How to Make Turkish Coffee (and Possibly Predict the Future)

January 22nd, 2016 by

Turkish

Turkish coffee is a strong, sometimes spiced coffee served with a little foam served in a demitasse or espresso cup. Meant to be savored slowly, not downed like an espresso shot, Turkish style brewing is an unfiltered stovetop method producing a very flavorful, caffeinated cup. The Internet is full of conflicting (and sometimes complicated) advice on the proper technique. This is our favorite method.

Ingredients (for two servings):

  • 2 tablespoons finely ground coffee. Turkish is a grind level you can request when placing your order. If you’re grinding beans at home, you want a finer grind than espresso. The coffee should be a fine powder. Most supermarkets also have grinders with a Turkish setting. A City or French roast works best.
  • Cardamom, cinnamon, cloves, or anise. Spices are optional. Add a pinch of whichever ground spice you choose. We add two whole cardamom pods to the pot while brewing.
  • 2 teaspoons sugar. Sugar is also optional, and Turkish coffee is delicious with or without it.
  • 6 ounces cold water. Cold water lengthens the brewing time, which produces a more flavorful cup.

Method

Brewing Turkish coffee should only take a few minutes. The key is to keep a close eye on your pot the entire time, never letting the coffee fully boil. First, add all the ingredients to a Turkish coffee pot or small saucepan. The coffee will float on the top until it heats up, and then start to sink a little. Stir the mixture a few times and continue to heat until simmering.

When you see the coffee start to rise and foam begins to form at the top, lift the pot off the burner and stir. At this point, you can spoon some foam into your serving cups if you like. Return the pot to burner and continue to heat until the rising/foaming starts again. Remove the pot from the burner. Spoon more foam into your cups. Then pour the remaining coffee slowly to keep some of the sunken grounds in the pot. Allow the cups to sit for a minute so the grounds can settle, and enjoy!

If you would like to try your hand at fortune telling, leave a sip at the bottom, and follow these instructions to divining the future from the grounds!

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3 Responses to “How to Make Turkish Coffee (and Possibly Predict the Future)”

  1. Molly Says:

    Who would have thought it would take so much effort to clean a coffee machine but bet it has an immediate impact on the coffee it churns out! Thanks for teaching me something new today

  2. coffeefan Says:

    I’ve never been a fan of Turkish coffee but will give it a try soon. And I really didn’t know that you can predict future from coffee grounds! 🙂

  3. Simon Says:

    Personally, I love Turkish coffee because of its simplicity as a brewing method. Cowboy coffee and the moka pot are in the same league. Why? You don’t need to mess around with delicate equipment in order to get a nice, hot cup of joe.

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