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How To Make Turkish Coffee

Updated on July 30, 2015

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.

Turkish Coffee - First Raise
Turkish Coffee - First Raise

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.
Your coffee is ready to be served. This type of preparation preserves the most flavors in the coffee, and the lowest acidity. If you want to extract more caffeine, bring the coffee to a rise for a few more times, but you will lose the aromas.

How To Make Turkish Coffee Video

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.

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.

Turkish Coffee Cup by herrkrueger via Flickr.com
Turkish Coffee Cup by herrkrueger via Flickr.com

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

Comments

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    • Paula Atwell profile image

      Paula Atwell 

      4 years ago from Cleveland, OH

      When I was in Israel many years ago, we drank Turkish coffee when we went out. It was so very good.

    • profile image

      robertzimmerman2 

      4 years ago

      Certainly an interesting article fro coffee lovers.

    • Arachnea profile image

      Tanya Jones 

      4 years ago from Texas USA

      I had to stop in there when I saw this. I own an Ibrik. I love to make Turkish coffee. Right now I'm having trouble finding my fave grind, Yemen Mocha, but when I do, I get it ground to Turkish fineness and I enjoy so much. I'm thinking I may have to do a companion hub to yours. BION, a Russian taught me how to make Turkish coffee.

    • profile image

      anonymous 

      5 years ago

      Great explanations, wonderful lens:) I love Turkish coffee and I cook it quite often. Arabic one is a bit different than the turkish coffee, some of them put aroma inside, however I never tried the Greek one. I would love to try it :)

    • profile image

      wordpress-guru 

      5 years ago

      i love coffee ! great lens .

    • profile image

      miaponzo 

      5 years ago

      Yes.. you would have to love a very strong brew.. because ... there is almost nothing stronger than Turkish coffee!!!

    • Fox Music profile image

      Fox Music 

      5 years ago

      I Have Never Tried Turkish, Greek or Arabic coffees but I do love a strong brew. - congrats on the "Purple Star"

    • profile image

      cleanyoucar 

      5 years ago

      Haven't tried turkish coffee, but I would certainly like to try because of this lens :)

    • Rosetta Slone profile image

      Rosetta Slone 

      5 years ago from Under a coconut tree

      Oh, I love Turkish coffee. If I drink anything else it tastes too watery and diluted.

    • srsddn lm profile image

      srsddn lm 

      5 years ago

      Coffee is enjoyable. I liked the Turkish saying about it.

    • graphite75 profile image

      Tom 

      5 years ago

      I really like coffee, so Turkish coffee sounds like something I'd like to try.

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