Do not drink alone: ​​a guide to Turkish coffee

Of all CaffeineTurkish coffee takes the cake (coffee). This is because, according to some experts, Turkish coffee is not a kind of coffee – it is a cooking way. Usually seen through the cultures of the Middle East, drinks and actions are similar to Asperrisso, presented in a small cup and a very rich but completely different taste.

Turkish coffee is made of coffee Microscopic From espresso (enjoying the ideal Turkish coffee grinding with flour -like consistency) and a fermentation process that includes boiling three times. It is an uncomfortable drink, so the coffee ground eventually settles at the bottom of the cup. The lands make a thick drink, but they also play an important role in the rituals of the narration of the auspicious, a practice that ultimately inspired my love for the drink.

My introduction to the Turkish coffee with my Iranian sister’s family (we have different fathers. Her father, Ali, from Iran). When they visited to celebrate the new Persian year, my aunt, my sister, made Turkish coffee after dinner on one night, and a family friend began “reading” the coffee land and told us our wealth (I dive into the details of this process below). Although I cannot adhere to the validity of the list of luck, I will say that the family friend expects to have a son. This was more than 10 years ago. At the end of 2024, I gave birth to my first child, a healthy child.

But you do not have to ask your wealth to enjoy Turkish coffee. You also don’t have to search far and wide through coffee forums to find strong opinions about strong coffee and how they should be made. Perhaps this is my biggest setback in the research, as there are those who suggest starting the drink with hot water, while others suggest cold water. Some suggest sugar, others without. Some refer to high temperature, others are low. You may have seen Turkish coffee Preparing in the sand. (The owner in my delicious Palestinian country tells me that this is mostly a way to fraud.)

So, for coffee, anal and flour, if you hope for a “correct” way to make Turkish coffee, I hate to disappoint you. Those who make Turkish coffee in their home measured regularly and ferments their heart, and every family has a similar way but is almost always different. It is your preferences that will eventually direct the privacy and generalities of your dispensing.

table of contents

What is Turkish coffee?

Turkish coffee is often served in a cup of no more than 2 ounces. It may seem similar to Aspreso, but while espresso is cheerful under high pressure, Turkish coffee is breeded by boiling Cezve. CZVE (referred to as the name Ibrik In other countries such as Palestine) is a small bowl with a long handle, usually carrying about 10 to 15 ounces and made of copper.

Generally, Turkish coffee is boiled in CEZVE in three parts. After boiling, a small amount is poured into the cup of coffee. Cezve is returned to the stove after each pour until you fill your cups. The boiling coffee process creates several thick coffee and a very strong and fragrance.

Ideally, Turkish coffee is a floor with traditional Turkish coffee mill Likewise. Because Turkish coffee aims to the accuracy that is mostly commercial Coffee mills It cannot be achieved, your best bet is to buy before Earth (some brands have suggested below). I thought about using my country Sana grain mill ((8/10, recommends wire) To see if I can grind, but I did not want to risk coffee flavor in homemade flour.

Process

Traditionally, ground Turkish coffee is mixed with water in CEZVE, along with some sugar, depending on your preferences. You will bring coffee to a boil over medium/medium heat on an open flame, usually in three parts. The first boiling will develop foam (think about Crema, as it appears in other coffee drinks). This foam is necessary for Turkish coffee, because the fake drink of the drink makes it protruding from others. Some recipes indicate the use of a spoon to devise the initial foam in your stomach cups. Otherwise, CEZVE will be used to pour it into a slightly prepared coffee cup. Put Cezve again on the stove to boil and repeat this process twice more until you fill your coffee cups to the edge.

As I mentioned earlier, it is important to note that, in contrast to other coffee patterns in which priority is given to technology with standards and heat, you will see any of these aspects playing its role when making Turkish coffee. With the roots dating back to the sixteenth century in the Ottoman Empire, Turkish coffee is a built -in drink. So, think about Turkish coffee like cooking your grandmother – a recipe that works as a guide, but in the end it is a heart -led process.

The tradition of listing luck

You may not put much stocks in auspicious practices, nor blame you. But if you are curious, there are traditions that must be respected.

The process of recounting luck begins as soon as your drink is completed. The cup of coffee will be placed upside down on its plate. The reasons will be launched and spread, and this is what the wealth ATM will determine to determine your wealth.

Just as my family’s friend read my coffee lands on that fateful day 10 years ago, luck must be practiced through Turkish coffee An experienced person in the craft. It is strongly suggested that you are not trying to read your wealth.

This act, which also narrated a wealth, also proves something important when it comes to Turkish coffee: it is a social activity – something that is supposed to be enjoyed with the company. It is not a science. A great example of this is the delicious Palestinian country using hot water to make Turkish coffee. From hot water, it may conflict with what some coffee lovers recommend (starting with cold water, is usually ideal for any fermentation process to achieve flavor and optimal extraction), but many places that sell Turkish coffee do so to accelerate the process and serve its customers more quickly. When applying the recipe below, do not focus on being very technical.

Turkish coffee recipe

It produces 2 cups of 2 ounces of Turkish coffee

equipment

• 1 cezve
• 2 small (2 ounces.) Coffee cup

ingredients

• 2 Turkish coffee tbsp composition
• 6 ounces of water
• 1 teaspoon of sugar (optional)

directions

Mix Turkish coffee, sugar and water in CEZVE. Stir even combined. Place CEZVE on the flame of the low/medium gas stove and boil slowly over two minutes (if it boils very quickly, it is difficult to develop the initial foam). Once boiling up, CEZVE quickly take from the stove and pour a small amount into your stomach cups (about half an ounce).

Prepare Cezve to the open flame and leave it to boil. Repeat steps from 3 to 4 twice more until you fill your cups to the edge. Immediately service.