HOW TO MAKE TURKISH COFFEE
You will need to have a Turkish coffee pot, a
spoon, sugar and coffee that has been ground to a fine powder. Although most
people use the Arabica beans, it really doesn't matter what kind of coffee you
use. However, it should be a medium roast, because you will actually roast it
again while making it. You can get the Turkish coffee in several different
A. Purchase a special Turkish grinder (regular electric grinders with blades
spinning at a high speed will NOT do the job) and grind the coffee yourself. We
do have these available at our store if you are interested.
B. Grind it at your local grocery store!
Yes, that's right. You may not have noticed, but most grinders (99.9%) at your local grocery store in the U.S. have a Turkish coffee
setting! Just select the "Turkish Coffee" setting and grind your
C. Buy it ready made from Turkish Coffee World. We
sell it in our store but you can also find it at most Mediterranean stores if
you live in a big city.
- Measure the amount of cold water you will need.
- Place your pot of water on the stove and turn the heat to
medium-high (just until the water heats up).
- Add about 1-2 heaping tea spoons (or 1 tablespoon) of
coffee per demitasse cup (3 oz). Do
not stir it yet. Just let the
coffee "float" on the surface because if you stir it now you might
cause it to clump up.
- Add sugar to taste. Do
not stir it yet, Let the water
warm up little bit as above.
- When the coffee starts to sink into the water and the
water is warm enough to dissolve your sugar, stir it several times and then turn down the heat to low. You should stir it
several times, up until your brew starts to foam (you can also vigorously move
your spoon side to side to encourage to start the foaming).
- When you see the bubble "ring" forming on the
surface, turn down the heat a little bit more or move your pot away from the
heat source. Pay attention to the bubbles that are forming at this stage.
Bubbles should be very small in size.
- From this point on watch your coffee carefully. Do not
let the temperature get hot enough to start boiling. (NEVER LET IT BOIL - many
instructions on how to make Turkish coffee use the term "boiling" but
this is totally inaccurate) The key idea here is to let the coffee build
a thick froth and that
occurs approximately around 158 F or 70 C (i.e., much cooler than the boiling
point of water which is 212 F or 100 C at standard pressure. If your brew comes
to a boil, you will not have any foam because it
will simply evaporate!).
- Keep it at the "foaming" stage as long as you can without
letting it come to a boil. You might even gently stir your brew a little bit at
this stage. The more froth, the better it will taste. Also your coffee must be fresh or
it will not foam as well. If your brew gets too hot and begins to "rise",
then move it away from the heat or just turn it down. You are almost done.
Repeat this process until your foam has "raised" and
"cooled" at the most couple of times (NOT 3-4 times
like some instructions. Even once is enough). Then pour in to your cups (quickly at
first to get out the foam, then slowly) while making sure that each cup has
equal amount of foam! If you are serving several cups then you might be better
off spooning the foam into each cup.
- Turkish coffee is always served with a glass of water.
You drink water first to cleanse your pallet!
- Wait about half a minute or so to let the grinds settle
to the bottom of your cup.
- Find a comfortable spot in which to savor your delicious
coffee and remember, drink this Turkish treat..sip by sip.
© All rights reserved to Shannon Dagher. DO NOT copy,
blog, use or repost.
You can also watch videos in
our library on
how to make Turkish coffee.
HOW TO MAKE TURKISH COFFEE - QUICK GUIDE