Turkish Coffee
Ingredients:
- Freshly ground Turkish coffee beans (finely ground)
- Cold water
- Sugar (optional)
- Turkish coffee pot (cezve)
- Turkish coffee cups (fincan)
Instructions:
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Measure out the amount of cold water you’ll need based on the number of cups you want to make. A standard ratio is about one demitasse cup (approximately 60-70ml) of water per serving.
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Add the cold water to the cezve (Turkish coffee pot). For each cup of coffee, use one heaping teaspoon of Turkish coffee grounds.
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If you prefer your coffee sweetened, add sugar to taste directly into the cezve. The amount of sugar can vary depending on your preference, but a common starting point is about one teaspoon of sugar per cup.
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Place the cezve on the stovetop over low to medium heat. Slowly heat the coffee mixture, stirring continuously with a spoon until the sugar is dissolved.
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Once the sugar is dissolved, stop stirring and allow the coffee mixture to come to a gentle boil. This process will create a layer of foam on top of the coffee, known as “köpük.”
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As soon as the coffee starts to foam and rise, remove the cezve from the heat and let it sit for a few seconds to allow the grounds to settle.
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Return the cezve to the heat and allow it to come to a second boil. Once it starts boiling again and the foam rises for the second time, remove it from the heat immediately.
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Carefully pour the coffee into Turkish coffee cups, making sure to distribute the foam evenly among the cups.
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Let the coffee sit for a moment to allow the grounds to settle to the bottom of the cup.
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Serve Turkish coffee hot, alongside a glass of water to cleanse the palate between sips.
Enjoy your rich and aromatic Turkish coffee, traditionally served without milk!
