Brewing Turkish Coffee

Turkish Coffee (or Greek Coffee) is a very potent, purist way of brewing coffee that dates back centuries. It originated in Istanbul, Turkey where it is believed that the first coffee house was opened; proving that todays coffee culture isn't a new trend, it's an old tradition!

This brewing method goes by many names around the world such as, Greek coffee, Cyproit coffee, and Arabic coffee. However, here in the United States it is most commonly referred to as "Turkish Coffee." In the middle east, Turkish coffee is the most common brewing method.

Brewing Turkish coffee is simple: it involves a very fine, powder-like grind of coffee, a small pot to make it in, and sugar and/or spices to your liking. It is made by placing cold water in a pot along with the powdered coffee and any sugar or spice (often cardamom). Then heating it to a boil at a rate which takes about 5 minutes. Once it is served in the cup, the sediment (called "dregs") settle to the bottom.

Traditionally, there are special tools used in brewing Turkish coffee. These include a small, narrow pot made of copper with a wooden handle for boiling the coffee, a teaspoon and the fine grind coffee. It is possible to use a small pot you may already have at home. The larger the pot, the more foam will stick to the sides of the pot, which is not desirable. It is best to use a pot that holds just enough water to brew all the coffee. Also you need the water to have some depth for it to allow for the coffee sediment to sink.

Another way of heating the water is by filling a tray (at least 5 inched deep) with sand and placing it on the burner. When the sand is hot, place the small pot in the sand. This will heat the coffee mixture slowly and produce a better flavor. For step-by-step instructions on Turkish coffee, please see the Brewing Turkish Coffee How-to Page.

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