Turkish coffee
Extra-fine coffee heated slowly with water in a cezve until it foams, and served unfiltered in a small cup.
Turkey · Cezve · Hot · Very strong
- Coffee
- 7 g
- Water
- 70 ml
- Ratio
- 1 : 10
- Temperature
- Cold
- Time
- 6 min
- Caffeine
- About 60 mg
Cold, heated slowly.
Dark roast, extra fine grind- Foam 10 ml
- Turkish coffee 55 ml
Ingredients
- 7 gGround coffeeextra fine, like flour
- 70 mlCold water
- 4 gSugaroptional; this is orta, medium sweet
Method
Put the cold water, coffee, and sugar if using in the cezve, and stir until the coffee is wet and mixed.
Heat it slowly over low heat, without stirring, until a ring of foam forms and starts to rise, 3 to 4 minutes.
Heat3:30Take it off the heat just before it boils, and spoon some of the foam into the cup.
Return the cezve to the heat until the foam rises once more, then pour the rest slowly into the cup.
Let it rest for a minute so the grounds settle, and drink it without stirring.
Rest1:00
Tips
- Decide on the sugar before brewing: sade is without sugar, orta is medium with about a teaspoon, and şekerli is sweet with two.
- Heat it slowly; the foam builds only when the coffee comes up to temperature gradually, and a boil breaks it.
- Serve it with a glass of water, and stop drinking before the grounds at the bottom.
About this drink
Turkish coffee is made by slowly heating very finely ground coffee with water, and sugar if wanted, in a small pot called a cezve, and it is served unfiltered, with the grounds settling in the cup. The method spread through the Ottoman Empire from the sixteenth century, and in 2013 UNESCO listed Turkish coffee culture and tradition as intangible cultural heritage. It is thick, strong, and aromatic, with a layer of foam that marks a well-made cup.
