Turkish coffee is a smooth, sometimes sweetened delight. As one of the oldest coffee types in existence, it’s also one of the coffees that requires to most time, effort and special tools to make at home. It has innumerable varieties, depending on the coffee beans chosen, the decision to include sugar and how much sugar to include, any spices sprinkled on top of the foam, and the care taken when preparing it.

To Make Turkish Coffee at Home

You need a tall, wide-bottomed, narrow-necked pitcher, usually made of metal for its lack of reactions with the coffee. A metal spoon is a necessity, or particles get stuck on the bottom of the pot and begin burning. You will also need something that can be used to finely grind the coffee beans-an ordinary grinder will not work. This item can be omitted if Turkish coffee grounds were purchased in the first place.

Ingredients in Turkish Coffee

Turkish coffee is basically a type of espresso-it can be sweetened at the beginning of the brewing process, but milk or cream are not typically permitted as additives. The ingredients needed for home-made Turkish coffee are very finely ground high-quality coffee beans, good-quality water-preferably filtered, not tap water- and any additives that might be desired, such as sugar or finely ground spices to dust the foam.

Steps for Home-Made Turkish Coffee

To begin, put the coffee grounds and water into the coffee pot and stir well to break up any lumps. If the coffee needs to be sweetened, add the sugar or honey now. Never use artificial sweeteners. Then, place the pot on a stove set to very low heat, stirring consistently. When the coffee begins to foam, choices have to be made. Turkish coffee can be safely brought to nearly boiling three times without harming the flavor or texture, but the decision to bring it to nearly boiling more than once is a personal choice. If extra cooking is desired, tap the pot gently against the counter several times to force the foam to settle, then place the pot back on the burner.

Turkish coffee

When the coffee has cooked enough-never let it boil, the flavor turns flat!-scoop the foam evenly into the cups, then gently pour the coffee in after it. If done properly, the foam will rise to the surface. If done too vigorously, the foam will break into bits and lose its integrity. Let the coffee sit for several minutes to allow the grounds to settle to the bottom of the cups. If desired, now is the time to sprinkle any ground spice upon the foam. Sip and enjoy the fruits of your labor.

Turkish coffee is fine, steeped in history, and gloriously hard to make correctly on the first try, but the time, effort, and patience needed to perfect the taste is well worth it. With the right tools, making Turkish coffee at home can be a rewarding experience, full of fun, good tastes, and plentiful rewards.

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