I love coffee. I’m also a bit of a coffee snob. Not in the sense that I drink only strong black coffee, but that it has to be good tasting coffee. I love a shot of espresso, a flat white, a mocha, a straight cup o’ joe, all different styles, it just has to be GOOD. My current style to make at home, is Turkish coffee.
I had a terrible time making a pot of Turkish coffee at first. It always ended up producing a sludge that was undrinkable, to say the least. I finally learned how to make a proper pot when I visited a Mediterranean grocery store and had a cup made for me on a tiny bunsen burner. I mentioned my difficulties of making a cup on an electric flat-top stove. He immediately helped clarify things for me. When you’re making a pot – it’s high heat, LOW flame. Whereas, I thought it was low heat, period. You also need to use the right grind. Turkish / Greek / Mediterranean coffee is a super fine grind. Like a coffee version of talcum powder. Using my new found knowledge, I raced home with a proper grind in hand and made a cup. Successfully!
When made properly, it’s like a tiny cup of creamy, smooth, coffee-flavored joy. My current brand of choice is this one… sorry, I don’t have an English name for it and “kashmar” coffee isn’t it. But it’s delicious! I found I prefer the mocha infused Turkish coffee’s, followed by a light roast, cardamon one.
For the pot, I like the copper styled pots. I find they have the perfect height to them and allow for a nice foaming to the top.
Turkish Coffee
Ingredients
- 1 flattened tablespoon Turkish coffee powder
- Sweetener if desired
- 3 cardamon pods*
- Cold water
- Turkish pot
Instructions
- Place the tablespoon of coffee powder into the pot.
- Place sweetener in, if desired.
- Fill your espresso cup with water and then pour into the pot.
- Give the pot a stir.
- Set on stove: induction/gas stoves - low flame/heat, electric stove tops - high heat.
- Set a timer for 4 minutes.
- After 4 minutes, do not take your eyes from the pot.
- It will begin to foam and rise, when it reaches the top, just before spilling over, remove from the heat and pour into your cup.
- Let sit a moment or two before drinking. This will let it cool to a drinkable temperature and let the grounds settle to the bottom of the cup.
I believe Turkish Coffee is the most STRONG coffee. I think no other coffee can beat this. What do you think? 😀
Turkish coffee to me is smoooooth. Strong in flavour, but not bitter. It has way less caffeine than a regular pour over and slightly less than a shot of espresso. And has the bonus of being quick to make a cup!