Turkish Coffee Recipe
Make Turkish Coffee Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Coffee
To serve
Equipment
Method
Prepare and measure
- 1
Measure water and coffee
Measure 3 fl oz (about 90 ml) cold water per cup into the cezve. Add 2 level teaspoons of extra-fine (Turkish) ground coffee per cup. Add sugar according to taste: 0 tsp for unsweetened, 1 tsp for medium sweet. If using cardamom, lightly crush one pod and add it now.
- 2
Do not stir yet after adding coffee and sugar. Let the ingredients sit briefly so the coffee settles on top of the water.
Brewing
- 3
- 4
Slow heating
Heat very slowly over low heat. Watch carefully; do not leave unattended. The goal is to bring the mixture to a near simmer so foam (kaimaki) forms without boiling vigorously. This usually takes 4–6 minutes depending on heat source.
- 5
First foam rise
As tiny bubbles form at the edges and a thick foam rises toward the top (but before it boils over), remove the cezve from heat. Skim a little of the foam with a spoon and place into the serving cup(s).
- 6
Second foam rise (optional)
Return the cezve to the heat and let it come up to foam a second time. Remove just before it boils. For a traditional extra-foamy cup, you can repeat the heating once more for a total of two foam rises.
Serve
- 7
Pour the coffee slowly into the demitasse cup(s), aiming to distribute foam evenly. Pour gently to leave most grounds in the bottom of the cezve; do not stir after pouring.
- 8
Serve immediately with a small glass of cold water to cleanse the palate. Allow grounds to settle for a minute before sipping; do not drink the grounds at the bottom of the cup.