FAQ About Turkish Coffee

The duration of brewing Turkish coffee on low heat can vary based on factors such as the size of the cezve, the heat source, and personal preferences. However, a general guideline for brewing Turkish coffee on low heat is around 3 to 5 minutes.

Here's a step-by-step breakdown of the brewing process on low heat:

• Start with Cold Water: Measure the appropriate amount of cold water and add it to the cezve (ibrik).
• Add Coffee Grounds and Sugar: Add the finely ground coffee to the cezve. If you're using sugar, add it to the mixture.
• Mix and Stir: Gently stir the coffee, water, and sugar (if using) to ensure they are well combined.
• Heat on Low: Place the cezve on the heat source over low heat. The low heat setting is essential to ensure a gradual and controlled brewing process.
• Observe Bubbles and Foam Formation: As the coffee mixture heats up, you'll start to notice small bubbles forming on the surface. Pay close attention to the foam formation at this stage.
• Foaming Stage: The foam (köpük) will start to rise as the coffee mixture gets close to boiling. This is a key moment in the brewing process.
• Remove from Heat: Just before the coffee mixture comes to a full boil and the foam starts to overflow, remove the cezve from the heat source. This step prevents the foam from spilling over and helps you achieve the desired foam texture.
• Foam Separation: Allow the cezve to sit for a moment to allow the foam to settle. Use a small spoon to carefully spoon the foam into the cups.
• Pour Slowly: Slowly and gently pour the coffee into the cups, ensuring that the foam remains on top.