Mastering The Turkish Coffee Step-By-Step
So, we'll walk you through the step-by-step process of making authentic Turkish coffee, ensuring you get the perfect brew every time.
Equipment
- Cezve (Ibrik): A small, long-handled pot designed for Turkish coffee.
- Alternative: If you don't have a cezve, you can use a small saucepan.
- Coffee Grinder: To achieve a fine, powdery grind.
- Small Coffee Cups: Traditionally used to serve Turkish coffee.
Ingredients
- Finely Ground Coffee: Use high-quality, medium-roast Arabica beans, ground to a fine powder.
- Water: Cold, preferably filtered.
- Sugar (Optional): You can add sugar to the coffee depending on your taste.
Instructions
- Measure Ingredients: Use one heaping teaspoon of coffee and one cup of water (about 2.5 ounces) for each cup. Add sugar if desired: no sugar ("sade"), a little sugar ("az şekerli"), medium sugar ("orta"), or sweet ("şekerli").
- Mix in the Cezve or Saucepan: Combine coffee, water, and sugar in the cezve or saucepan. Stir well to dissolve the coffee and sugar.
- Heat the Mixture: Place the cezve or saucepan on low heat. Don't stir after placing it on heat. Slowly heat the mixture until it starts to froth, but don't let it come to a full boil.
- First Froth: As the coffee froths and rises, remove it from the heat just before it boils. Spoon some of the froth into each cup.
- Second Heating: Return the Cezve or saucepan to the heat and let it froth again. Remove from heat before it boils, and pour the remaining coffee into the cups, distributing the froth evenly.
- Serve: Allow the coffee grounds to settle for a minute before serving. Serve with a glass of water and, if desired, a piece of Turkish delight.
Video
Notes
Following these steps, you can brew authentic Turkish coffee rich in flavor and tradition. Enjoy the ritual and the unique taste of this timeless drink.