Traditional Turkish Coffee Recipe
The traditional Turkish coffee recipe stands out for its amazing taste, full body, and rich aroma, making it better than any other coffee you'll find.
Servings: 1 serving
Calories: 15kcal
Ingredients
- 1 cup of water /person
- 1 heap teaspoon for a medium strength coffee
- 1 teaspoon sugar optional
Instructions
- Using a coffee cup, measure the amount of water you will need. One coffee cup of water /per person. Pour the water into the ibrik or pot.
- Add one teaspoon of sugar to each cup and place the pot on the stove. Do not stir.
- Also, add the coffee (1 heap teaspoon/cup) to the pot and DO NOT STIR. Just let the coffee "float" on the surface because if you stir it now, you might cause it to clump up.
- Place your pot of water on the stove and turn the heat to medium-high.
- When the coffee starts to sink into the water, and the water is warm enough to dissolve your sugar, stir it several times and then turn down the heat to low.
- From this point on, observe your coffee. Do not let the temperature get hot enough to start boiling.
- The key idea is to let the coffee build a "thick froth," which occurs at approximately 158 F or 70 C, much cooler than the boiling point.
- If your brew gets too hot and begins to "rise," move it away from the heat or turn it down. You are almost done.
- Pour the coffee into your cups (quickly at first to get out the foam, then slowly) while ensuring that each cup has an equal amount of foam!)
- If you are serving several cups, it is better to spoon the foam into each cup first.
- The Turkish coffee is enjoyed sip by sip with various sweet desserts.
Notes
Choosing the Coffee: Using finely ground coffee specifically made for Turkish coffee is essential. The grind should be even finer than espresso.
Sugar Levels: Turkish coffee can be served sade (no sugar), az şekerli (a little sugar), orta (medium sugar), or çok şekerli (a lot of sugar). You can adjust the sugar according to your preference.
The Ibrik/Cezve: This is the traditional pot used for making Turkish coffee. Its narrow top helps to capture the foam that's a crucial part of the drink.
The "Thick Froth": This is the key element that differentiates Turkish coffee from other methods. Achieving the right froth can take a little practice, but it's worth the effort.
Stirring: Remember, initial stirring is a no-go. You only stir once the coffee has started sinking and the sugar has dissolved. Stir several times before turning down the heat, but not after that.
Equipment Alternatives: If you don't have an ibrik or cezve, you can use a small saucepan, though purists may say it's not quite the same.
Nutrition
Serving: 1g | Calories: 15kcal | Carbohydrates: 4g | Fat: 0.01g | Sodium: 12mg | Potassium: 0.1mg | Sugar: 4g | Calcium: 7mg
