Bring Turkey into your home with this recipe

You probably already know this, but there are different ways to prepare coffee. Some preparation methods have arisen from age-old traditions. A good example of age-old coffee is Turkish coffee. Making Turkish coffee is not difficult, but you do need to know how to do it. Fortunately, practice makes perfect. With these steps from KoffiePiraat you can bring a piece of Turkey to your own home.

A cup of history

Turkish coffee was officially developed in the Ottoman Empire. Turkish coffee is associated with an exceptional taste, aroma, performance and preparation. This way of making coffee fits very well with the history of Turkey. Traditionally, the coffee is made on hot sand, but nowadays we just use a stove. The strong coffee can be found everywhere in Turkey. You can compare it to an espresso, but then slightly different.

Supplies

Very finely ground Turkish coffee or ground 100% Arabica coffee beans

Small cups (e.g. for espresso)

Coffee pot or cezve

Water

Optional

Ibrik

Sugar

Turkish delight

Preparation method

1.

Pour cold water into cezve. A cezve is a Turkish coffee pot made for Turkish coffee. Don't have a cezve at home? Use a stovetop coffee pot. This works just as well.

The amount of water depends on the number of cups of Turkish coffee you want to make. An authentic way of measuring water is with an ibrik. This is a copper or bronze jug with a long stem and a narrow neck. You can also just use a cup to measure the amount of water. 1 cup of water is equal to 1 cup of coffee.

2.

Add a teaspoon of Turkish coffee to the water. It is important that the water is still cold. Turkish coffee is very finely ground coffee, even finer than espresso. In general, a coffee grinder can hardly do this. If you do not have Turkish coffee at home, you can use 100% Arabica beans. The finer, the better. It should almost resemble powdered sugar.

Speaking of sugar? Add the sugar to your coffee during this step. Afterward, it won't dissolve well in the Turkish coffee.

3.

Stir the cold water and coffee well and turn on the heat. Heat the coffee as slowly as possible. The slower you heat the coffee, the better it will be for the taste. You should not stir the coffee while heating it. This will ruin the foam layer.

4.

Pay attention to your Turkish coffee. If the coffee boils over, it has failed and will taste very bitter. If the coffee starts to foam and rise, you should immediately remove the cevze or coffee pot from the heat.

5.

Pour the coffee into the cups in a smooth motion. Make sure that the foam layer is included in the cup. Do not fill everything into one cup at once, but fill the cup about a quarter to a third. This way you ensure that everyone gets a fair share of the foam. The foam is of course important because it contains a lot of flavor.

6.

Reheat the rest of the coffee until it boils. This won't take long since you just took the coffee pot off the heat. Then divide the rest of the Turkish coffee over the different cups. Let the coffee sit for a while so that the ground coffee can sink to the bottom.

Serve Turkish coffee with a small cup of water and Turkish delight. This is also done traditionally. Take a small sip of water to cleanse your palate and then drink the coffee. Do not drink the ground coffee at the bottom. In Turkey they believe that you can use the coffee grounds to predict your future.

Want to make Turkish coffee at home? Get your ground coffee at KoffiePiraat!

- Segafredo Casa ground coffee

- Kimbo Espresso Napoletano ground coffee

- Caffe Borbone Espresso Intenso ground coffee

- Lucaffe Mr. Exclusive ground coffee

- Caffe de Doge Rialto Classico