Turkish Coffee
"From Saad Fayed, Turkish coffee is famed for the way it is made. It is prepared in an ibrik, a small coffee pot that is heated. Sugar is added during the brewing process, not after, so the need for a serving spoon is eliminated. Cream or milk is never added to Turkish coffee, and sugar is optional. It is always served in demitasse cups. In some regions, your fortune is told by the placement of the coffee grinds left in the cup!"
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- Ready In:
- 10mins
- Ingredients:
- 4
- Serves:
-
2
ingredients
- 1 cup water
- 1 tablespoon of extra fine ground coffee (powder consistency)
- 1⁄8 teaspoon ground cardamom or 1 cardamom pod
- sugar (optional)
directions
- Bring water and sugar to a boil in ibrik.
- If you do not have an ibrik, a small saucepan will work.
- Remove from heat, add coffee and cardamom.
- Return saucepan to heat and allow to come to a boil.
- Remove from heat when coffee foams.
- Again, return to heat, allowing to foam and remove from heat.
- Pour into cup, and allow to sit for a few minutes for the grounds to settle to the bottom of the cup.
- Cardamom pod may be served in cup for added flavor.
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TURKISH COFFEE TIPS:
- ****** Many people have made note that the coffee did not foam the second boiling. Sorry about that. Maybe if, when you pour the coffee into the cup, you do it from up high. I think I read that somewhere.
- Turkish coffee must always be served with foam on top.
- If you can't find finely ground Arabic coffee, you can purchase a bag of coffee at any coffeehouse and ask them to grind it for Turkish coffee. You need to have a powder-like consistency.
- Do not stir after pouring into cups; the foam will collapse.
- Always use cold water.
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Here's a technique for keeping the foam on your Turkish coffee: Add the coffee (and sugar, etc) to the water before heating. Don't bring it to a "boil". Bring it up to just below a boil, where the mixture just starts to bubble and the "plug" of coffee starts to expand. (The advantage of the ibrik over a saucepan is that the ibrik's "chimney" gathers the floating coffee into a more compact mass.) Take it off the heat and let the foam reduce a bit (say about 20 seconds), then repeat one or two times. NEVER bring Turkish coffee to a full boil, boiling breaks down the elastic characteristics of the "plug" of coffee. -
If Turkish coffee must always be served with foam on top why doesn't the coffee pictured here have foam? -
U didn't add milk ?
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Thank You for this. I haven't made it myself but I will! Not long ago I had Turkish Coffee for the first time - and its my favorite!!!! I've always disliked adding creme/milk to my coffee, but felt I needed to because of the taste and how it made my stomach feel. Turkish coffee was gentle on my stomach, love the taste - of course and no need to add anything to it - pure coffee bliss!!!! thanks again Rosario
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Yay! Ever since I spent my KG2 in Syria 17 years ago (my mom comes from there), I longed for that smell. To me, nothing beats the smell of coffee and cardamom, especially in the morning or after a large meal. I just enjoyed a cup of this recipe, and it's almost as good as when I was there! (There's only one thing missing to make it as good : Syria) When I went back with my mom 6 years ago, we brought back some bags of Turkish coffee. There was 3 types : 5% cardamom, 10% and 15%. I'm always annoyed that my mom never chooses 15%, but I can make my own now! It's simple, I go by weight (yeah, 15% is really a LOT) and I choose a blend of very dark bitter coffee mixed with a light sweet one. Here are some approximations. 5% is regular : it means that for 1 tbsp coffee, you put about 1/8 tsp cardamom. 10% is strong : 1/4 tsp cardamom. 15% is very strong : for the same amount of coffee, you put 1/2 tsp cardamom. That's how I like it!
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