User:NasiLemakAddict/Coffee culture of Crimean Tatars

First, the roasted coffee beans are grounded very finely. This is done using a type of coffee grinder called a degirmen (дегирмен). There are two ways to brew coffee: at home in a cezve, or outside with a special vessel called a kave-kuman (каве-куман).

The home-made method of coffee preparation involves a special type of brazier called a mangal, the upper part of which is filled with carefully sifted fine sand, and in its lower part is a roaster, where charcoal would be placed to provide heat. Coffee is poured into a heated cezve and water is poured over it. Then the cezve is placed in the sand in the upper part of the brazier, where the coffee is gradually brought to a gentle boil, as evidenced by the thick and fragrant foam, which is its recognizable feature.

The type of coffee prepared was traditionally distinguished: one for men, another for women and children{{Cite web |title=Музей історичних коштовностей України. |url=https://ridna.ua/2021/04/17-kvitnia-mizhnarodnyy-den-kavy-international-coffee-day/ |archive-url=https://web.archive.org/web/20210709183512/https://ridna.ua/2021/04/17-kvitnia-mizhnarodnyy-den-kavy-international-coffee-day/ |archive-date=9 July 2021 |access-date=4 July 2021 |website= |language=Ukrainian}}.

Men's coffee was prepared by placing a pinch of rock salt and sugar in a cold cezve, before pouring in coffee powder and cold water respectively. After that, it was placed in the heated sand to slowly boil. Lamb fat the size of a pea was placed in a heated cup called fildzhan (фільджан), before pouring in a little of the freshly boiled coffee, and adding cream.

Women's coffee was prepared differently. Before brewing, a small piece of crushed sugar was placed in a cold cezve. Then, coffee powder, boiling water was added respectively. The cezve was immediately placed in the heated sand. As soon as froth emerged from the boiled coffee, it was quickly poured into preheated fildzhan cups.

In the 20th century, coffee began to be prepared with various additional ingredients:

• fragrant coffee brewed with milk (сютлю каве; siutlju kave);
• strong black coffee with cinnamon (тарчин кавесі; tarchin kavesi);
• strong coffee with cinnamon and cloves (каранфиль кавесі; karanfil' kavesi).

Crimean Tatars also brewed strong black coffee (кара каве; kara kave), which men drank whole including the coffee grounds.

There are several tools and utensils used in coffee preparation:{{Cite web |title=Велика ідея "Кримськотатарська кава – напій для теплих розмов |url=https://biggggidea.com/project/Arzu_Alem/blog/3572/ |url-status=dead |archive-url=https://web.archive.org/web/20210709190556/https://biggggidea.com/project/Arzu_Alem/blog/3572/ |archive-date=9 July 2021 |access-date=4 July 2021 |language=Ukrainian}}

File:Кримськотатарська_кава.png

Degirmen (Дегирме́н) - a tall handheld coffee grinder usually made of copper, traditionally passed down by families from one generation to the next.

Cezve (Джезве́) - usually made of copper. It comes in various sizes depending on the servings needed.

Kave-kuman (Каве-куман) - a vessel made of copper, used for brewing coffee outdoors.

Yibrik (Йибрик) - a coffee pot with a lid.

Fildzhan (Фільджа́н) - a small, handle-less porcelain coffee cup, which shape resembles that of a goose egg.

Zarf (Зарф) - a stand for fildzhan cups, usually made with copper or brass, while the more wealthy people uses zarf made of silver or gold. As with coffee consumption, it entered the Crimean peninsula via Turkey.

Coffee is served in fildzhan cups, placed on the zarf for convenience and to avoid burning fingers. Meanwhile, the yibrik is placed on the table alongside plates of sweets, which often includes crushed sugar (to be consumed whole), halva, shortbread-like cookies called khurabie (къурабье), and various jams. Men often prefer smoking tobacco while enjoying their coffee.

There are rituals for consuming coffee depending on the occasion{{Cite web |title=Есма Аджієва на "Їжа культура". |url=https://yizhakultura.com/material/20210202_0802 |archive-url=https://web.archive.org/web/20210709184442/https://yizhakultura.com/material/20210202_0802 |archive-date=9 July 2021 |access-date=4 July 2021 |website= |language=Ukrainian}}:

• Hoshkeldi kavesi (Хошкельді кавесі) - served to welcome guests. The host prepares coffee while engaging in a conversation with the guest, often touching on necessary topics such as the wellbeing of family members and relatives, children's achievements, and so on.

• Saba kavesi (Саба кавесі) - basically morning coffee for households. Here, family members gather and discuss all sorts of family matters.

• Bayram kavesi (Байрам кавесі) - a custom of drinking coffee while visiting relatives during religious festivals such as Qurban Bayram (Eid al-Adha) and Oraza Bayram (Eid al-Fitr), usually by the younger generations who greet and wish wellness upon the older generations. These visits are often accompanied with coffee and snacks, and up to 30 visits can be made in a single day, so the coffee served in bayram kavesi are meant to be prepared quickly.

• Kelin kavesi (Келін кавесі) - coffee prepared by a bride after her wedding when she hosts guests at her husband's house. Traditionally, the bride's relatives visit the newlyweds on this day. Since the bride's parents do not participate in this tradition, it is less formal, allowing for a break from the wedding festivities, as well as forging a closer relationship with relatives or establishing new ones.

• Kozaydin kavesi (Козайдин кавесі) - coffee served whenever there is good news, such as childbirth, making an important purchase, or obtaining an education.{{Cite web |title=Кавова традиція кримських татар |url=https://www.ornek-crimea.com/ourprojects-ua/coffee-tradition |access-date=2024-07-08 |website=Ornek |language=Ukrainian}}

In the present day, Crimean Tatar coffee can be experienced in coffee shops in Kyiv, Lviv, and Odesa. On March 2024, Crimean Tatar coffee is included in the Intangible Cultural Heritage of Ukraine.{{Cite web |title=Кабінет Міністрів України - МКІП поповнило Національний перелік нематеріальної культурної спадщини України 4 новими елементами |url=https://www.kmu.gov.ua/news/mkip-popovnylo-natsionalnyi-perelik-nematerialnoi-kulturnoi-spadshchyny-ukrainy-4-novymy-elementamy |access-date=2024-02-28 |website=www.kmu.gov.ua |language=Ukrainian}}{{Cite web |date=2024-03-01 |title=Кавова традиція кримських татар відтепер у переліку нематеріальної культурної спадщини України |url=https://mcip.gov.ua/news/kavova-tradycziya-krymskyh-tatar-vidteper-u-pereliku-nematerialnoyi-kulturnoyi-spadshhyny-ukrayiny/ |access-date=2024-07-08 |website=Міністерства культури та інформаційної політики України |language=uk}}{{Cite web |title=Кавова традиція кримських татар |url=https://www.ornek-crimea.com/ourprojects-ua/coffee-tradition |access-date=2024-07-08 |website=Ornek |language=en-US}}[https://www.ornek-crimea.com/ourprojects-ua/coffee-tradition Кавова традиція кримських татар]. Ornek (амер.). Процитовано 8 липня 2024. This is to celebrate the 15th anniversary of Ukraine's accession to the UNESCO Convention for the Safeguarding of the Intangible Cultural Heritage.

• Turkish coffee
• Crimean Tatar cuisine

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Category:Intangible Cultural Heritage of Ukraine

Category:Coffee culture

Category:Crimean cuisine