Turkish coffee is more than a regular activity to be enjoyed with family members and friends. Better than anything else, it is a way of celebrating bonds and showing compassion to those you cherish. Turkish coffee is so famous that everyone wants to know how to make Turkish coffee?. This article will provide you a complete guideline on how to make Turkish coffee.
If we talk about history, Turkish coffee, which arrived in Istanbul by Syrian merchants in 1555, rapidly gained popularity and value in the Turkish community. By the 17th century, this form of freshly brewed coffee became an essential piece of ritual, making its way through formal positions in places around the world such as public gatherings, marriage ceremonies, and even fortune-telling traditions.
Today it is believed a significant aspect of Turkish civilization. Through time, this form of processing has expanded from its roots to many other countries, namely North Africa, Eastern Europe, the Middle East, and many others. Not only its mouth-watering taste but also the way it is prepared, both are full of heritage prestige.
Do you ever want to make this delicious Turkish coffee right in your own kitchen? Of-course your answer is yes, who wouldn’t crave such a tasty hot drink. Buckle up your seat as we discover how your dream wishes to sip on this appetizing coffee is soon going to become real.
Turkish Coffee Traditions
Before we move to the ingredients that will be required to make it or the steps about how to make Turkish coffee, traditions are worth mentioning. These customs are how old, no one knows, but they are passed on generation to generation, making Turkish coffee a highly sacred drink.
In Turkey, when you go to someone’s house, the first thing they ask is not that if you would like to have Turkish coffee, but actually how you wish your Turkish coffee to be prepared. In how your host questions just how much sugar you’d like to get in the coffee. To offer an explanation, you can answer “sade,” meaning no sugar; “az seker,” saying little or no sugar; “orta,” meaning 1-2 spoons of sugar; or “sekerli,” meaning 3-4 spoon sugar.
When you answer the query, the person who makes the coffee is responsible for preparing as per the specific sugar requirements of all. Usually, that individual is the house’s youngest girl. This shows that making Turkish coffee is simple and doesn’t need exceptional talents, as long as you are aware of a few secrets that you’ll be reading below.
If you wish to delight yourself with this authentic Turkish coffee recipe, you should know that it is traditionally prepared in an “ibrik,” which is a small pot used for coffee making. During the brewing process, sugar is added and not afterward, thereby reducing the need for a serving spoon. Turkish coffee rarely receives cream or milk. However, extra sugar can be added, as per your taste.
There are also customs when serving it, as it is always served in cups of demitasse. Also, it is served with a glass of water or some delight like Turkish sweets or chocolate to preserve its noble value. Another interesting thing to know about this delicious drink is that in certain regions, just like tea leaf reading, the coffee grinds left in the cup can tell your fortune!
How to Make a Turkish Coffee – Ingredients
Turkish coffee maintains its simplicity even if you wish to add optional ingredients. Remember, it is sacred to make, and the right amount of everything to be added is more than substantial. Besides, it’s easier than you might think, but a couple of materials and ingredients are required to make it perfect.
The very first point we need to make clear is that Turkey has no its own cocoa beans. It is worth mentioning that Arabic coffee beans are mostly used for Turkish coffee, as they are finely ground. And instead of just brewing, it has more of preparation.
While the word Turkish coffee applies to the process of “coffee cooking”, the thing is that Arabic coffee beans don’t appear like your everyday coffee beans. They are so finely ground that when you see it first, you might think of cocoa powder.
In a unique coffeemaker called cezve or ibrik, the ground coffee is mixed with water and sugar (which is completely optional) and simmered over lowest temperature or usually on hot sand (again optional), in case if you really want to make it traditional.
Here are the few yet most important ingredients to make your favorite Turkish coffee.
- Ground coffee
- Sugar, optional
Unfortunately, just any old coffee maker possibly won’t brew Turkish coffee. That’s when you need a fully equipped coffee maker, but you also have to ensure the coffee grounds are good too. The great news is that you’ll be able to get this for certain breweries and coffee shops but perhaps only on order.
If not, the marketplace offers many inexpensive and reliable coffee grinders. If you’re already making coffee regular, even if you already keep a coffee grinder, you have to ensure that for Turkish coffee, it grinds quite well. The grounds must be so thin they are almost powdery in shape.
The reason why you need to have an ibrik to prepare traditional Turkish coffee is because of its small surface area, which makes the distinctive foam rise on top. However, you don’t need an ibrik if you don’t want to consume it the conventional way, or just want a quick coffee that you can prepare on the stovetop.
You will need to raise the quantity of water (or the number of cups) if you want to make traditional Turkish style coffee in the saucepan. Please note that it isn’t going to develop a lot of foam or froth as it does in an ibrik, however, still you can still end up with some foam if you make it carefully.
How to Make Turkish Coffee – All Steps
It is like a solemn ceremony, from crushing to preparing and serving this coffee. This particular drink is indeed a way for the Turkish people to socialize. Primarily, it is consumed after a good meal. Unlike Turkish tea, Turkish coffee is seen as a way to reward yourself or friends.
Once all the products and ingredients have been acquired, it’s time to start working with your very first Turkish coffee encounter. Things considered, it won’t take any longer than making a regular cup of coffee, but it will offer a coffee experience that’s not only exceptional but also traditional.
Here’s how to make Turkish coffee – fast, quick, and strong in a completely traditional way. Only in a few seconds, it will allow you to go and fulfill your coffee craving every time you wish for it.
- See how much cold water you’d need.
- Put your water pot or ibrik on the burner and turn the heat up to medium-high (for a while until the water is heated).
- Add approximately 1-2 teaspoons (or one tbs) per cup (3 oz) of coffee powder each demitasse. Just don’t heat it. You should let the coffee stay on the water. Otherwise, you may cause it to clump up if you start mixing it.
- Now add sugar according to your taste. Also, remember not to stir it yet. Let the water heat up a little bit.
- When the coffee begins disappearing into the water, and the water is sufficiently heated to absorb the sugar, mix it a few times, and afterward turn the heat down to minimal. You can stir it many times before your brew begins foaming (or you can use the traditional trick, which is to push your spoon side by side aggressively to allow foaming to occur).
- If you see the bubbles ring growing on the surface, try turning the heat down a little further or push your pot away from the center of the heat. Beware of the bubbles that are emerging at this stage. Bubbles are supposed to be quite small.
- Monitor the brew closely from this stage on. Don’t let it get hot enough to begin boiling. (The most crucial point comes here as you should never let the water boil –boiling coffee is an entirely false way of making it).
- Hold it as much as you can at the foaming stage, without making it boil. Around this point, you can also stir the drink a little bit gently. The more froth means it smells stronger.
- Now pour in your cups, thereby ensuring every cup has the same volume of foam. When you serve multiple cups, then it is recommended to spoon the foam into each cup.
Remember using fresh and finely ground coffee and monitor the temperature. It’s necessary to not let the coffee bubbled up, that’s going to overheat it, and you’re going retake a start. Consider warming and mixing to produce as much foam as you can, and make sure that you have a little foam to appreciate on top until you spill it into your cup.
Many love their aromatic Turkish coffee, with spices such as cardamom and cinnamon. Only put fine ground spices that match with other ingredients. You can also render Turkish coffee only with cardamom if you like seasoning in your coffee. In that case, just add 1⁄8 spoon of cardamom in the pot with the sugar.
Upon pouring in the cups from the ibrik or the pot you have used, let the coffee rest for a few moments so that the coffee grounds start settling. Try to drink it with cold water and a piece of chocolate!
The volume of coffee grounds will widely differ from one method of preparation to the next. You can choose to go with one spoon for each cup of coffee. If not, you can also select a heaping teaspoon, while those who are more scientific with their brewing, aim to place it at around 2.5 grams of coffee every ounce of water.
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In the end, you finish up with a coffee that is smooth and frothy and has a pleasant aroma. It is served with a lot of foams on top of typical small Turkish coffee cups. Being able to get sufficiently foam is essential, which reveals how much you know about the art of making coffee. Less foam can also reveal as you didn’t consider coffee making art, or just cooked it the way you cook other meals.
It is mandatory to pay attention while making Turkish coffee, as even a small act of error will turn your coffee into anything but not a traditional Turkish drink. Here are some points which you should always be careful of, to not destroy your chance of making what is called authentic Turkish coffee.
The grind is what makes Turkish coffee so tasty, and should not be ignored. Therefore, you should obtain more flavors than any other brewing method. Moreover, this is the only approach where the beans are re-roasted during the brewing process.
Turkish coffee is unfiltered, and therefore the grounds are put in the bowl. As a consequence, you are potentially re-roasting the beans as the temperature rises up. Nevertheless, you should never first boil the water and then incorporate the grounds, as some non-professionals do. Always begin with cold water, then gradually heat up the brew to a creamy and spongy texture. This way, you’ll have a taste of freshly roasted coffee.
You may add other ingredients to your brew, such as milk, cream, almond milk, etc., either when you produce it or cook it separately, or spill your mixture over it. No matter what you do, don’t mix the sediments up, as it will ruin the taste.
And one more thing, please make sure not to add any sugar afterward! Turkish coffee tradition is always about adding sugar before you serve it. Always be vigilant about how to pour coffee to yourself. Also, in the end, it will require a little movement with the wrist to monitor how much foam falls into cups, as more foam means more taste. Make absolutely sure that the foam first moves out and does not remain in the pot back.
Even after you have finished your coffee, the ritual does not end. Despite not being required, most Turks put the tray on top of the cup, make their wish, and then turn it upside down. It stays nice, as customs are always harmless, and preserve the sacred values of the culture. Nevertheless, Turkish coffee is a great choice to follow, not only tradition but also taste!