How do you make Turkish coffee?
You can check the answer of the people under the question at Quora “how to make turkish coffee“
How do you make Turkish coffee?
You can check the answer of the people under the question at Quora “how to make turkish coffee“
The best coffee I ever had was in a Turkish restaurant in Saudi. I asked the waiter (who made it) what the secret was. He told me never let the water boil. So I scoured the internet for 5 seconds, and found how to make perfect Turkish coffee.
How to make Turkish Coffee with detailed instructions
To make Turkish coffee at home, you need a cezveh, Turkish ground coffee, cold water, sugar, and a stove. One recipe would call for adding sugar to the bottom of the cezveh, cold water up to the point in the cezveh between tapering in and tapering out, and then a few heaping spoonfuls of coffee above the water. You’d then heat it over the stove at a low to medium boil until the coffee (now a crispy-looking, billowing film) is on the verge of spilling out of the cezveh. You can reduce the heat and then pour it, or reduce the heat and bring it near the point of spilling a few more times. If you just get loose bubbles, then you’re probably doing it wrong, or your cezveh doesn’t have the right shape.
Use Turkish coffee beans freshly ground to a powder.
Place one heaping tsp. (7-8 gr.) for each portion in an empty and dry cezve (small long-handled pot). Note: In order to bring the foam to the ideal thickness and have room for the coffee to rise in the pot, be sure to use a cezve of a size appropriate to the amount of coffee being prepared.
Add the desired amount of sugar as follows:
Plain – No sugar added
A little sweet – 1 sugar cube (2-3 gr.)
Medium sweet – 1 ½ sugar cubes (3-4.5 gr.)
Very sweet – 2 sugar cubes (4-6 gr.)
Pour into the pot one coffee cup of room temperature water for each portion of coffee.
Stir the mixture well before placing the cezve over the fire. (Do not stir it after it is placed over the fire.)
Use a low flame. (Allow approximately 3 minutes for the coffee to cook.)
To distribute equal amounts of foam:
The first time the coffee rises (at about 80o C): Lift the cezve from the flame before the mixture rises to the brim and spoon equal amounts of the foam into the cups. Put the cezve back on the fire.
The second time the coffee rises (at about 90o C), more foam is formed. Again, remove from the fire before the mixture rises to the brim. Let it sit for a few seconds. (At this stage, the process can be repeated if desired. However, take care not to let the coffee boil to avoid it becoming bitter and watery.)
After each time the coffee rises in the pot, distribute the foam to the cups in equal amounts. In this way each cup will contain an equal amount of coffee. Serve a glass of water with the coffee.
Thanks to:
( Turkish Coffee Culture and Research Association )
@TurkishCoffee – Turkish Coffee
twitter account @turkishcoffee
I wrote another friend yesterday in Quara. I copy-paste that article to you,..I hope you will like it.
Turkish coffee preparation and drinking ceremony is as follows.
There are 3 stages.
* Coffee preparation / production.
Coffee beans are usually imported from Yemen. “Because it is suitable to make Turkish Coffee”
Raw coffee beans are baked by rotating in a drum.
(same as washing machine drum)
Then the baked coffee beans are milled with a mill, full flour or powdered sugar-like fineness.
Today, this stage is now being done entirely in factories or workshops.
* Cooking stages
When breakfast or dinner is over, all together to sit, they pass into the living room.
The lady of the house or in a restaurant waitress asks you what to drink, if you say coffee, second asks the question, how do you drink? There may be different requests,
(Sugary, medium, less sugary or unsweetened)
Acceptable cooking style, for up to 2 persons, with cooking pot, it is called “cezve”
coffee pot, cooking with wood coal, from on ash ,near charcoal cooked slowly,
the coffee pot is immediately taken from the fire during foaming,
Priority foam evenly, then gently without foam part The cup is filled into so-small porcelain drinking cups. it is called “fincan”
* And Served
Served with tray and each cup next to a glass of water
(“coffee grounds” left on the bottom when the coffee cup runs out)
If the residue comes to the mouth to drink bitterness to drink)
Coffee cup next to a dragee madlen chocolate or a piece of Turkish delight.
Drink coffee sip-sip.
For Everbody Afiyet olsun (Enjoy; health, well-being)
The Most Famous Coffee Dealer Since 1871, The place of sale is always like the
Cinema ticket office
Mısır Çarşısı (The Egyptian Bazaar)-Eminonu / Istanbul
(It is already very famous, I think this picture is not considered ad)
Use this coffee: http://www.tulumba.com/storeItem.asp?ic=FB490879TR546
I think the is the best source for How to make Turkish Coffee http://www.turkishcoffee.us/how-to-make-turkish-coffee/
Victor Allen’s
How do you make Turkish coffee?
I don’t. I really never liked the flavor of sweet in coffee regardless of other flavors being in there too.
My approach was to put 4 (3oz?) cups of water in the ibrik, add 1 standard coffee scoop of finely ground coffee, 1/2 scoop of sugar, and a big pinch of ground cardamom. I then would heat the ibrik on the lowest possible heat until the foam approached the top, and then would call it done.