Turkish coffee is already the pinnacle of coffee-brewing techniques. Therefore, the best Turkish coffee can only be made by improving the existing recipes for Turkish coffee, spending more time on each individual step.

To Make the Best Turkish Coffee

The finest quality of ingredients leads to the finest quality of end products. By buying top-quality coffee beans and making sure that their ground consistency is approximately that of powdered sugar, the quality of the Turkish coffee already begins to improve. Purifying the water also increases the quality because there are no impurities to cloud the taste. Using only a wide-bottomed, narrow-necked metal pot and a metal spoon will also prevent contamination from inferior products.

Brewing the Best Turkish Coffee

Turkish coffee requires patience for the most meager of brews. To make the best Turkish coffee, extra time must be spent on all of the steps to ensure that no mistakes or rushing occurs. First, fill the pot with clean, pure water, then top it with powder-fine coffee grounds, at approximately one heaping teaspoon per cup of water. This will ensure a proper infusion of flavor. Place the pot on the stove at very low heat, or alternately in hot sand, depending on preferences.

Then, as the water slowly heats, gently stir the mixture to begin extracting the flavor from the coffee grounds as the coffee brews. Once the coffee is gently steaming and has foamed up nearly to the top of the pot, remove it from the heat. If it boils, the chance of making the best Turkish coffee is gone from the pot. Gently scoop the foam out of the pot, and either place it in the coffee cups or throw it away, whichever suits your tastes. When the foam is gone, carefully pour the coffee into the cups. If the foam was retained, it will now be floating to the top. Let the coffee sit for several minutes, or the grounds will still be swirling in the cup.

Variations on the Best Turkish Coffee

If the Turkish coffee is desired to be stronger, it must be treated with the utmost care and caution to prevent mishaps. Once it has foamed and is steaming, take it off the heat and gently tap the side of the pot to reduce the amount of foam. Then, place it back on the heat and carefully watch for foaming and steaming. This can be done a maximum of two times to prevent burning the coffee.

ground coffee beans

Each successive time has more risk. Also, at the beginning of the entire process, when the water and the coffee are first mixed, a small amount of sugar can be added to sweeten the final product, but sweetening brings with it the risk of burned sugar. Finely-ground spices can be sprinkled on top of the full cup just before serving to add variety.

Turkish coffee is finicky at the best of time, and improving an already difficult recipe can be nearly impossible, but with time, patience, and effort, the best Turkish coffee can be made and enjoyed.

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