Description
Experience the rich and traditional flavors of Turkish coffee, a unique brewing method that creates a thick, foamed coffee served in small cups. This recipe highlights the simplicity and elegance of making authentic Turkish coffee with just coffee grounds, cold water, and optional sugar.
Ingredients
Scale
Ingredients
- 1 cup cold water
- 1 tablespoon finely ground Turkish coffee
- Sugar to taste (optional, typically 1 to 2 teaspoons)
Instructions
- Combine Ingredients: Place the cold water, finely ground Turkish coffee, and sugar (if using) into a cezve (traditional Turkish coffee pot). Stir the mixture just once to combine.
- First Heating: Slowly heat the cezve over low heat without stirring. Allow the coffee to gradually warm so the foam (kaimaki) begins to form on the surface.
- Collect Foam: As the foam rises, carefully skim or collect it using a spoon and place it into your coffee cups.
- Second Heating and Pouring: Return the cezve to the heat and bring the coffee to a near boil again. Pour the coffee gently into the cups, ensuring the foam remains on top for the traditional foamy finish.
Notes
- Use very finely ground Turkish coffee for authentic texture and flavor.
- Heating slowly is essential to develop the characteristic foam and avoid boiling over.
- Sugar is optional and can be adjusted according to preference; common levels are ‘sade’ (no sugar), ‘az şekerli’ (little sugar), ‘orta’ (medium), or ‘şekerli’ (sweet).
- Turkish coffee is traditionally served without milk and accompanied by a glass of water and sometimes Turkish delight.