Turkish coffee was invented by the Ottomans hundreds of years ago. It is usually made of good quality medium-light roasted Arabica coffee beans, ground to extra-fine texture. This time-honored traditional coffee has exceptionally unique aroma, taste and body.
1 1/2 heaped tablespoon finely ground coffee powder
Brown sugar (optional)
500 ml water
Dates or cookies
Glass of water
- Place coffee powder, sugar (if using) and water into a metal Turkish coffee pot, also called Cezve (pronounced jevwa
- Stir the mixture till the sugar has dissolved.
- Place on stovetop and slowly bring coffee mixture to a boil over medium heat. This will take about 3 minutes, so keep a close watch.
- You will see a dark foam building up as the coffee warms up.
- Just before it comes to a boil, using a teaspoon, transfer some of the foam into each of your two coffee cups.
- Return coffee pot to stovetop.
- When it has come to a boil, pour half of the coffee into the cups, over the foam.
- Return coffee pot to stovetop and bring to boil the remaining coffee for a few seconds and pour the rest in to the coffee cups to the rim.
- Serve with water and dates or other sweets.
- Measure 1.5 times cup of water per coffee cup you are serving with.
- Use only fine ground coffee.
- It is traditional to serve Turkish coffee with foam on top.
- Turkish coffee is always served with water. A sip of water will allow the person to cleanse his palate so that he enjoys the coffee.
- Serve the oldest person first as a mark of respect for the age.
- Turkish coffee is not to be served with milk.
You can watch a video of how Turkish Coffee is made: https://www.youtube.com/watch?v=U62MiFM_ees