The preparation of Turkish coffee requires some practice to achieve the desired foam and flavour. The process is as much about the ritual and experience as it is about the beverage itself.
Here's a step-by-step guide to making Turkish coffee:
Instructions:
- Measure the coffee grounds: Use about one to two heaping teaspoons of finely ground Turkish coffee per cup, depending on how strong you prefer your coffee.
- Measure the cold water: For each cup of coffee you plan to make, add an equal amount of cold water to the cezve (a small, long-handled coffee pot specifically designed for Turkish coffee).
- If you like your Turkish coffee sweet, add sugar to taste before heating. The traditional way is to use one to two teaspoons of sugar per cup of water, but you can adjust this to your preference.
- Place the finely ground coffee, cold water, and sugar (if using) into the cezve. Optionally, you can add a pinch of cardamom for extra flavor.
- Use a teaspoon to gently stir the mixture until the coffee grounds, sugar, and cardamom (if used) are well combined in the cold water. Be careful not to create too much froth at this stage.
- Place the cezve on a low heat source, such as a stovetop or open flame. Using low heat is crucial to prevent the coffee from boiling over.
- Avoid stirring the coffee once it's on the heat. Allow it to heat gradually.
- As the coffee heats, a frothy foam will begin to form on the surface. This foam is an essential part of Turkish coffee. Do not stir or disrupt the foam; let it develop naturally.
- Pay close attention to the coffee as it heats. Just before it reaches a boil, you'll see small bubbles forming around the edges of the cezve. At this point, remove it from the heat immediately to prevent boiling, which can negatively affect the taste and texture.
- Carefully pour the coffee into demitasse (small) cups, aiming to distribute the foam evenly among the cups. You can tilt the cezve slightly while pouring to achieve this.
- Turkish coffee is traditionally served without milk or cream. Sip the coffee slowly and savor the rich flavor. It's customary to enjoy Turkish coffee with a glass of cold water, which can be sipped between sips of coffee to cleanse the palate.