Sometimes it´s good to take a break from the regular cup of coffee you have everyday and make Turkish coffee to do something different. When you make Turkish coffee you don´t use filters but place the coffee directly in the water in the special pot which is called cesve or ibrik. The coffee used is so well ground that it resembles the texture of cocoa powder. Sugar is added at the beginning of making Turkish coffee for those that use sugar in the coffee.
- You start by measuring out the amount of water to be used and adding it to the pot.
- Place the ibrik on the stove and turn it to medium high, until the water has heated up.
- Now you add the coffee (it´s best to have the coffee as fresh as possible as it will foam better), measuring about 1 tablespoon for every 3 oz of water. It is important that you do not to stir the coffee into the water but let it float on the surface to prevent the coffee from clumping up.
- Do you take sugar in your coffee? then add it in this step, but don´t stir just yet.
- When you see that the coffee is starting to sink and the water has gotten warm enough to dissolve the sugar you can stir several times before turning the heat to low. In this step you want to see foaming which happens when you stir the pot.
- As soon as you see a bubble ring form on the surface, turn the heat down a bit to avoid the coffee from boiling. You should be seeing small bubbles forming on the surface. That is normal as the idea is to build up a thick froth and the best temperature for that is around 158°F. It is important not to let the coffee boil. If you let it boil the coffee will lose it´s foam.
- Try to keep the coffee foaming as long as you can without letting it come to a boil. At this stage in the process it is alright you give the coffee a little stir. It is good to keep in mind that the more froth you have, the better the coffee will taste. If the coffee starts to rise then it is too hot, remove it from the heat for a small time to let it settle. You can put the pot back on the heat to raise the foam again but doing it once is enough and doing it two time is absolute maximum.
- Now the coffee is ready to pour into cups. Pour it quickly at first to get the foam and then slow. When serving into several cups it might be better for you to spoon the foam into the individual cups
Wait for about 30 seconds after pouring to let the grinds settle in the cup before drinking. When serving up Turkish coffee keep in mind that it is always served with a glass of water. The water is served with the coffee to clean you pallet. To make the experience even more authentic have some Turkish delights with the coffee.