Monday, May 25, 2009

Turkish Coffee

    As with other ways of preparing coffee, the best Turkish coffee is made from freshly roasted beans ground just before brewing. A dark roast is preferable but even a medium roast coffee will yield a strong aroma and flavour. The grinding is done either by pounding in a mortar (the original method) or using a mill (the more usual method today), and the end result is a fine coffee powder. Beans for Turkish coffee are ground even finer than the grind used in pump-driven espresso makers; therefore, Turkish coffee should be powdery. It is the finest grind of coffee used in any style of coffee making.

    For best results, the water must be cold. The amount of water necessary can be measured using the cups. The coffee and the sugar are usually added to water, rather than being put into the pot first. For each cup, between one and two heaped teaspoons of coffee are used. In Turkey, four degrees of sweetness are used.

    • 1 cup water
    • 1 tablespoon of extra finely ground coffee (powder consistency)
    • 1/8 teaspoon ground cardamom, or 1 cardamom pod
    • sugar (optional)
    • Bring water and sugar to a boil in ibrik. If you do not have an ibrik, a small saucepan will work.
    • Remove from heat and add coffee and cardamom.
    • Return saucepan to heat and allow to come to a boil. Remove from heat when coffee foams.
    • Again, return to heat, allowing to foam and remove from heat.
    • Pour into cup, and allow to sit for a few minutes for the grounds to settle to the bottom of the cup. Cardamom pod may be served in cup for added flavor.
    Turkish Coffee Tips
    • Turkish coffee must always be served with foam on top.
    • If you can't find finely ground Arabic coffee, you can purchase a bag of coffee at any coffeehouse and ask them to grind it for Turkish coffee. You need to have a powder-like consistency.
    • Do not stir after pouring into cups; the foam will collapse.
    • Always use cold water.
    Watch this video on how to make Turkish coffee

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