The coffe beans are medium baked until they reach a brownish color.After that the beans are loaded in a stone *havan*(churn)and pressed by an iron or bronze steak to create the coffe flour. It’s the the stone in this case who give a special flour to the coffe.
There are more than 800 hits to make the flour.Sometimes if the coffe is not good quality it may need more than 1.200 hits in the blender/churn. As the Turkish coffe, this coffe has various levels of sweetnes ranging from bitter to very sweet. Because the sugar is not added to the coffe after it is served, spoons are not needed. As the coffe begins to heat, it begin to foam.
The GjiroArt Center has introduced this old tradition of the town to the tourist and visitors with the aim to demonstrate a unique tradition of the ladies in the town.
For groups over 15 people you have a 33% discount
