HOW TO MAKE TURKISH COFFEE
will need to have a Turkish coffee pot, a spoon, sugar and coffee that has been
ground to a fine powder. It really does not matter what kind of coffee
you use, but it should be light to medium roast, because you will be roasting
it again while making your brew. You can get Turkish coffee in several
different ways: 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. B.
Grind it at your local grocery store! Yes, thatís right. You may
not have noticed, but most grinders (99.9%) at your local grocery stores in the U.S. have a Turkish coffee grind
setting! Just select the "Turkish Coffee" setting and grind
your beans. If itís not fine enough, you may want to run it twice. C.
Buy ground coffee from Turkish Coffee World.
- Measure the
amount of cold water you will need: your cup is your measuring cup.
- Place your pot
of water on the stove and turn the heat to low to medium setting.
- Add about 1
tablespoon of Turkish 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 first.
- When the
coffee starts to sink into the water and the water is warm enough to
dissolve your sugar, stir it fairly good. This will dissolve smallest
particles. However, you should only do this once.
- When you see a
"ring" of bubbles forming on the surface, pay close attention to
- From this
point on watch your coffee carefully. Do not let the temperature get
hot enough to start boiling. (NEVER let it come to a 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 much foam because it will have simply evaporated!.
- Keep it at "foaming" stage as long
as you can without letting it come to a boil. The more froth, the
better it will taste. In addition, your
coffee must be fresh, or it will not foam. If your brew gets too
hot and begins to "rise", then move it away from the heat.
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 it 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. But only do this if you have to.
If you want sugar
can add milk and sugar to your brew, but you should do it before brewing. You
can also do it separately and then pour your brew over it but be careful when
stirring; donít stir up the sediments too much.
- Turkish coffee
is always served with a glass of water in order to clean your pallet
before tasting the brew!
- 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 drink this Turkish treat sip by
sip. Stop when you get to the grounds at bottom of your cup. Then turn
your cup upside down and find someone who can read your fortune!