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 and flavoring
To serve
Method
Preparation
Measure and combine
Use a cezve (ibrik) about 6–8 oz capacity. Add 3 fl oz (about 90 ml) of cold water into the cezve for one serving. Add 2 level teaspoons of finely ground Turkish coffee on top of the water—do not stir yet. If you want a sweet coffee, add granulated sugar now: 1 tsp for lightly sweet (az şekerli). For medium sweet (orta şekerli) use 2 tsp, for very sweet (çok şekerli) use 3 tsp. If using cardamom pods, lightly crush the pod and add it now (or add a pinch of ground cardamom).
Dissolve and blend
Stir gently just until the coffee and sugar are dissolved into the cold water and there are no dry pockets. After stirring, stop; further stirring once heating begins will disturb the formation of the crema (foam).
Brewing
Place the cezve on low heat. The aim is to heat slowly so foam (kaimak) forms without boiling violently. Do not leave unattended.
As the coffee warms, foam will rise. Watch carefully. When the foam begins to rise but before it boils over (small bubbles appear at the edges and top swells), remove the cezve from the heat. This first rise should take about 2–4 minutes depending on heat level.
Spoon a little of the foam into the serving cup(s) to distribute the crema.
Return the cezve to the heat and let the coffee rise again until it nearly boils. Remove from heat before it boils over. For a stronger flavor, you can repeat the heating-and-rising cycle a third time, but two rises is traditional.
Serving
Pour the coffee slowly into the cup(s), aiming to keep the foam on top. Do not stir after pouring. Turkish coffee is served with the grounds settling at the bottom; allow a minute for the grounds to settle.