Turkish coffee for those hearing the term for the first time, is not a type of coffee. It describes a certain method of preparing a coffee, which is quite different to what you will be used to when making your cappuccino’s and your lattes.
Firstly, the coffee is ground to the finest possible powder. Most “regular” grinders that are to be found in homes across America will not have a setting for such a fine grind. So for anyone wanting to try this themselves, there are four options
- Grind your beans to a powder manually with a mortar and pestle
- Buy a specialist turkish coffee grinder
- Have your beans ground at your local coffee shop
- Buy ready-ground turkish coffee
The second thing that distinguishes Turkish coffee is the small pot in which it is brewed. Turkish coffee pots have a narrow top and are held directly over heat whilst the coffee is brewed inside.
The characteristics of a Turkish coffee, when it comes to drinking it, are a thick, rich foam (or crema) and what is affectionately known as the “Mud”. The mud describes the thick silt that is left in the bottom of the cup after you finish drinking – and it is regularly used to tell fortunes in some countries!
What you will need
- 1 Turkish Coffee Pot (also known as jezve or cezve)
- Powdered or pulverised freshly roasted coffee beans
- Heat source (i.e. a stove top)
- A fork
Steps for making Turkish Coffee
Once you have all of the bits and pieces above, you’re ready to make your coffee! Here are the steps:
- Place some cold water into your coffee pot and heat it slowly. (Keep it below boiling point though out the whole process.)
- Add between 1 and 2 teaspoons of coffee per “demitasse cup” (or 3 ounces of water) and let it float on the top (do not stir).
- Add your required amount of sugar at this stage.
- Once you see the coffee beginning to sink and your sugar is dissolving, give it a stir and then reduce the heat.
- Stir continuously until the brew starts to foam.
- As the foam develops, reduce the heat further and when the bubbles start to become very small you should remove the pot from the heat completely.
- The longer you can keep the coffee foaming whilst not letting it come to the boil, the better flavour you will be developing. You can place it back over the heat again if you wish, but no more than a couple of times.
- When it’s time to serve, carefully spoon the foam into the required number of cups and then slowly pour the coffee from the turkish coffee pot into the cups by sliding it down the inside edge of the cups so as not to disturb the foam.
How to serve Turkish Coffee
Turkish coffee has a very strong and distinct flavour so is usually served with a glass of water. This lets you cleanse your palette so you can appreciate the full flavours of the cup.
Do not drink your coffee straight away. Let it sit for a minute or so, giving the sediment enough time to settle to the bottom of the cup.
Optionally, have a couple of pieces of Turkish Delight ready for after your coffee to sweeten your mouth up again!