How to make Turkish coffee

Coffee is an important part of culinary tradition all over the world. This energy-boosting drink has become an integral part of everyone’s morning routine. That said, there are a myriad different ways that this drink is prepared.

One of the most unique methods is that of Turkey. Also commonly referred to as Arabic coffee, Turkish Coffee pertains to the special brewing method commonly used in the Levant. That said, be sure to keep reading to find out how this brewing method works.

Turkish coffee makes use of unfiltered finely ground coffee beans. The texture of these beans is so fine that they remind you of cocoa powder. These beans are then prepared by boiling them with sugar and cardamom in a special pot called a cezve or an ibrik. These pots have intricate designs carved onto their sides and have a distinctive elongated handle.

Needless to say, there is a lot of history at work here as it is one of the oldest brewing methods around. Remember that the Middle East was the center of coffee culture for centuries. Needless to say, everyone must try this brewing method at least once in their life.

So, before anything else, you will need to gather the tools and ingredients you will be using to make this coffee. You will need the following:

  • A cup of cold filtered water
  • A tablespoon of superfine ground coffee
  • A pod of cardamom, crushed
  • A teaspoon of sugar
  • Cezve or saucepan

As a rule, Turkish coffee is always served with foam on top. Remember, the key to Turkish coffee is the fineness of your grounds – it needs to resemble the consistency of powder. For the best results, you need to use cold water.

That said, be sure to follow these steps and start brewing:

  1. Pour cold water in your cezve or saucepan. Then, mix in the sugar and make sure that it is properly dissolved.
  2. Start heating the container and bring the water to a boil.
  3. Remove your cezve or saucepan from the heat before adding your ground coffee and crushed cardamom pod.
  4. Bring the cezve back to your heat source and leave it there until the mixture comes to a boil.
  5. Remove cezve from heat when the coffee starts to develop a dark luscious foam.
  6. Take a teaspoon and scoop some of the foam into the coffee cups that you will be using. Then, return the cezve to the stovetop.
  7. Let the coffee come to a boil again and pour half coffee into the cups where you put the foam.
  8. Bring to a final boil and let simmer for an additional 10-15 seconds before taking it off the heat. Now, you can fill the cups with the remaining coffee.

The process itself is what makes Turkish coffee so unique. Notice that the sweetener is not added after brewing. Instead, it is an integral element in the coffee recipe. While traditionally prepared using an ibrik or a cezve, you can also opt to use a saucepan as an alternative.

So, if you are in the mood for something different, we recommend that you give Turkish Coffee a try.

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