FAQ About Coffee

Turkish coffee is a traditional method of coffee preparation that originated in the Middle East. It is known for its strong flavor, rich aroma, and unique brewing technique. Here's how Turkish coffee is prepared:

Gather Equipment and Ingredients:

• Ibrik or cezve: A small, long-handled, and narrow-necked coffee pot specifically designed for brewing Turkish coffee.
• Turkish coffee: Use finely ground coffee beans specifically labeled for Turkish coffee. The grind should be very fine, almost like a powder.
• Water: Use cold, filtered water.
• Sugar (optional): Turkish coffee is often brewed with sugar, but it can also be prepared without it.

Measure Water and Coffee:

• Use a demitasse cup or another small cup to measure the amount of water needed. The standard ratio is approximately one cup of water (about 1.7 fluid ounces or 50 milliliters) per serving.
• Add the measured water to the ibrik or cezve.
• For each serving, add one heaping teaspoon (about 0.17 ounces or 5 grams) of finely ground coffee to the water in the ibrik. Adjust the amount of coffee based on personal preference for a stronger or milder cup.

Add Sugar (Optional):

• If desired, add sugar to the coffee and water mixture in the ibrik. The amount of sugar can vary depending on personal preference, but a common guideline is one teaspoon of sugar per serving. Adjust according to your taste.

Stir and Heat:

• Use a spoon to stir the mixture gently until the coffee grounds and sugar (if added) are dissolved in the water.
• Place the ibrik on low heat, either on a stovetop or a specialized Turkish coffee pot warmer.
• Slowly heat the mixture, stirring occasionally, until it reaches a near-boiling point. Take care not to let it boil over.

Foam Formation:

• As the coffee heats, a layer of foam will start to form on the surface. Allow the foam to rise but be attentive to prevent it from overflowing.

Pour and Settle:

• Once the coffee starts to foam and before it reaches a full boil, remove it from the heat source.
• Pour a little bit of the foam into each serving cup, distributing it evenly among the cups.
• Return the ibrik to the heat source, allowing the remaining coffee to continue heating for a few more seconds. Repeat the process of pouring a small amount of coffee into each cup until all the coffee has been poured.

Settle and Serve:

• Allow the coffee to settle for a brief moment, around 30 seconds, to allow any remaining coffee grounds to sink to the bottom.
• Serve the Turkish coffee while it's still hot, sipping it slowly and enjoying the rich and intense flavor.