Turkish Coffee and How to Make It
Everything You Will Need to Make Your Turkish Coffee
Number one on the list is a Turkish Coffee Pot, called Ibrik or Cezve which is pretty much the same pot, just different names.
Keep in mind that the best results will be produced by the one made of copper, but if you find the copper one a bit pricey , get a stainless steel or some other metal.
For your convenience the links for pots are provided in the article.
- Second on the list, you guessed it right – coffee! It is extremely important to mention two things about coffee. It has to be Medium Roast and finely grinded, ultra fine to the powder consistency, otherwise your coffee will not come out the way it supposed to be. You can either get it on Amazon or grind it yourself.
- Number three would be sugar, which is completely optional, but if you would be using sugar, keep in mind as a reference, if you want your Turkish Coffee less sweet, you will add 1 teaspoon of sugar, medium 2 teaspoons and extra sweet 3 teaspoons.
Now that all ingredients are ready, let’s get cooking!
Step by Step Process to Make it Perfect
- Step number one is putting a heaped teaspoon of coffee per each cup you are planning to serve. If you prefer a stronger cup of coffee, you can put two.
- Next is sugar that we just mentioned above, depending on the sweetness level you and your guests prefer.
The following step has different variations, some people shake coffee and sugar in the Ibrik and then add water without stirring and put it on the low heat, the other group of people adds water, stir and then put it on the low heat. You will have to find out for yourself what works best for you., but never stir coffee once you put it on the heat.
Water has to be measured rather precisely, in other words you pour in water measured in how many cups you are serving. Turkish coffee originally had been prepared in hot sand, so by putting it on a low heat you are committing to patience; the process cannot be rushed!
After a while you will see, that a coffee will create a foam, that is called crema and it will start slowly coming up in your Ibrik/Cezve. At this point you are supposed to take that crema and distribute it evenly between the people you are serving and put the Ibrik back on the slow heat. Once coffee starts rising again, you can take it off and SLOWLY pour in the cups, this way your foam/crema will rise to the top and it will look beautiful.
There is an opinion that you can make your coffee rise a few times without boiling and then do the same thing that we just described in the paragraph above.
Final Thoughts on Making a Perfect Turkish Coffee
NEVER let the Turkish coffee boil, you will get a bitter cup of coffee and NEVER stir it in the cup. Just wait a few moments till the coffee parts go down.
Turkish coffee is best served with a glass of water. The purpose for that is to clean a pallet before taking your first sip. This will allow you to really enjoy the rich flavor of the coffee!
If you have any questions, please do not hesitate to shoot us an email and we promise to respond promptly.
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