How to Make Turkish Coffee
For Turkish coffee you want to be sure you ae using a very fine grind of
coffee. Traditionally, Turkish Coffee is served in a small 60
ml
cup called a demitasse.
- Measure out 1 teaspoon of ground
coffee per demitasse cup and place it in the Turkish coffee pot called
a 'cezve' or an 'ibrik'. It is a small pot with a wide
bottom, a
narrow neck and top, a pour spout and a handle.
- Add the amount of cold water you will be using by measuring
out enough to fill howvwer many demiatsse cups you are making.
- If you would like to add sugar, do it now.
- Place the mixture on the heat. Allow it to come
to a boil and a foamy froth will start to rise to the top of the pot.
- Remove the pot from the heat before the froth boil over.
- Return to the heat and repeat frothing a second and third
time.
- After the third frothing, pour a bit of the froth into each
cup.
- Return
the brew to the heat and bring to a boil one last time, then
immediately pour it into the the serving cups over the froth, grounds
and all.
- Allow the brew to sit for at least one minute to allow the
grounds to settle to the bottom.
- Enjoy your Turkish Coffee one sip at a time, but stop when
you start sipping grounds.
It was believed that the grounds in the bottom of your cup could be sed
to predict your future.
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