Today I am going to show you how you can make Turkish coffee.
If you love black coffee and you like your coffee really strong, you must try Turkish coffee.
While drip coffee maker sends hot water through grounds and the filter keeps the grounds, Turkish (Greek) coffee is made by mixing coffee and water and bringing them to a boil. The grounds stay at the bottom of the cup and you get very strong, bold coffee- even much bolder than French press coffee.
You don’t need a lot of fancy equipment for this method. You do need a Turkish coffee pot (also known as cezve, ibrik or briki), but once you buy one it should last for years. You will also need some extra fine ground coffee, fresh water, and the stove.
Turkish coffee is served in demitasse cups – around 2,3 ounces. But, you can drink it from your favorite mug, just make sure to measure out the water properly when making the coffee.
To make a good cup of Turkish coffee use 1 full teaspoon of ground coffee for every demitasse cup (2 -3 ounces of water). For two cups, use 2 tsp coffee and 5-6 ounces water. It’s best to use dark to medium roasted coffee (any brand will do), and it has to be extra fine ground coffee, almost like powder. Anything coarser than fine espresso grind is too coarse for this method. You can even find pre-ground Turkish coffee on Amazon. Here’s how to make Turkish coffee:
TURKISH COFFEE RECIPE
You will need:
Turkish coffee pot
dark roasted coffee, extra fine grind
1. Start with fresh, cold water. Pour water into the pot (use a cup to determine how much water you need) and bring water to a boil.
2. Once it reaches a boil, remove from heat. Add 1 heaping teaspoon of ground coffee for every cup you’re making, and gently stir.
3. Put the pot back on the stove to rise, just for a few seconds. When it starts to rise (watch it closely as it can go wild fast) get it off the stove.
4. Pour. Evenly divide the foam among the cups, then fill the cups with coffee. Serve hot, along with a glass of water.
A few notes:
Use the demitasse cup to measure the water needed for each cup of coffee. Make sure not to fill the pot to the top and leave some room for coffee to “rise”. Use 1 heaping teaspoon of ground coffee for every demitasse cup.
If you like your coffee sweet, you can add sugar to the water before you make the coffee or after. Add 1/2 tsp sugar for medium-sweet coffee or 1 tsp for sweet coffee directly to the pot with water, stir and bring water to a boil. If you want to add sugar after you’ve made the coffee, add sugar to the cup, stir well and let it settle for a minute. Do not stir again or while you drink it, so you don’t bring the grounds up.
Choose the right equipment and choose smart: The price of a traditional Turkish coffee pot here is usually much higher than their real price. That’s because they are sold as an exclusive item. However, the original Turkish coffee pot is made from copper with a special technique, but no one guarantees that you will get that level of quality even if you spend a significant amount of money. Instead, choose some reasonably priced pots. You can even get some inox or enamel pots. If it’s made of a strong material – like stainless steel, inox or enamel and can be used on the stove, you can use it. I recommend getting a medium-sized pot – around 10 – 12 ounces. It’s much easier to use than the smallest one.
So have you ever made Turkish coffee? I would love to hear your experience with it and if you haven’t, give it a go and let us know how you liked it!