Turkish Coffee
Turkish Coffee
This is one of the oldest brewing methods of coffee, with a history dating back to the early 1400s. Turkish coffee is made in a small pot called cezve or ibrik depending on the part of the world you’re in. It uses a coffee grounds finer than espresso even and produces a concentrated concoction.
Approximate time:
10-15 minutes
Ingredients:
10gms coffee
90 ml water
sugar
Directions:
This is one of the oldest brewing methods of coffee, with a history dating back to the early 1400s. Turkish coffee is made in a small pot called cezve or ibrik depending on the part of the world you’re in. It uses a coffee grounds finer than espresso even and produces a concentrated concoction.
Approximate time:
10-15 minutes
Ingredients:
10gms coffee
90 ml water
sugar
Directions:
- Turn your stove on the medium heat setting.
- Add sugar to the pot(ibrik) according to taste and then fill it to the bottom of the neck with water. It is important to remember to fill up the pot till the bottom of the neck or it won’t brew correctly.
- Once the sugar is dissolved, add the coffee sticking to the 1:9 ratio of coffee to water. Don’t stir the coffee grounds, let them float on the water.
- Now place the pot on the stove or any other heat source and slowly heat it up.
- When the grounds start foaming up and reach the neck of the pot use a spoon to stir the ‘foam’ and the grounds down. Take care to not let the coffee reach boiling temperature. Adjust the heat accordingly to ensure this.
- Repeat this step another time. When the liquid foam up the third time, remove the pot from the heat and pour it. The coffee is ready to serve.