A robust, strong & flavorful coffee, Turkish coffee is must try drink!
The first time I tried Turkish coffee was in New York City at a Turkish restaurant. They served it in a beautiful manner with traditional cups and a traditional cezve (a Turkish coffee pot) but truth be told, it was nothing compared to trying Turkish coffee in Turkey.
Not only does Turkish coffee have a beautiful preparation, it has an exquisite taste, especially if you like a strong cup of coffee. Like espresso, it is served in a small cup but it serves a powerful punch of flavor. I love to drink it in the mornings or afternoons but most days, I drink it at both times of the day.
How to Make Turkish Coffee
- Turkish coffee
- cold water
- 1 small wooden spoon
- 1 teaspoon
Measure out 2 TBSP of Turkish coffee per cup and place it in the cezve*.
Then take your coffee cup and use it as a measuring cup to measure out enough cold water to fill the cup. Then add the cold water to the cezve.
Stir it together for a few seconds and then move the cezve to a low flame.
Stirring frequently and watching it carefully, wait for the Turkish coffee to develop a layer of foam on top.
Once the foam develops, take a tea spoon and gently scrape the foam off the top and place it into your coffee cup. (Note: repeat this step if you are making a second, third or fourth cup of coffee.)
Then place the coffee back on the flame and stirring occasionally, wait for the coffee to come up to a rolling boil and then quickly remove from the heat.
Gently and slowly pour the coffee into the cup being careful not to lose the foam (the foam should come to the top of the cup.
Serve with a couple of pieces of Turkish delight or chocolate and enjoy!
*Substitute a very small sauce pot if needed.
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