Turkish Coffee

[Mister Moo]

Ever tried it? It is a wonderful thing, esp with cardamom.

From www.turkish-coffee.org -

How to Make Turkish Coffee

Centuries ago, when people devoted more time to attend to the demands of their earthly pleasures and less time to the demands of business and corporate life, coffee making developed some rituals that exist in ‘lite’ versions in our days. In old times, connoisseurs expected their coffee to be heated slowly over charcoal embers for 15 to 20 minutes, the copper coffee pot being frequently taken away from the fire to prevent overheating.

A connoisseur can easily tell the difference between a properly made Turkish coffee and one prepared the way cheap restaurants would do, basically boiling the coffee quickly, degrading thus the taste and producing little if any froth that needs to cover the cup of coffee.

Although to this day there are still a few people who either do or at least know the days when coffee was heated on charcoal, for all practical purposes modern electric or gas stove tops became the heating equipment of choice. To make proper Turkish coffee you need Turkish coffee beans, a Turkish coffee pot (“cezve”), and Turkish coffee cups (“fincan”), and optionally, if you want to grind the beans, a Turkish coffee grinder (“kahve degirmeni”). Note that Turkish coffee requires extra fine ground coffee which some electrical grinders fail to produce. To make Turkish coffee:

1. Pour in cold water in the coffee pot. You should use one cup of cold water for each cup you are making and then add an extra half cup “for the pot”. Add a teaspoonful of the ground Turkish coffee per cup in the water while the water is cold and stir. The amount of coffee may be varied to taste, but do not forget, there will be a thick layer of coffee grounds left at the bottom of your cup for properly made Turkish coffee. Don’t fill the pot too much. If you need to add sugar this is the time to do it.

2. Heat the pot as slowly as you can. The slower the heat the better it is. Make sure you watch it to prevent overflowing when the coffee boils.

3. When the water boils pour some (not all) of the coffee equally between the cups, filling each cup about a quarter to a third of the way. This will make sure that everybody gets a fair share of the foam forming on top of the pot, without which coffee loses much of its taste. Continue heating until coffee boils again (which will be very short now that it has already boiled). Then distribute the rest of the coffee between the cups.

Since there is no filtering of coffee at any time during this process, you should wait for a few minutes before drinking your delicious Turkish coffee while the coffee grounds settle at the bottom of the cup.

[ShaulWolf]

I know it as Armenian coffee since my mom's side is Armenian. It's the same thing as Turkish coffee, though if you tell that to an Armenian it's likened to telling a Marine he's part of the Navy. True, but liable to lose you a few teeth. XP

It's pretty strong stuff, more so than a double shot of espresso (for me anyway). Since you're heating the water and the grinds together you get much more of the flavor and it seems to have more kick. Good stuff, but more for someone who likes coffee strong and bold.

[ghostrider]

This is actually one of the first brewing methods I explored after I started roasting my own beans. I only use it once in awhile. I haven't found any cardamom around here though.

Definitely have to add sugar to the mix, I can't imagine drinking that stuff straight!

[Pat1075]

I make this at home when I want a change of pace except we call it greek coffee. No difference not sure what the brand of coffee is called just that the bag is green and has a parrot. The bag is in greek so I can't read it.

[EvanS]

My mom used to make it all the time. A good friend of ours, straight from the Old Country where my dad is from (Slovenia), still makes all of her coffee this way. They still shudder when I sip it straight, but when Luca makes it, it is very dark but very smooth.

Luca stll turns the finished cup upside down in the saucer then analyzes the sludge to tell your fortune. Man she is SERIOUS about that stuff

[moki]

I've made it -- it's nice, I like the "texture" of the stuff.

[MithShrike]

I like it a lot. This is about the only kind of coffee that ever gets me any kind of caffeine buzz. Short lived though and soon it's nap time. I like to drink it while smoking the hookah and watching belly dancers go around the room.

[IceChant]

There are at least two more ways to make "Turkish" coffee that I know of but I stooped making it as it takes for me less effort to make coffee with my Bialetti Brikka.

[JAK]

I love turkish coffee. Its great while smoking hookah.

[Mister Moo]

Originally Posted by moki

I've made it -- it's nice, I like the "texture" of the stuff.

Yeah - this is part of it. For the Turkish (Greek, Armenian, Israeli, Albanian, Syrian, Lebanese) coffee unexposed, it's not exactly syrup but it is 3x heavy-bodied. Strangely enough the fine-fine grounds that may end up in your cup do not much make it to your mouth and, for the bit that does, it isn't gritty/nasty.

Originally Posted by evans

but when Luca makes it, it is very dark but very smooth.

I can see where, done badly, this style of coffee could be unpleasant. Done right it is smooth as silk, rich-bodied and absent of any bitterness.

Originally Posted by Mithshrike

This is about the only kind of coffee that ever gets me any kind of caffeine buzz.

After soaking grounds for 15-20 minutes you have to guess all the caffeine has been leached out of the grounds and into the brew. I am a tad caffeine sensitive and wouldn't want more than three demi's - more would make me levitate.

[mosesbotbol]

I like to throw a cardamon pod in on a French Press. If you buy cardamon, buy green cardamon, and use the seeds within it; they should be very dark brown with a little shine. I've seen middle eastern markets where the cardamon is ground with the coffee, but I prefer to add it seperately as I do not want cardamon stinking up my grinder!

It's also popular to mix in the sugar to the pot before boiling. Middle East like things sweet.

[Mr.Maduro]

I've had it and loved it.....even tried to drink the grit in the bottom of the cup!

[Mister Moo]

At a current "FAVORABLE" ratio of 13:1 it's looking like time to get a few more folks experimenting with an ibrik.

[MithShrike]

I got a little pot instead of an actual ibrik.

[ShaulWolf]

If y'all want to try the way a different way of making it here it is. Follow the same steps as before, slowly heating and stirring until the water comes to a boil. Just as the water boils take it off the heat and let it settle. Once it's settled some start heating the coffee again like before, stirring until it comes to a boil. Again, remove it from the heat, let it settle, and boil again. That's boiling it and letting it settle three times. After the third time it's ready to serve.

That's the way my grandma makes it, usually with a little sugar since it makes for a very strong brew. If you let the grinds settle before drinking you'll have some caked in the bottom of your cup. As a sort of game and tradition you can flip the cup over and let the grinds drip down the side. From the patterns made by the grinds someone will read your fortune.