The Turks were drinking coffee long before it became popular in the rest of the world.
Interestingly, although Turkish coffee is typically made on a stove, it’s sometimes made in a pan sitting on a stove full of hot sand in bazaars.
Turkish Coffee How to Make?
Turkish coffee is much thicker and more robust than the regular coffee we drink. You can use any type of beans, including arabica, which is considered best, but robusta or a blend would be fine. The beans must be ground to a very fine powder, which is left at the bottom of your coffee cup when served.
Turkish coffee has a bitter, earthy taste. Cardamom is sometimes added to some varieties of coffee during the grinding process.
Some people use milk, but original Turkish coffee is always served black.
The most important thing about Turkish coffee is foam (froth).
It must have a good foam on top. Which is why any ingredients in traditional Turkish coffee are mixed together before it’s placed on the stove.
Serve a Turkish coffee without proper foam is considered an insult.
You make Turkish coffee in a copper or brass plated pot with a narrow neck, and a long handle called a cezve (Ibrik).
It comes in different sizes and usually has a tiny number underneath, which indicates how many cups it holds.
Traditionally, Turkish coffee is served in a small coffee cup and saucer with a couple of Delights pieces on the side.
A small glass of water is usually served with coffee to cleanse the palate afterward.
How can you make this exotic creation from the comfort of home, then?
How to Make Turkish Coffee?
To make a cup of Turkish coffee, take a heaped spoon of coffee for each cup. For a medium sweet coffee, add an equal measure of sugar. A sweet-toothed person needs a spoon and a half of sugar.
Once you’ve added the sugar, Measure some water in a Turkish cup and add it to the pot. If you add water after adding coffee, it creates a better foam, something you should be striving for if you’re looking to replicate traditional Turkish coffee.
At this stage, use a teaspoon to stir the coffee, water, and sugar. It’s vital that you mix everything thoroughly and put it on a low heat and wait for it to boil. When the mixture threatens to run over the rim of the cezve, quickly remove it from the heat, stir, then return to the heat.
In a moment, it will again start to boil over, instantly remove the coffee from the heat. Don’t stir again to keep the foam intact.
Returning the cezve to the third time ensures the roundness of the flavor and thorough blending of coffee and sugar.
This is what makes a perfect cup of Turkish coffee.
If you’re making more than one cup of Turkish, spoon foam into each cup.
Slowly pour your coffee into the cups. Be careful not to lose that precious foam as you pour.
Traditionally, Turkish delight is eaten to add a touch of sweetness. If you add sugar and stir the coffee once it’s poured, you’ll lose the foam.
Tempted to try some Turkish coffee? If so, be sure to let us know how you got on.
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