Turkish Coffee

Steve GSeptember 20th, 2007
By: Steve G

(Page 6 of 6)

Turkish coffee is one of the oldest ways to brew. Thick consistency with a sweet taste mark some of the Turkish coffee’s best qualities. Going against conventional coffee wisdom, Turkish is boiled when prepared. Boiling usually ends with some extremely bitter and sour coffee, but the technique in preparing it rides that fine line between coffee greatness and disaster. Usually added with sugar, Turkish coffee offers one of the most potent incarnations of coffee. In old traditions, turkish coffee was a way to test prospective brides.

How does it work:

Not so much as it works, then how its prepared, Turkish coffee has some specific requirements. The first is a specialized pot called an cezve. Designed with a long handle that is built to prevent burning, it is neither extremely large or small. The next requirement is one of the finest grinds possible. More akin to the consistency of flour, it is near impossible to establish this grind with conventional home grinders. The best option is to ask specialty roasters to make the grind for you. The process requires a heating and reheating of the brew that results in a frothy brew that is very thick and rich. Grind: Extremely Fine


Using about 2 teaspoons of coffee grounds, add about half a cup of water and place on the stove. Add in some sugar and heat the brew at about medium heat. Before the brew reaches a boil, remove the pot and stir up the coffee. Place the pot on the stove again and repeat the process a second and third time. As foam begins to form, pour some of it into the cups. After the foam is removed pour the coffee into each cup and enjoy. Sugar has been added, but feel free to add some more if you want it sweeter.

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The ibrik also goes by different names in other countries such as cezve.
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