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Turkishdrinkveganvegetariangluten-freedairy-free
Turkish Coffee
Turkish Coffee is a traditional method of preparing coffee that originated in the Ottoman Empire and remains central to social culture across Turkey and the Middle East. It is brewed unfiltered in a small copper or brass pot called a cezve, producing a rich, thick, intensely flavored drink served with the grounds settled at the bottom of the cup.
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Instructions
- 1
Measure 4 demitasse cups of cold water (approximately 60 ml each) and pour into a cezve or small long-handled saucepan.
- 2
Add 4 teaspoons of finely ground Turkish coffee to the cold water, one teaspoon per serving.
- 3
Add sugar to the cold water at this stage: use 0 teaspoons for unsweetened (sade), 2 teaspoons for lightly sweetened (az sekerli), or 4 teaspoons for medium sweet (orta), stirring gently once to combine before heating.
- 4
If using cardamom, add the lightly crushed pods to the cezve with the coffee and water mixture.
- 5
Place the cezve over the lowest possible heat and allow the coffee to slowly heat without stirring, watching carefully as it begins to warm.
- 6
As the coffee heats, a dark foam will begin to form on the surface. Just before it boils and rises completely, carefully spoon a little of the foam into each of the 4 demitasse cups to reserve the froth.
- 7
Return the cezve to the heat and allow the coffee to rise and foam again, then immediately remove from heat before it boils over.
- 8
Slowly and steadily pour the hot coffee into each cup, allowing the grounds to settle naturally at the bottom.
- 9
Let the coffee rest for 1 to 2 minutes so the grounds fully settle before serving.
- 10
Serve immediately with a small glass of cold water and a piece of Turkish delight or dark chocolate on the side, as is traditional.
