How To Make Great Turkish Coffee
Though the French press method, the Moka Pot, and other brewing methods hail from around the turn of the nineteenth century, each has roots dating as far back as the 1500s. This is when the Ottoman Empire adopted the drink and dispersed its namesake brewing method as it grew and expanded throughout much of Southeastern Europe as well as the Middle East. The process is little changed since that time and requires a bevy of devices in order to yield an authentic cup of the opaque brew.
The ideal bean for the Turkish brewing method is not as specific as the other methods as either variety of bean will do. Arabica is the better choice given its higher quality cultivation and washing procedures prior to roasting, but robusta or a blend thereof, could also be suitable. If the drinker would like to experiment with the more acrid bean, then this brewing method is ideal given the number of variations that it can take and the numerous spices that are acceptable to add to the pot during the simmer portion of this process.
What you'll need to make Turkish Coffee
- Specialty grinder that goes beyond the level of a fine espresso grind (here are some of our favorite specialty grinders for sale online)
- Turkish metal coffee pot (cezve)
- Heating element such as a stove or range-top
- Robusta or arabica whole bean coffee
- Sugar (if desired)
- Cardamom, cinnamon, or similar (again, if desired)
Step by step Guide - How to make Turkish Coffee
- Fill the Cezve with just slightly less water than that desired as there will be additives that could offset the total volume once simmering occurs; take care not to allow the water and coffee to boil over by taking account of total volume now
- Begin to heat water on medium-high until it boils
- Simultaneously begin grinding the coffee to an extremely fine, flour-like consistency
- Add a teaspoon of coffee to the boiling water as well as additives such as sugar or cinnamon; do NOT stir as this could cause clumping and ruin the desired slurry-like cup of coffee
- Consider reducing the range setting to medium-low so as to prevent the mixture from boiling over
- Once there is a foam ring or bubbling, remove the Cezve from the heating source or reduce the heat significantly
- Serve approximately one third of the beverage and set the remainder of the brew on the heating element, but at low-to-simmer setting taking care never to allow the pot to boil over
- Pour, stir, and remove foam if desired; be sure to allow the brew to resettle before imbibing
- Have a glass of water first so as to cleanse the pallet and then drink the brew without removing any sediment
- Enjoy in true Turkish fashion with a piece of rock candy
Alternatively you can check out this video for a visual guide..
⸙ Barista Tip No. 1: set aside enough time so as to not rush this process; savor the process as much as the final cup by also taking care to grind the coffee beans, or seeds, beyond the sand-like ground and ensuring a flour-like powder
⸙ Barista Tip No. 2: the coffee grinds that do result from this process and which are revealed in the bottom of the cup are still used as a means to predict someone’s fortune or to help in making decisions; trying one’s hand at this tasseography requires flipping the remains of the cup onto the saucer and inferring whether the answer to a question is positive (grinds fall to the ride side) or negative (grinds will lay to the left)
The Turkish coffee brewing method is ancient and, so, should not be rushed. The process necessitates several pieces of specialty equipment such as a turkish coffee pot and an extra fine grinder, but which can result in the sustained enjoyment of a few cups of coffee and even a good fortune.
Tyler Heal is not only a Barista, but a coffee and writing fiend. He’s the editor (and owner) of Coffee Grind Guru, a blog that’s dedicated to providing coffee lovers of all experience levels with the knowledge needed to improve their daily cup o’ joe.