Have you ever had Turkish Coffee?
Have you ever made Turkish Coffee? It is one of the most amazing tastes I’ve ever had. Sure, it takes a little bit of work, but oh-my-coffee-goddess, it is amazing!
- Start with good coffee beans. It really doesn’t matter what kind of beans you use. They can be Guatemalan, Mexican, Jamaican, or Indonesian! Just make sure they are high quality, organic, and freshly roasted beans.
- Grind the beans yourself. Start with four to six teaspoons of coffee. You’ll get the best flavor if the beans are ground just before brewing. Use a Turkish Mill if you have one. I don’t, and for me, grinding the beans for Turkish coffee is a two-step process. First, use your electric grinder and grind the beans as finely as you can. Next, transfer the grounds into a mortar and use the pestle to grind the beans as finely as you can. It should almost look like baby powder. When your wrist is really tired, your beans are ground enough!
- Next, get out your Ibrik. (You can also use a small saucepan.) Measure two ounces of cold, filtered water for each serving of coffee into the Ibrik. Put the Ibrik on high heat.
- Add ½ to 1 teaspoon of organic sugar per serving
- Watch the mixture carefully, stirring as needed, until the sugar has dissolved.
- Add a pinch or two of cardamom seeds to the sugar-water syrup. Then add two teaspoons of the coffee powder, per serving. The coffee powder should incorporate into the water quickly. If you’re still seeing coffee powder on top of the water after a minute, give it a quick stir.
- Watch the coffee closely. When it begins to foam, let the foam rise to the top of the Ibrik. Then quickly remove it from the heat.
- Let it sit for 30 seconds, and then return to the heat. Again, wait for the foam to reach the top of your Ibrik and remove from the heat.
- Repeat this one or two more times for a total of three to four boils.
- After the last boil, let the pot sit for 30 seconds to a minute so the grounds can settle. Then pour into a demitasse or other small cup, and enjoy!
- Fortune Telling with the grounds left in your demitasse is common throughout the world. When you’re done, turn the cup over onto a saucer. When all the liquid has drained, turn the cup back over and read your fortune!
Follow these steps for the perfect cup of Turkish coffee. If you’d like, you can adjust this recipe to fit your tastes. Add more or less sugar, adjust the cardamom, or add a cinnamon stick when you grind the coffee beans. Just make it perfect for you.
Don’t have an ibrik or a mortar & pestle? Follow these links – these are the exact tools I use! (Yes, if you purchase them I may receive a small commission.)
