How to prepare Turkish Coffee...
Not for the
weak hearted…It is traditional to drink this coffee strong and sweet.
If done properly, the treat is well worth it! Once you’ve mastered home roasting coffee, half the work is done. The perfect cup of coffee starts with fresh roasted beans.
Depending on how you prepare your coffee, the grind size will effect the final taste.The freshness & quality of the water used in preparing a cup of coffee is essential to the outcome of a great tasting cup of coffee. Only cold, freshly drawn water, free from any odd chemical taste should only be used.
Turkish coffee is prepared using a copper or brass pot called a Ibrik or raqwa. Look for good quality copper or brass ones with long handles. A good fresh arabica med-dark roast coffee finely ground should also be used for this method.
Directions are for a single serving. If needing to prepare a larger quantity- adjust the measurements accordingly.
Use a heaping teaspoon of coffee for 3 oz of cold water. If sugar is used, add one heaping teaspoon as well. Add the sugar just before the coffee comes to a near-boil.
As the cezve heats over medium heat let the coffee start to froth or foam. When foam or froth has developed, pour the froth on top of the Ibrik into a warm demitasse cup. Continue heating the remaining coffee a second time just as it starts to bubble and form more froth or foam. When it froths again, pour the rest into the cup. Do this three times- each time pouring off the foam.
Let the grounds settle for a few minutes and serve hot. Do not stir the coffee once it has been poured.
For variation – add some crushed cardamom, cloves or a stick of cinnamon with the coffee when beginning the process.
In Arabic, the foam on top of the Turkish coffee is called “the face of coffee”
Turkish coffee is never filtered. Some grounds will settle at the bottom of the cup, for this is custom.