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Author:
Franco Salzillo
Turkish coffee takes many names and forms all around the Arabic countries, northern Africa, and basically all the countries around the Mediterranean. Let’s just say people here have been enjoying coffee long before we started drinking it in the West.
However, coffee in Turkey is a bit different from your average cup of joe. People mix coffee grounds, sugar and water first and then bring it to a boil. The result, though, is terrific — an unfiltered, rich and flavorful cup of coffee.
Learn how to make traditional Turkish coffee. It’s easier than you think, as long as you have the right ingredients and items in hand. Don’t worry; if you don’t own a traditional Turkish coffee pot, you can use any kettle and even a small pot for this one.
To make a traditional Turkish coffee, you need a traditional coffee pot. That’s the cezve, a copper pot with a handle used to brew or, better said, boil the coffee, ideally over scorching sand. Of course, you can use any pot to make Turkish coffee, but the results are not precisely the same.
You’ll also need finely ground coffee, and I mean fine as powder. Traditionally, you get to drink the coffee grounds in Turkish coffee, so you don’t want the grounds to be too coarse. Arabica-Robusta blends are a nice alternative for this rustic type of coffee, but 100% Arabica is also fantastic, especially if medium-roasted and of high quality. Finally, use your favorite type of sugar. Granulated sugar is typical, but use your favorite.
To make traditional Turkish coffee, you need finely ground coffee. Then, combine it with the water and sugar and stir well until completely dissolved. Heat that mixture over a steady, low flame until the coffee boils and a lovely foam layer forms on the top.
To serve Turkish coffee, divide the coffee, foam and sediments between the number of cups you’re reserving. Other than that, Turkish coffee is fantastic with pastries, custard desserts, nuts and dried fruits. This is one strong coffee, but it’s also creamy and sweet, so it’s easy to love.
Fill your cezve pot with water and add the coffee and sugar. Dissolve.
Boil and allow a layer of foam to form.
Pour the coffee, including the foam and all the sediments, into the serving cup and enjoy!
