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How To Make Turkish Coffee
How to Make Turkish Coffee, or Arabic Coffee, or Greek Coffee
Turkish coffee, or Türk kahvesi in Turkish, is a widespread method of preparing coffee, mostly used in the Eastern Europe, Middle East, and North Africa. The Turkish coffee brewing method uses very fine ground coffee, which is infused in boiling water, in the Turkish pot. Although the brewing method is widely known as Turkish coffee brewing, it is also referred to as Arabic coffee, or Greek coffee.
How To Brew Turkish Coffee
The High Heat, Fast Method of Making Turkish Coffee
The Turkish coffee is prepared on the stove top, or on any other heat source, or just simply using hot water. Traditionally is prepared in a Turkish pot, (cezve in Turkish, or ibrik), by bringing the water to boil and adding the ground coffee to infuse it. This method is best used for electric stoves that at the lowest temperature are still too hot, and will cause your coffee to overflow.
- Using an ibrik, add one quarter cup of water for every espresso cup you want to make, and an additional 10% more water.
- Place the cezve on the stove top.
- If you like your coffee sweet, add sugar now.
- Bring the water to boil and remove the ibrik from heat.
- Add a teaspoon of extra-fine ground coffee for every espresso cup you want to make, and stir to make the grinds sink.
- Put the ibrik back on the stove and reduce the heat to the lowest possible.
- Watch carefully and when the coffee starts frothing and raising remove from heat stir another two or three times, and let it settle.
How To Make Turkish Coffee Video
Mehmet Efendi Turkish Coffee
What Is a Cezve or an Ibrik - Turkish Coffee Pot (Ibrik, Briki, Cezve, Turka)
Ibrik is a small pot, with a long handle, specially designed and designated for brewing coffee. The body has a cone shape with a large base and a narrow neck, in order to preserve the aromas, and traditionally is made of brass, or copper, but the modern designs include ceramics, aluminium, or stainless steel. The specially designed neck will cause the coffee vapors to condensate on the narrow and cooler neck area, preserving the flavors while allowing a prolonged brewing time for better infusion.The cezve, (as called by the Turks), or ibrik as called in the West, is also known as briki in Greece, džezva in Serbia, Croatia, and Bosnia and Herzegovina, ibric in Romania, toorka in Russia.
How To Brew Turkish Coffee
The Slow, Low Heat Turkish Brewing Method
This is the traditional method of preparing Turkish coffee. Originally the Turkish coffee was prepared on hot sand, which was slow transferring the heat to the cezve, (the Turkish pot). The water was never brought to a boiling, ensuring a low acidity, powerful aroma and strong coffee. You can use any heat source the can be controlled in a way to transfer lower amounts of heat to your ibrik.
- Add a quarter of cup water for every cup you want to make, and an extra 30% water.
- Add the sugar if you like, and the ground coffee, and stir.
- Place the ibrik on the heat and let it brew for about half an hour.
- If the heat is low enough, the coffee will never raise, and the aromas will be preserved.
- Remove from heat, let it settle a bit and serve in espresso cups.
Kyocera Ceramic Coffee Grinder
Grinding Turkish Coffee
The identity of Turkish coffee is affected by the very fine grind size. There are very few coffee grinders that can produce the necessary powder like grind required for an authentic cup. The electric residential grinders are not equipped for grinding Turkish size, even if they are advertised as such. They just don’t have powerful enough motors to grind that fine. The real Turkish coffee grind can be obtained with a specially designed manual milling machine. You have to do some manual grinding, but is worth the effort. Read this article for more tips on grinding Turkish coffee.
Serving and Drinking Turkish Coffee
The Turkish coffee is served in small cups, espresso style. People drink it with or without sugar, most often without cream or milk, but a lot of people prefer it toned down.A common misconception is that you will drink the grinds because the coffee is not filtered. Here are some tips to avoid this.After you pour the coffee in cups wait about a minute, to allow the grinds to settle. The finer the grind, the easier the grinds will go to the bottom of the cup.Stop drinking when you start tasting the grinds or, if you see the grinds when you tilt your cup. The grinds will settle and form a compact layer that will not be easily disturbed.Adding a few drops of cold water poured in the cup, will precipitate the coffee powder to the bottom.
Bottom of A Turkish Coffee Cup
How to Make Turkish Coffee
"Coffee should be black as hell, strong as death, and as sweet as love."
Did you ever drink Turkish coffee, or Greek or Arabic coffee?Did you like it? Many first time drinkers are turned down by the unfiltered grinds. Many people don't like the dark color of the Turkish coffee, being used to the clear lighter drip coffee.What do you think about it.
© 2013 Dorian Bodnariuc