Turkish coffee is a traditional method of brewing coffee that originated in the Middle East and is still popular in countries such as Turkey, Greece, and Egypt. It is known for its strong, rich flavor and thick foam on top. The coffee is made by finely grinding coffee beans and then brewing them in a small pot called a cezve.
The unique preparation method of Turkish coffee involves using a small amount of finely ground coffee beans and simmering them in water, rather than using hot water to extract the flavor like in other brewing methods. The coffee is brewed multiple times before serving, and it is typically served in small cups with the grounds left in the bottom. This method allows for a stronger and more concentrated coffee, with a thick foam on top called “kaimaki”.
- Ground coffee beans – 2 tablespoons (7-10g) per cup of coffee
- Water – 1 cup (240ml) per 2 tablespoons of coffee beans
- Optional: sugar – 1 teaspoon (5g) per cup of coffee, to taste. Spices such as cardamom – a pinch (about 0.5g) per cup of coffee, to taste.
Note: This is a general guideline and the amounts may vary depending on personal preference. Adjust the quantity of ingredients as necessary to suit your taste.
- 1 Turkish coffee pot (cezve)
- 1 Stove or heat source
- 1 Small cups
- 1 Spoons
- 2 tbsp Ground coffee
- 240 ml Water
- 1 tbsp Sugar
- 0.5 gram Cardamom
- Measure and grind the coffee beans - Measure out 2 tablespoons (7-10g) of coffee beans per cup of coffee. Grind the beans to a fine powder, similar in consistency to flour.
- Add water, coffee, and optional ingredients to the cezve - Place the cezve on the stove and add 1 cup (240ml) of water per 2 tablespoons of coffee beans. Add the ground coffee and any optional ingredients such as sugar or spices. Stir the mixture to combine.
- Place the cezve on the stove and bring to a simmer - Turn the heat to medium-low and bring the mixture to a simmer. Be careful not to let it boil.
- Remove from heat just before it reaches boiling point - As soon as the mixture begins to froth, remove the cezve from the heat. This should happen just before it reaches boiling point.
- Allow the coffee to settle and pour into small cups - Allow the coffee to settle for a minute or two to allow the grounds to settle to the bottom of the cezve. Slowly pour the coffee into small cups, being careful to leave the grounds behind in the cezve.
- Traditional method of preparing the Turkish coffee is to pour it back and forth from the pot to the cups, it's called "çekme" which make the foam thicker, and it's not necessary but it could be fun to try.
Traditionally served with Turkish delight or sweet pastries – Turkish coffee is often served with traditional sweet treats such as Turkish delight or baklava. This can be a great accompaniment to the rich, strong flavor of the coffee.
Enjoy the rich, strong flavor and thick foam of the coffee – Turkish coffee is typically served in small cups, traditionally called “fincan” and it’s usually served to one person. The thick foam on top, called “kaimaki”, is an important aspect of the traditional Turkish coffee experience. The rich and strong flavor of the coffee is best enjoyed slowly, savoring the unique taste and aroma.
Note: The traditional serving of Turkish coffee is typically 1 cup per person, but it can vary depending on the occasion and personal preference.
Turkish coffee is a traditional method of brewing coffee that originated in the Middle East and is known for its rich, strong flavor and thick foam on top. The unique preparation method involves simmering finely ground coffee beans in water, traditionally served in small cups called “fincan”, and it’s usually served to one person. To make Turkish coffee, you will need a Turkish coffee pot, ground coffee beans, water, and optionally, sugar and spices such as cardamom.
The traditional serving is accompanied by sweet treats like Turkish delight or baklava. The process of preparing Turkish coffee is simple but requires attention to detail and patience to achieve the perfect cup. Enjoy the rich, strong flavor and thick foam of the coffee slowly, savoring the unique taste and aroma.