My introduction to drinking coffee (kávé) in Hungary was on my first visit in 1970. My husband & I visited a friend and he asked if I would like a “Turkish” coffee. I said I would and I was given a tiny cup of the darkest, strongest, sweetest, fresh coffee I had ever tasted. In fact it was like a thick coffee syrup and it was delicious. Would I like some more – well, who wouldn’t.
I was warned not to drink too much of it but I wasn’t given a reason why the black nectar should be consumed cautiously.
Throughout the day I think I must have drunk 5 or 6 cups.
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We’d had a busy day and I was feeling quite pleased that I was not at all tired. By midnight I still wasn’t tired. I went to bed and lay awake all night. When our host was informed that I had not slept he laughed and said that he told me not to drink too much coffee.
Apparently the amount of coffee I had drunk had given me such a huge dose of caffeine that there was little chance of sleeping for many hours and possibly my heart rate had been increased considerably.
It was called Turkish coffee because, according to records, coffee was first introduced into Hungary in 1579 by a Turk called Behram. By the 17th century the first coffee shops appeared in Budapest and to mark his contribution to the history of coffee-drinking, Behram's name was long preserved by a café in the former Buda.
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The majority of Hungarians start the day off with a cup of coffee and will have several more throughout the day.
If you visit friends or relations then coffee is usually offered no matter what time of day it is.
I have learnt to control my consumption of coffee after several badly timed cups have kept me awake at night and these days, much to horror of any sweet toothed Hungarian, I take my coffee without sugar, don’t drink more than 2 cups a day and rarely after noon.
Also, now, coffee is often served with milk, or with whipped cream, or surprisingly with powdered, coffee creamer and sugar substitute. I have also seen it served with Nesquick chocolate powder stirred into it. Coffee purists would be horrified.
When we moved to Hungary I proudly bought along my new stainless steel cafetiere (French Press coffee maker) but no matter how much coffee I put into it I just couldn’t get the taste or consistency right. That type of coffee maker is perfect for our western type coffee brew but it doesn’t make the Hungarian variety.
The name “Turkish” coffee has been dropped and it is now commonly know as espresso and I was advised to either get a stove top coffee pot which makes excellent espresso but takes quite a time to filter through (up to 20 mins) or invest in an electric one. I chose the electric version and I am astounded by the speed that it makes the steaming brew, the perfect taste and its economical use of ground coffee.
I invested in a set of tiny cups, saucers and tiny coffee spoons and I am now able to offer coffee, with confidence, to my Hungarian visitors.
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| • ©2004 Hungarian Connections •
hungary is full of wonderful hungarians and the capital is budapest |
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