Turkish coffee dates back to as early as the 16th century. After being introduced to the sultan, the foreign beverage quickly became a staple in Turkish culture. It wasn’t long after that there were people whose sole job was to prepare coffee, and “coffeehouses” were opened for the general public. Turkish coffee is unique in its preparation and characteristics. It is prepared using a traditional Turkish coffeepot called a cezve or ibrik, which you can easily find online or in some kitchen stores. Extremely fine coffee grounds are heated directly in water until a layer of foam appears on top. The coffee is served with the grounds at the bottom of the cup. Which means you consume only about two thirds of what is served. Traditionally, Turkish coffee is served with a glass of water and something sweet to eat. To counter the extreme bitterness of the drink.
- Traditional Turkish cezve or small saucepan
- 8 ounces cold water
- 2 teaspoons extra-finely ground coffee
- In the cezve, combine the cold water and coffee. Stir gently to mix.
- Place the pot over low heat and cook for 3 to 4 minutes, stirring occasionally, until foam starts
- to rise to the top. Remove the pot from the heat just before it begins to boil.
- Using a small spoon, scoop the foam off the top of the cezve and into a small cup.
- Return the cezve to the heat and reheat just until the coffee boils. Carefully pour the coffee into
- the cup. Let sit for 1 to 2 minutes until the grounds settle to the bottom.
RECIPE TIP: If you prefer your Turkish coffee sweet, add some sugar to the coffee and water before heating it. Sugar is never added to Turkish coffee after it is prepared. In addition, Turkish coffee is never served with milk. Enjoy this cup black.