Turkish Coffee

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
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Ingredients
  1. 1 flattened tablespoon Turkish coffee powder
  2. Sweetener if desired
  3. Cold water
  4. Turkish pot
Instructions
  1. Place the tablespoon of coffee powder into the pot.
  2. Place sweetener in, if desired.
  3. Fill your espresso cup with water and then pour into the pot.
  4. Give the pot a stir.
  5. Set on an electric flat top burner and set the burner to high.
  6. Set a timer for 4 minutes.
  7. After 4 minutes, do not take your eyes from the pot.
  8. 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.
  9. 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.
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TURKISH COFFEE

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2 thoughts on “TURKISH COFFEE

    1. 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!

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