Traditional Turkish Coffee
The secret lies in the grind. The coffee must be pulverized into a fine powder—finer than what you would use for espresso—to ensure it settles properly and provides the right body.
Watch the foam, not the clock.
The coffee should never reach a rolling boil; if it does, the foam will dissipate and the flavor will turn bitter.
- cezve (copper or stainless steel pot)
- small demitasse cup
- teaspoon
What goes in.
- 1 heaping tbspextra-fine ground coffee
- 1 small cupcold filtered water
- to tastesugar (optional)
Managing the Foam
Keep the pot on low heat. As the coffee warms, a dark foam will rise toward the rim; you must lift the pot just before it overflows to preserve that froth.
The method.
Combine
Add the cold water to the cezve first, followed by the coffee and sugar if you are using it. Stir just enough to integrate the grounds; do not over-mix.
Low Heat
Place the cezve on the smallest burner at the lowest setting. Patience is required here; allow the coffee to slowly heat for about 3 to 4 minutes.
Collect Foam
Once the dark foam starts rising up the sides of the cezve, use your spoon to carefully scoop a small amount of the froth into your serving cup.
Final Heat
Return the cezve to the heat for a few more seconds to let the foam rise a second time, then pour the coffee slowly into the cup, taking care not to disturb the foam layer.
Settle
Let the cup sit undisturbed for two minutes before drinking. This allows the heavy grounds to sink to the bottom of the cup.
Other turns to take.
Sade
Coffee prepared with no sugar added.
Orta
Coffee prepared with one teaspoon of sugar.
Şekerli
Coffee prepared with two or more teaspoons of sugar.
When it doesn't go to plan.
Always use the cup you intend to serve from to measure the water; this ensures the perfect volume.
Cold water is essential to extend the brewing time, which helps develop the foam.
Never stir the coffee once it has started to heat, or you will collapse the foam structure.
The ones that keep coming up.
Can I eat the grounds at the bottom?
No. The grounds form a thick sludge at the bottom of the cup. Sip slowly and stop before you reach the sediment.
What if my coffee has no foam?
The heat was likely too high, or your coffee grind was too coarse. Ensure the grind is like confectioners' sugar.
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