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Türk Kahvesi

Serves 4 to 6 Beverage vegan, Beverages

Türk Kahvesi

Türk Kahvesi, or Turkish coffee, is a staple in Turkish homes and coffee houses alike, where it's brewed with precision and an eye for tradition. This home version captures the essence of the bustling coffee houses, bringing their warmth and hospitality into your kitchen. It's a drink that transcends mere caffeine, often shared among friends and family, and savored slowly.

The taste of Türk Kahvesi is distinct, with its thick, velvety texture and a rich, robust flavor accented by a touch of cardamom. The coffee is finely ground to create a dense, aromatic brew that lingers on the palate. Each sip is a harmonious blend of bittersweet notes, with sugar added to taste, offering a personalized experience in every cup.

Ingredients

  • 2 tspfinely ground Turkish coffee
  • 1 demitassecold water
  • to tastesugar
  • cardamom — optional

Method

  1. Start by selecting a cezve, a small long-handled pot specifically designed for making Turkish coffee. This pot is essential for achieving the correct brewing process. Ensure the cezve is clean and dry before use.
  2. Measure 2 teaspoons of finely ground Turkish coffee and place it into the cezve. The grind should be powdery fine, similar to the texture of confectioner's sugar, to ensure proper extraction and a smooth texture.
  3. Add one demitasse (approximately 60 ml) of cold water to the cezve. Cold water is crucial as it allows the coffee to brew slowly, developing a rich and full-bodied flavor.
  4. If desired, add sugar to taste. Common options are no sugar (sade), a little sugar (az şekerli), medium sugar (orta şekerli), or sweet (şekerli). Stir gently to combine, taking care not to over-mix as this can cause the coffee grounds to settle prematurely.
  5. For an aromatic twist, add a pinch of cardamom to the mixture. This spice is optional but traditional in some regions, adding a warm, spicy note to the coffee.
  6. Place the cezve over low heat. Allow the coffee to heat slowly, watching for small bubbles to form at the edges. This indicates the coffee is beginning to brew correctly.
  7. As the coffee heats, a foam will start to form on the surface. Just before it begins to boil, remove the cezve from the heat. This foam is a prized part of Türk Kahvesi and should be preserved.
  8. Pour the coffee into a demitasse cup, ensuring the foam is evenly distributed. Serve immediately, ideally in traditional glassware, to maintain the coffee's warmth and aroma.
Cover of Authentic Turkish Cuisine
From the cookbook

Authentic Turkish Cuisine

This recipe is from Authentic Turkish Cuisine by Yassine Sbiti — the Turkish volume in the ComidaTime International Cuisines series.

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