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Turkish Coffee Recipe

Name: Olive Tree Restaurant Bedfords Turkish Coffee Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Turkish
Ingredients: 2 tsp finely ground Turkish coffee (powder-fine, like flour); 3 oz cold water; 1 tsp granulated sugar; 1 pod cardamom pods (optional, lightly crushed); 1 oz cold water (for serving glass); 0 to taste optional ground cardamom or extra sugar (for serving); 1 to taste cezve / ibrik (small long-handled Turkish coffee pot) or small saucepan; 1 to taste demitasse cup(s); 1 to taste small spoon

Inspired by Olive Tree Restaurant Bedford

Time10m

Serves1

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 & Water

2 tsp finely ground Turkish coffee (powder-fine, like flour)3 oz cold water1 tsp granulated sugar1 pod cardamom pods (optional, lightly crushed)

To Serve

1 oz cold water (for serving glass)0 to taste optional ground cardamom or extra sugar (for serving)

Equipment

1 to taste cezve / ibrik (small long-handled Turkish coffee pot) or small saucepan1 to taste demitasse cup(s)1 to taste small spoon

Method

Preparation

Measure

Measure 2 tsp of finely ground Turkish coffee per 3 oz demitasse cup and place the coffee into the cezve. Add 1 tsp sugar now if you want sweet coffee (options: no sugar, 1 tsp for lightly sweet, 2 tsp for medium). Add the optional crushed cardamom pod for one cup if using.

Add water

Pour 3 oz (cold) water into the cezve for a single serving. Reserve about 1 oz cold water in a small glass to serve alongside the coffee (traditional palate cleanser). Do not stir yet.

Mixing

Gently stir the coffee, sugar, and optional cardamom with the small spoon just enough to dissolve the sugar and wet the grounds, creating a uniform slurry. Ensure there are no dry pockets. This step can be done before placing on heat to preserve foam formation.

Brewing

Heat slowly

Place the cezve on the lowest heat you can maintain. Heat slowly so a foam forms without rapidly boiling. Keep an eye on the cezve; do not leave unattended.

First foam rise

As the coffee warms, foam (kaimaki) will begin to form and rise toward the rim. Just before it overflows, remove the cezve from heat. This usually happens when small bubbles form at the edges and the foam surface starts to dome.

Distribute foam

Spoon some of the foam into the demitasse cup(s) to serve, then return the cezve to the low heat.

Second rise (optional)

Allow the coffee to rise a second time until it nearly reaches the rim, then remove from heat. For a more intense extraction, you may repeat a third brief rise, but avoid a vigorous boil which will break up the foam and make the coffee bitter.

Serving

Pour the coffee slowly into the demitasse cup(s), aiming to keep the foam on top. Pour gently so the grounds remain mostly in the cezve. Serve immediately with the small glass of cold water and any extra sugar or ground cardamom on the side.

Allow the coffee to sit for about 1 minute so the grounds settle to the bottom before drinking. Sip slowly — do not sip the last teaspoon where most grounds collect.

Cleanup

Discard spent grounds after they cool (do not pour into sink to avoid clogging). Rinse the cezve and spoon with hot water; a quick wipe is usually sufficient.