Turkish coffee is a method of preparing unfiltered coffee, renowned for its unique preparation and rich flavor. Here is a step-by-step guide to preparing Turkish coffee:
Ingredients
Fine-ground Dark Roasted coffee powder (about 1-2 heaping teaspoons per 3 oz of water)
Cold water
Sugar (optional and to taste)
Cardamom (optional)
Equipment
A cezve (a small, long-handled pot, traditionally made of brass or copper)
A heat source
Demitasse cups or other small cups
Directions
Measure Water: Start by measuring cold water with the cup you’re going to use and pour it into the cezve.
Add Coffee: Add the coffee to the cold water in the cezve. Turkish coffee is very finely ground, almost like a powder, and is not filtered out, so don’t skimp on it. Usually, 1 to 2 heaping teaspoons per 3 oz of water is recommended.
Add Sugar and Cardamom (Optional): If you like your coffee sweet, add sugar to taste at this stage. Additionally, you can add a pinch of ground cardamom or place a cardamom pod into the mixture for extra flavor.
Mix Well: Before placing it over heat, stir the mixture well until the coffee is dispersed in the water and the sugar is dissolved.
Heat: Place the cezve over low heat. Allow the coffee to heat slowly without stirring. It's crucial not to let the coffee come to a boil too quickly, as this would ruin the foam.
Watch for Foam: As the coffee warms, it will begin to foam. A ring of bubbles will form around the edge, and the foam will start to rise.
Serve: Before the coffee boils over, remove it from the heat. Skim off the foam and place it into the cups. Then, gently pour the remaining coffee into the cups, trying to divide the grounds equally between the cups.
Let it Settle: Wait for about a minute before drinking to allow the grounds to settle at the bottom of the cup.
Notes:
Coffee Grind: The grind size for Turkish coffee is finer than espresso, almost like a powder.
Serving Size: Turkish coffee is served in small portions due to its strong flavor and thickness.
Sugar Preferences: Turkish coffee can be served as sade (no sugar), az şekerli (little sugar), orta (medium sugar), or çok şekerli (very sweet).
Enjoying Turkish coffee is a unique experience. It’s dense, rich, and full of flavor, and it’s best enjoyed slowly, savoring each sip. The coffee grounds left at the bottom of the cup are often used for fortune-telling, a traditional practice called tasseography. Go to 224coffee, choose any dark roast that you like, and opt for the Turkish extra-fine grind.
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