• Olivia Melkonian

Armenian Coffee

In Armenian, we call this sourj, which means coffee. Outside of the Middle Eastern regions this is most often referred to as Arabic or Turkish coffee. It's served in small cups and is strong, sometimes sweet, and infused with cardamom. Always served black, (optionally but popularly) infused with cardamom and boiled over the stove using a jazveh. While this is less of a recipe, it shares the technique of making a classic cup of coffee. My favourite way to enjoy sourj is after lunch sitting in the sunlight with good conversation.


Ideally you would use a jazveh, but a very small pot that pours

easily could do. This type of coffee is usually available to buy in international supermarkets or online. Small cups are compliments and ensure you don't overload on caffeine, but not a necessity.




INGREDIENTS

Coffee

Sugar (optional)



Prep

1. Have some boiled water ready.





How to make it:

1. Put 1 generous tsp of coffee per cup into the jazveh.

2. Add sugar depending on preference. I always add a level tsp of sugar per tsp of coffee - this makes it sweet!

3. Add boiled water to the javzeh depending on how many cups you are making. Too little will make the coffee thick and too much will water it down, but you can always add water/coffee if necessary.

4. On a medium heat, boil the mix of coffee, water and sugar stirring occasionally. Be sure to keep an eye on it, as it will boil quickly and risks overflowing. Once it boils, remove from heat and stir. Allow it to reach boil 3 times before stirring and serving. You will see a lighter coloured brown froth gathering on top - this is when you know it is done.



When you finish...


After your coffee is finished and the final grounds remain thick at the bottom of your cup, turn your cup upside down on its saucer and allow it to dry. After 5-10 minutes look inside your cup and your destiny, depicted in coffee, will be revealed...


More on coffee cup readings coming soon!




Best served in loving company.

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