Have you ever been disappointed after finding a recipe for turkish coffee because you can’t prepare it, since you need 5 different kitchen tools you simply can’t find in USA?!
I Googled this topic to see what type of info is out there and I was unpleasantly surprised. I read several articles on this topic, and all of them were full of false information.
So, before I tell you how to make a good cup of turkish coffee let me mention some misconceptions about turkish coffee:
#1 Turkish coffee with no pot
False assumption: You can’t make turkish coffee without original turkish pot (which is not cheap or easy to find in USA).
True: You can make turkish coffee without original turkish pot. The truth is that you need an open top pot (you can’t use kettle) that should be small. It’s best to use one that has wider bottom and narrows towards the top so you would get a true aroma during preparation. So, not having an original turkish pot is not an obstacle.
#2 You need whole coffee bean
False assumption: You have to make it from whole coffee beans which you will first grind (this means that you need to have a coffee grinder as well).
True: You don’t need to have coffee grinder since there are a lot of coffee blends you can use for this purpose (this of course doesn’t include instant or filter coffee).
#3 Must have sweets
False assumption: Serving coffee with some turkish delicacy is a must.
True: If you want, you can serve it with turkish delicacy, but serving it without is is not a mistake. You can serve it with regular cookie or no sweets at all. The only rule is that it should be served with glass of water (like for espresso coffee).
#4 Mixing before preparing
False assumption: Before you put coffee in a pot to raise (see #5) you need to mix coffee with water and sugar in each cup and then pour it together in a pot.
True: I prepare turkish coffee every single day and I have never used this complicated method. You do not need to make turkish coffee that way.
#5 Raising coffee a gazillion times
False assumption: Coffee should raise at least three to four times in a pot.
True: You need to wait for coffee to raise in order to get that specific aroma and beautiful foam. But, this should be done once or twice tops. Leave it to raise three to four times and your time and coffee foam will be lost.
Why do I believe this is the right way to make it? First, I come from small country from Balkan, where preparation of turkish coffee is a tradition. Second, I had the opportunity to work with people from Syria (country in Arabia, which has the longest coffee tradition) and they were preparing their coffee the same way that I did.
So, I “stole” a trick or two