Turkish Coffee

Turkish coffee is said to be the oldest method to brew coffee. Powder like, very fine ground coffee is slowly heated up with cold water in a Turkish pot, called ibrik, cezve, briki, mbiki or toorka. The ibrik is traditionally made off copper or brass but nowadays you will often see them made from stainless steel. Sugar is most often added to the mixture of coffee and water.

Ibrik Turkish pot

Arabic coffee is similar to Turkish coffee but has an addition of cardamom to the ground coffee. Cardamom has a strong aromatic fragrance and is often used for cooking.

There are many different opinions on how to brew the best Turkish coffee. Some people prefer to boil the mixture, but most like it just off the boiling point. Usually you heat the mixture three times but often people prefer to heat it up only once and others like to heat it up four times. It is important to slowly heat up and to use cold water, this way you extract more flavour. There is really no rule, it is totally up to you.

During the heating process foam will develop on top of the mixture. This is usually consumed but some people remove it.

Brewing Turkish coffee means that you have to watch it all the time. The mixture of coffee and water can easily boil over which can make a big mess in your kitchen.

Usually you have one heaped teaspoon of ground coffee for about 3 oz of water, however it is personal preference. You can use any grinder you like as long as your grind is very fine like powder.

Turkish coffee mill

CoffeeGeek has an excellent topic in their forum about Turkish Coffee, view it here.

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