependent on the method of brewing. It’s best to stir the coffee as it’s boiling to help it create a rich and thick crema.
The crema in the ideal cup will be foamy and rich. Those who appreciate fine coffee and stick to the old ways love the thick crema.
Takeaway
Learning how to brew coffee is seen as an important step toward independence and maturity in Armenian culture. It’s a communal drink, a tradition that brings together families and neighbors. Trying new things is the greatest approach to learning how to create them.
Before you place your ingredients on the burner, remember to measure, pour, and mix them. Don’t leave the Armenian Coffee until it’s risen and ready to serve.
Frequently Asked Questions
When was Armenian coffee invented?
This unique coffee was presented to Praguens for the first time in 1714, according to the shop’s current proprietors, an Armenian businessman named Deodatus Dajamanus.
Is Armenian coffee strong?
Coffee from Armenia is comparable to Greek and Turkish varieties. Unfiltered coffee with a tiny serving size has a powerful taste, just like these. It is usually made with black coffee, which makes it quite strong.
