For those of you who dread the jolt that caffeine-laden Turkish coffee inflicts, there is white coffee. White coffee is offered at get-togethers in Lebanon and it is simply boiled water with a few drops of orange blossom water (to taste) and sugar (optional).
In Lebanon there are a few major Turkish coffee providers (offered with or without cardamom) but I found only one with decaffeinated Turkish coffee. The option is to get your favorite decaf beans and grind them into a powder.
Incidentally, I discovered a great Turkish coffee sold online and in a coffee shop in California, made from organically grown beans in Ethiopia. The name if this coffee is black goat and when I asked the coffee shop owner about the origin of the name, here is what she said: “Here’s the story behind our “Black Goat”.. When we first did our research about the history of coffee, we found out that it all originated with an Ethiopian goat herder who noticed that his goats were especially alert and active after grazing on a type of cherry bush. Later on, he reported his findings to the local monastery where the monks began experimenting with the beans and made a drink out of it so they can stay alert for the evening prayers. That’s when we started putting some names down for consideration and “Black Goat” was the perfect one.”
The method for making Turkish coffee is simple. You need to get a special pot (called rakweh), measure the volume of water equal to the volume of your cup or cups. Bring the water to a boil (sweeten it if you like) and drop a heaping teaspoon of coffee (per cup) into the water; stir and watch carefully; the coffee will froth and try to boil over. Remove the pot from the heat as soon as it does, scrape a bit of froth and deposit into each cup; return to heat and bring it to a boil two more times, stirring the pot each time it does. Set the pot aside a few minutes to let the coffee settle to the bottom and pour into each cup.