FAQ About Turkish Coffee

The traditional brewing method for Turkish coffee involves a specific process using a cezve (also known as ibrik), which is a small, long-handled pot designed for making this style of coffee. Here's a step-by-step guide to the traditional Turkish coffee brewing method:

Ingredients:

• Freshly ground Arabica coffee beans (finely ground to a powder-like consistency)
• Cold water
• Sugar (optional)
• Cardamom (optional, for flavoring)

Equipment:

• Cezve (ibrik)
• Small cups for serving
• Heat source (stovetop)

Steps:

• Measure Water: Use the coffee cup that you'll be serving in to measure the cold water. For each cup of coffee, measure about 1 cup of cold water and pour it into the cezve.
• Add Coffee and Sugar: For each cup of coffee, add about 1 heaping teaspoon of finely ground coffee to the cezve. You can also add sugar to taste at this point if desired.
• Optional: Add Cardamom: If you prefer, you can add a pinch of ground cardamom to the coffee and water mixture for additional flavor.
• Mix: Gently stir the coffee and water mixture in the cezve to ensure the coffee is well incorporated.
• Heat: Place the cezve on low heat and start heating the mixture. The goal is to gradually heat the coffee without bringing it to a boil too quickly.
• Foaming Stage: As the coffee heats up, a layer of foam (köpük) will start forming on top. This is a crucial part of the brewing process.
• Adjust Heat: Keep a close eye on the cezve and adjust the heat as needed. You want to maintain a gentle simmer to allow the foam to develop without boiling over.
• Remove from Heat: Just before the coffee comes to a full boil, and the foam is close to overflowing, remove the cezve from the heat source. This helps prevent the coffee from boiling over.
• Foam Separation: Allow the cezve to sit for a moment so that the foam settles. Then, use a small spoon to carefully spoon the foam into the cups.
• Pour: Slowly pour the coffee from the cezve into the cups, ensuring that the coffee grounds in the cezve stay behind.
• Settling: Let the coffee sit for a moment to allow the grounds to settle at the bottom of the cup.
• Serve: Turkish coffee is traditionally served in small cups accompanied by a glass of water to cleanse the palate between sips.