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Author:
Franco Salzillo
Turkish coffee is unique, and that’s saying a lot when talking about coffee. Every caffeinated drink is special in a way, from the foamy cappuccino to a chocolatey mocha.
The ancient Turkish coffee, though, is beautiful for its simplicity. What starts with finely ground coffee, basically coffee turned into powder, becomes a rich and vibrant coffee that’s not only super strong but beautifully flavored.
To make this type of coffee, you need a special coffee maker, more like a metallic teapot. It’s called cezve in Turkey, and you’ll also find it by the name of ibrik. Either way, it’s a fantastic invention.
You must add water, powdered coffee and sugar to the pot and heat it. As the water boils, it’s infused with the coffee. It’s already sweetened, too, so you can pour it and enjoy it immediately. A splash of cream is not precisely authentic, but it’s lovely too.
If you don’t have a cezve, and let’s face it, few people do, you can still make a fantastic Turkish coffee in a saucepan. And let me tell you, there’s no significant difference in flavor.
I know, the real deal is romantic and faithful to the Turkish tradition, but saucepan Turkish coffee is not all that bad. If you enjoy it, then you can go and get yourself a Turkish coffee pot.
Start with a high-quality, whole-bean coffee and ground it finely; the more, the better. Start with a tablespoon of coffee per cup, and if you want your coffee stronger, add a bit more.
I also like to use a teaspoon of cardamom powder that gives the coffee an exotic feel. You can also add whole cardamom pods into the saucepan and remove them later. Finally, use your favorite sweetener.
Here’s a common doubt, is Turkish coffee stronger than Italian espresso? Both are intensely flavorful, and Turkish coffee can be grittier — it’s unfiltered, after all. Turkish coffee has more caffeine too.
Remember. Every time you enjoy a cup of Turkish coffee with friends, you’re getting a caffeine buzz, but you’re also celebrating a centuries-old tradition. That’s coffee in the purest, most natural way. That’s something special right there.
Heat the water in a saucepan. Once boiling, add the coffee and the cardamom powder. Reduce the heat to low and add the sugar.
Stir occasionally for five minutes.
Carefully pour the coffee into your cups.
Spoon a teaspoon of spent ground coffee into each cup for authenticity.
Optionally add cream to taste.
