Turkish Coffee | How To Make It With Detailed Instructions
Turkish Coffee Accompanied byTurkish Delights
Basic Knowledge and Facts About Turkish Coffee
History states that Turkish coffee is the first real method of coffee preparation. The brewing method is unique and needs special utensils. It is known by many different names, depending mostly on the country where it is served. GREEK coffee, ARABIC coffee, ISRAELI coffee, SERBIAN coffee are some of the most known but the list could be a lot bigger, considering all those nations that are in favor of Turkish style coffee.
There are many types of coffee brewing methods worldwide, manual and automatic. My research found that a lot of Turkish coffee websites show almost the same steps. Most of them though miss essential and critical details that they could have helped their readers make that exceptional tiny cup of coffee.
As a coffee expert I make various types of coffee drinks in my daily repertoire. I admit that Turkish coffee needs a lot of practice to acquire the techniques involved. TWO things are the most important to watch out:
(a) CREATING FOAM
(b) NOT BOILING THE WATER
It is a strong coffee, stronger than espresso, but without the bitterness. And YES, there is a muddy left over in your demitasse cup that you DON’T drink!
After reading this article you should be able to make professional Turkish coffee at a level that will surprise everybody around you. Especially, if you learn some extra historical coffee facts related to expansion of coffee worldwide. Turkish coffee attracts the attention of the non-familiar with the making ritual, so be ready to answer a lot of questions.
Excellent choice in a traditional design but without the copper and the fancy designs. The different sizes will help you make the right amount of Turkish coffee you need.
Turkish Coffee Utensils
Necessary making-serving Turkish coffee equipment
The types of equipment used in the preparation of Turkish coffee are distinctive. The MUST have utensils are:
(a) Turkish coffee pot (known as ‘’cezve’’, ‘’ibrik’’, ‘’briki’’ etc.)
(b) Demitasse coffee cups (espresso style)
Any alternate types of coffee pots or cups that you think that might be suitable, unfortunately they will cause to an inferior coffee, which not too many people will consider as Turkish coffee!
There is another item that I usually label as "Optional" (but for some coffee aficionados it is the #1 necessary of all the utensils): Turkish coffee grinder.
The best coffee types come right after grinding freshly roasted coffee beans. So, before consider buying it you have to decide if you will use roasted coffee beans OR ready ground coffee. I use both of them. When I am in a hurry then ready Turkish ground coffee is helpful. In gatherings and special occasions I go for the whole ritual.
The Turkish coffee grinder makes a uniform powder coffee grind because it has cylinders instead of blades. Blades can randomly create those extra fine particles. If the grind is not like ‘’dust’’ then your coffee will be "cloudy".
There are different types of Turkish coffee pots in the market. Copper, tin, enamel and stainless steel are the most common. I prefer stainless steel pots and I leave the elaborated copper designed ones for kitchen decoration. If you don’t mind copper and tin (health reasons mostly but also some extensive cleaning and care taking) then go for what the most native drinkers use.
Another important issue to consider is the size factor. It is not going to be ‘’one size fits all’’ situation. Too much space inside the pot will ruin the foam of your Turkish coffee. Either you get a full size set (4 to 6 pieces) or at least two different sizes. (I suggest a 2-cup & a 4-cup).
Turkish Coffee Equipment
Rate Turkish Coffee Recipe
Turkish Coffee in 6 Simple Steps
This is the recipe that my family’s coffee shop used for years with great success.
There are a few types of Turkish coffee recipes in the Internet as well with spices, especially cardamom and cinnamon (cardamom is very popular in Israel and the Arabic world).
If you like them then you can buy a flavored ready ground coffee or mix your grind with a pinch of it.
- 4 oz. cold bottled water, (1 demitasse + little more)
- 1.5 teaspoon Turkish ground coffee
- 0-2 teaspoons sugar, (adjust accordingly)
- In an 8-oz. Turkish coffee pot combine the water, coffee and sugar (if used).
- Stir with a spoon until you dissolve the dry ingredients into the water. Leave the spoon aside and place the pot on low heat.
- Bring the liquid to a near-boil. When the foam rises into the neck of the pot, remove it from heat. Watch it closely and DO NOT allow it to boil.
- Let the foam settle down and pour half of the foam into the demitasse cup. (Using a spoon to collect it may help you a lot).
- Return the pot to the stove and repeat steps #3 two more times.
- Pour the coffee immediately into the cup. Serve with a glass of cold water and a small piece of Turkish delight. (Water cleans the palate and prepares the mouth for full flavor. The small gummy sweet soothes the coffee’s strong taste)
Serving Turkish Coffee
This is the Greek version and the most selling brand in the mainland. Smooth and wonderful taste with an intensive aroma. It truly reminds you all those coffee scenes on post cards from the Greek islands! Suggested for people just entering this type of coffee.
Professional Turkish Coffee Recipe Tips
Learning those extra brewing facts about Turkish coffee
Up to now you are familiar with the needed utensils and the step-by-step procedure of making a traditional Turkish coffee, Does this comprehensive knowledge guarantee the perfect Turkish coffee? Unfortunately not!
Most of the above materials are given by many so called “coffee websites” specializing in guides to various coffee types. To tell you the truth, most of them never tasted NOT ever made Turkish coffee! SINGLE most important criterion is the quality of the foam at the top of the cup. It sounds simple enough in reading instructions but in the real practice the result is sometimes disappointing.
Complete your "educational" tour to by studying the following 5 professional Turkish coffee tips. They will definitely upward your brewing skills.
Tip #1: FRESH COFFEE. Make sure to use the freshest possible coffee in order to be able to create rich foam. Checking dates on coffee bags and proper storage are both critical.
Tip #2: WATER QUALITY. It must be cold (room temperature) and without chemicals. If your tap water tastes chloride or fluoride DON’T use it for ANY kind of coffee. The cold water can trap in more gas so the coffee will have thicker foam.
Tip #3: POT SIZE. Use the correct size of pot; it is out of the question to make a dosage of 2 cups in a pot designed for 6 cups. The empty space inside the pot will be too much for the foam to hold properly. You will end up with a weak amount of foam in your cup that will disappear after the first sip.
Tip #4: CORRECT HEAT. Ensure that your pot is getting the correct type of heat in order to create lots of foam. That means low heat and if possible from all sides, not just from bottom. Slow cooking will actually give time to the coffee to form its foam. Heat it slowly. The coffee will release flavor, when it starts boiling from the sides. The gas devices are considered better than the electric ones for this reason.
Tip #5: NO BOILING. When you place the pot on the stove, ensure you don't boil its content. After it is heated for 1-2 minutes, the coffee should have very tiny-bubbled foam. If you have BIG bubbles - you are over boiling it. Turn down the temperature immediately. If you boil it then all coffee particles will go up into the liquid.
All types of coffee drinks suggest something sweet to accompany the beverage. Turkish coffee though is the only one that suggests a UNIQUE one; Turkish Delight. (Remember Edmund in the movie “The Chronicle of Narnia”?)
Short Turkish Coffee Quizview quiz statistics
Turkish Coffee Making Poll
Do you know how to make Turkish coffee in a decent level?
My Hubs With Different Coffee Taste
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