Just like its name implies, Turkish coffee is a beverage enjoyed in Turkey and other parts of the world, especially in Europe and Asia.
Made in a unique pot called cezve or ibrik, Turkish coffee is enjoyed in Turkey and many countries where strong caffeinated coffee is preferred. Because of its unique preparation method, Turkish coffee is a special cup and is regarded as a great symbol of friendship if you’re offered one.
However, contrary to what many people think, the drink is easier to make than is often claimed. You can learn how to make a cup from your home. However, we must sound a note of warning. Once you learn how to make it, it will displace all other types of coffee on your breakfast menu. It’s that special.
We’ll be looking at the procedure of making Turkish coffee, the type of grind required, the kind of pots used, and many more. Also, we will look at the coffee type and how best to serve it.
Turkish coffee is a unique beverage made from very finely grounded coffee and prepared in a unique pot called a cezve. The ground coffee beans used in making this beverage are not filtered.
Cezves are copper pots with long handles traditionally used to make Turkish coffee. You brew Turkish Coffee by boiling them slowly in these pots.
The method used to make Turkish coffee varies very slightly from one region to another, but the results are always the same: a rich, thick, and delicious drink that can be sweetened to the drinker’s taste.
The primary way is to grind the roasted coffee beans, add them into the pot with some water, add some sweetener if desired, and bring it to a temperature just about to boil on the cezve. The slow, careful process of heating the unfiltered coffee mixture is what makes Turkish coffee unique.
Because you need a grind as consistent as sugar to make Turkish coffee, you may need a brass grinder to achieve it. Typically, Turkish coffee is served in small cups at homes or in coffee shops. Cezves are the ideal pots used to make Turkish coffee, but if you don’t have one, any small pot would still do a fine job.
When you consider the rich flavor and high caffeine content, Turkish coffee is not especially common. Turkish culture takes it with lots of relishes, and a local proverb suggests that a cup can sustain a friendship for forty years!
Turkish coffee is not only enjoyed for its rich taste and flavors, but it is also noted for its health benefits like boosting cognitive function and fighting the growth of tumors in the body.
The significant difference between the types of coffee enjoyed in America and Turkish coffee is that the former is often brewed after being filtered and diluted. In contrast, Turkish coffee is not filtered at all. That means it still would contain coffee grounds after being brewed.
The coffee grounds that settle at the bottom of the cup mean that consumers rarely drink up the entire cup of Turkish coffee. Rather, a tiny portion is often left, so the drinker doesn’t drink the grounds with the beverage.
Incidentally, these leftovers are the basis of Turkish coffee reading. This fortune-telling procedure uses shapes formed by remnant coffee grounds in the Turkish coffee cup to predict likely future trends and outcomes.
Some coffee enthusiasts believe that Turkish coffee is not necessarily defined by the kind of coffee used but by the method used to produce it.
That’s why no particular emphasis is placed on the type of coffee to use, although it is widely accepted that Arabica coffee is the best. Meanwhile, robusta or a blend can be used if the procedure is followed appropriately.
Turkish coffee is traditionally dark brown. Remember, the coffee is not filtered. Dark roast Arabica coffee is the most appropriate to produce the best results.
However, lighter roasts will work well, especially for those who want alternative flavors. The grind size makes Turkish coffee stand out, which, when correctly done, is of fine powdery consistency.
The roast level for Turkish coffee is a medium or dark roast, and it is best always to grind the beans extremely finely, a bit more than you would do for an espresso drink.
You need a grinder and not just any grinder. That’s because Turkish coffee requires a very fine grind.
To achieve this kind of grind, you need a Turkish coffee mill, which comes in manual or electric forms. If you cannot achieve the very fine grind, you may not achieve the best brew. To achieve the best grind, you need a grinder.
Now that you have a grinder let’s look at how to prepare a delicious cup of this ageless beverage.
The process begins with grinding your coffee beans in a grinder. As noted earlier, you need a hand-operated or electric grinder.
When it is done to the required consistency, mix about two teaspoons of your coffee grinds with about 120 ml of cold water. If you like, you can add some sugar, as is mostly done in Turkish coffee shops. Your mixture should be done in a cezve or any small pot.
Transfer the pot to a stove and bring it to an almost boiling point over low heat. Your Turkish coffee is done when you notice the signature thick foam that would form just before the mixture starts boiling.
Then add another teaspoon of coffee and bring it to foam when your Turkish coffee is ready to be transferred into a small cup. Let the grinds settle at the bottom of the cup.
Remember, it is best not to stir the Turkish coffee while it’s being prepared. But if you must, do it occasionally.
Note that we have prepared a cup of Turkish coffee. To make two cups, you’ll need four teaspoons of ground coffee powder and mix it with 240 ml of water and sugar to taste. After the first boil, add two more spoons of coffee powder and continue heating.
Remember to remove your pot from the heat after the first boil. Only return to heat after the second mixture. That means you are going to get two boils in succession.
Turkish coffee is such a unique drink. So unique that it is probably the only drink that is served with water.
Traditionally, Turkish coffee is filled with water because the palate is expected to be cleared before taking the drink for maximum delight. Turkish coffee is also often served with candies or chocolates, or sweets.
Also, Turkish coffee shops often serve Turkish coffee with Turkish delight mostly, a piece of lokum coffee is often served with a small sweet morsel such as a piece of lokum (Turkish delight).
Turkish coffee is best served in small cups because it is expected to be consumed slowly. Although you are expected to drink the water just before drinking your coffee, you may occasionally drink water in between, especially if you’re taking a snack.
Because Turkish coffee isn’t filtered, you are not expected to sip your way to the bottom of the cup. This is because the ground that settles at the bottom may be too thick for consumption. You are expected to leave a sip’s worth in the cup, and if you have time for some fun, you may do Turkish coffee reading with the remnant.
If you’ve never tried making it before, you now know how to make Turkish coffee. Now you have no reason not to try it. All you need is a grinder.
Getting your coffee to the appropriate consistency is the first critical step. The second is knowing how to heat your coffee and water mixture.
If, at first, you don’t succeed, then try again. Your Turkish coffee is worth a try. With a cup of water and Turkish delight, you’re set to enjoy a drink that has kept families and friendships going for many centuries.
Last Updated on July 20, 2022 by Ashok Parmar