Make Turkish Coffee

In order to make Turkish coffee, you need to start with fresh medium-roasted beans that are either pulverized using a mortar and pestle or ground in a cylindrical brass coffee mill. You will also need a jezve (or cezve) or ibrik, which makes the experience of producing this coffee all the more fun! This article provides two approaches to making Turkish coffee, one with spices and one without. Both go nicely with a little Turkish delight for your pleasure.

Ingredients

Turkish coffee:
Amounts are stated within the steps:

  • Coffee beans, medium roasted
  • Water (milk can be substituted if preferred)
  • Sugar (optional)
  • Ground or crushed spices (see steps)
  • Turkish delight (optional)

Turkish espresso:

  • Arabica coffee beans
  • Sugar

Steps

Turkish Coffee with Medium Roasted Beans

Preparing the Coffee

  1. Select the coffee beans. The best coffee beans for making Turkish coffee are Make a Hot Chocolate Mocha with Brown Sugar, java, and Viennese roast.[1] Also, less oily Arabic beans are a good choice.
  2. Have the beans ground to extra fine. They should be as fine as powdered cocoa. Extremely fine pre-processed powdered coffee can also be used but won't be as fresh, of course.
  3. Place about one heaping teaspoon (5 g/1/6 oz) of ground coffee beans per demitasse/quarter cup (60 ml/ 2.02 fl. oz) of coffee into the cezve/jezve/ibrik. The cezve is a special pot with a wide bottom, narrower neck, a spout, and a long handle.
    • Add sugar to your taste and a Turkish coffee cup (fincan) of cold water for each cup of coffee you're making. If you like spices as a flavor, you can also follow the Arabic version of Turkish coffee by adding the following:
      • 1/2 a teaspoon of crushed cardamom seed; or
      • 1/8 teaspoon ground Bruise Cardamom, cinnamon, nutmeg, or cloves.[1]
  4. Mix well with a fork or tiny whisk if you have one. Use a motion like beating an egg. A fork works better than a spoon to mix the dry coffee into the water.
  5. Place the cezve pot over low heat. Slowly bring the mixture to a boil. Do not stir. The slower the heat, the better the coffee will taste. Do not leave unattended; watch it as it heats up.
  6. Watching for the froth to start to bubble (boiling point), transfer the froth as it develops into the cups with a small spoon. Then, as the froth comes up to the edge of your pot, remove the pot from the heat and pour the coffee, muddy grounds and all, into Turkish coffee cups. Turkish coffee cups are smaller than demitasse cups. Just use small cups if you don't have Turkish ones.
    • For a frothier coffee, spoon the top froth from the cup as it appears. Then return the cezve pot to the heat and repeat twice before pouring the coffee liquid into the cup.[1]
  7. Do your best to preserve the froth already in the cups by pouring the coffee near the sides, not in the middles of the cups. This light brown, bubbly coffee froth is sometimes called the "crema" floating on the top of espresso in western European countries. It looks like a denser version of milky froth but contains no milk.
    • Do not drink the grounds that settle to the bottom. In fact, the ground should be allowed to settle before drinking; you can either wait or use a tiny splash of cold water to help them settle.[1]

Turkish Espresso

  1. Purchase the beans. It is better to purchase espresso beans that are uniquely labelled as "Turkish Coffee". For example, Kurukahveci Mehmet Efendi is an exceptional java brand. However, provided that you can't find such java, then you might attempt something like Starbucks Breakfast Blend.
  2. Grind the beans. Turkish espresso is produced from Arabica beans. Turkish java is the finest espresso you can have.
    • You can pound espresso with a mortar (the definitive technique) or a plant (today's strategy). In the final moments, your espresso should be exceptionally fine.
    • A dull meal is perfect, but even a medium broil java will yield an in number fragrance and flavour.
    • To have a speedier start, you can purchase pre-ground (ready-to-use) coffee, which is ground and broiled. Indeed, in Turkey, most individuals use pre-ground coffee for saving time.
  3. Use a fincan (Turkish espresso measure) as a measuring tool. Just pour one measure of chilled drinking water into the cezve (pot) for every mug of espresso. Include two teaspoons of java (5 g) and two teaspoons of sugar (if wanted) for every container.
  4. Heat the coffee. Mix the espresso and sugar with a teaspoon over a low flame or heat. Heat the pot as gradually as you can.
  5. When you get to point when the java practically bubbles, pour a small amount of the coffee into the measure, to get the froth. Tilt it around or exchange it between two measures.
  6. Allow the remaining java to brew a while more. A little more brewing improves it, before adding it to the glasses.
    • As you might already have noticed, Turkish style coffee does not have a sifting process. It is better to wait briefly (between 30 seconds to a minute) before drinking your java, to let the espresso beans settle at the lowest part of the container. The java blend will sink to the lowest part of the cup. Moreover, you will see most of the grounds are left in the cezve.
  7. Enjoy your coffee once it has been prepared. See below for assistance with this.

Serving and Drinking Turkish Coffee

  1. Keep the cups' appearance clean. It is considered bad form to serve someone a coffee that has spilled onto the rim or down the cup or onto the saucer. Each coffee should be perfect when presented and not spilled.
  2. Add a piece of Turkish delight (a gummi-like candy dusted with powdered sugar) on the saucer to eat after drinking the coffee, to sweeten the mouth.
  3. Wait at least a minute for the grounds to settle before you pick up the tiny cup and sip.
  4. Enjoy the rich, thick flavor, but stop sipping when you taste the grounds coming through. Leave the "mud" in the bottom of the cup. Some say the positioning of the "mud" at the bottom of the cup can tell a person's Make a Fortune Finder.



Tips

  • Invest in a Turkish coffee mill and grind the coffee just before you make it - it makes a huge difference to the taste of Turkish coffee.
  • Use milk (or cream,) instead of water if you would like a rich, creamy drink.
  • The sugar ratio is about 1 teaspoon of sugar to every 2 teaspoons of coffee grounds. Unless you like your coffee really sweet.
  • Try adding a little half and half or heavy whipping cream to help froth content but keep it on low to ensure the milk doesn't burn.
  • Another approach: Fill the pot to the pinch, grind the sugar and coffee together into a talcum powder consistency and carefully float the dry grounds of only Syrian beans on top of the cold water. Place the pot in hot sand in the sun. Wait till foam comes up and slowly submerges the coffee and sugar mixture and heats to tastes. Do not ever stir it. Pour carefully into a demitasse using a spoon to keep most of the grounds out of the cup. Some consider only this to be "real" Turkish coffee and that any other coffee beans that are not Syrian make it "Turkish style coffee".
  • While this type of coffee is commonly known as "Turkish coffee", it is the commonly used method throughout the Middle East, so in a way, it'd be better known as Middle Eastern coffee. In Greece, they call it Greek coffee; they changed the name in response to the Turkish invasion of Cyprus in 1974, however the coffee is the same, just with a different name.[1]

Things You'll Need

  • Coffee grinder
  • Cezve, jezve, ibrik
  • Turkish coffee cups (small)
  • Demitasse (quarter) cups
  • Spoon
  • Teaspoons
  • Sugar

Related Articles

Sources and Citations

  1. ↑ 1.0 1.1 1.2 1.3 1.4 Mathew Tekulsky, Making Your Own Gourmet Coffee Drinks, p. 34, (1993), ISBN 0-517-58824-2
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