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If you're brewing Turkish coffee at home, it’s likely for a special occasion. This strong, concentrated brew is often served in tiny cups, similar to espresso, and is deeply ingrained in many cultures. Today, we'll delve into the Turkish tradition of preparing and consuming this aromatic beverage.
In Turkey, a unique custom unfolds when a man introduces himself to his future wife's family. The soon-to-be groom is presented with a cup of Turkish coffee with a twist: it's excessively salty.
Now, this may seem like a cruel prank, but it's a playful test of character. The groom is expected to gracefully sip the bitter, salty brew, demonstrating patience and good humor. A man who can endure this unusual concoction is seen as a strong, level-headed individual, ready to face life's challenges.
Of course, this tradition is often taken with a grain of salt. It's a lighthearted way to add a bit of fun and excitement to an important family gathering. Ultimately, the true test of a man lies not in his ability to drink salty coffee, but in his love and commitment to his partner.
Ingredients + Equipment to Make Turkish Coffee
Ingredients:
- Turkish Coffee: For a budget-friendly yet quality option, Mehmet Efendi is a popular choice. If you're seeking a premium experience and diverse flavors, Selamlique Istanbul Turkish Coffee is worth exploring.
- Water: Use purified water so that no added minerals affect the taste.
- Sugar: Optional.
Equipment:
- Cezve: This is the "coffee machine". You can use a metal, glass, or copper one.
- Spoon: For stirring the coffee and fetching the foam.
- Turkish Coffee Cups: are small, about 3 fl. oz volume or smaller.
How to Make Turkish Coffee at Home
Use your coffee cups to measure the water. For 2 servings, fill the coffee cup twice and pour it into the cezve.
Add 7 grams of coffee per serving. Add sugar to personal taste (optional).
Place the cezve on the stovetop over medium-low heat. As the coffee heats, a thick foam forms on the surface.
When the foam rises significantly, remove the cezve from the heat.
Using a spoon, place the foam directly into the coffee cups.
Distribute the foam evenly, making sure each serving has a generous portion. Return the cezve to the heat and allow it to warm again, ensuring it does not boil over.
Slowly pour the coffee into the cups, including some remaining foam.
Serve Turkish coffee with water and Turkish delight (optional).
What + When to Serve Turkish Coffee
If you want a very nice (even romantic) way to experience Turkish coffee, try rose-flavored Turkish coffee and serve it with rose-flavored Turkish delights. Try garnishing each cup with dried rose petals, so romantic!
While we often pair coffee with sweets, Turkish tradition suggests a different approach. Sweets are typically enjoyed with Turkish tea, leaving the rich, bold flavor of Turkish coffee to shine on its own. It's best served after a meal with a glass of mineral water (or regular water) and a small plate of Turkish delight (any flavor) at most.
Which Turkish Coffee Brand is the Best?
Turkish coffee brands are subjective and often depend on personal preference. However, a few brands are consistently praised for their quality and flavor:
- Kurukahveci Mehmet Efendi: A popular choice known for its rich, bold flavor and aroma.
- Selamlique Istanbul: This product offers a variety of flavors, including traditional and flavored Turkish coffee options, and is known for its smooth taste.
Ultimately, the best way to determine your favorite brand is to experiment with different options and find the one that suits your taste preferences.
Frequently Asked Questions
What is "kahvalti"?
It's the Turkish word for breakfast. More specifically, it's coined by two words "kahve" meaning coffee, and "alti" meaning before. Therefore, culturally you eat breakfast before drinking coffee. Make sense?
Why might drinking coffee after breakfast be a good idea?
There are many reasons why one shouldn't drink coffee before eating breakfast because drinking coffee on an empty stomach can spike blood sugar levels and contribute to energy crashes.
Where did Turkish coffee originate?
While the name suggests Turkish origins, the style of coffee-making is shared across many cultures that were once part of the Ottoman Empire, including Greece, Armenia, Albania, Bosnia, and Arabic nations.
Is Turkish coffee a specific type of coffee bean?
No, it’s not a special bean. It’s coffee beans that have been ground beyond the espresso stage, making it almost flour-like in texture. The reason why it's so fine is because it needs to be made using a cezve. The cezve "cooks it", and once made, all of the granules settle to the bottom of your cup.
Just imagine, a cezve was there since the beginning of coffee's arrival. Think how coffee would have been brewed before the advent of electricity and coffee machines. It’s pretty amazing when you think about it.
How is Turkish coffee traditionally made?
It's made with finely ground coffee powder, often ground in a stone mill to a flour-like consistency. The powder is boiled in a pot with water and sugar, and the mixture is often stirred to prevent the coffee grounds from settling.
What are some tips for making good Turkish coffee?
- The ratio of coffee to water is crucial.
- Stirring the coffee throughout the brewing process helps to prevent the grounds from settling.
- It may take a few tries to perfect the taste.
Additional Coffee Recipes + More
- Classic Macchiato Recipe
- Americano Coffee Recipe
- Coffee Creamer Recipe (So Easy!)
- The Home Barista's Best Friend: A Breville Bambino Review
How to Make Turkish Coffee
Learn the art of making Turkish coffee at home and explore the rich cultural traditions associated with this strong and aromatic brew.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 5 minutes
- Yield: 2 Servings 1x
- Category: Coffee Drinks, Drinks
- Method: Stovetop
- Cuisine: Turkish
- Diet: Vegan
Ingredients
- 2 cups cold water (make sure to use small Turkish coffee cups)
- 14 grams Turkish coffee (about 2 generous teaspoons)
- sugar to taste (optional)
Instructions
- Add the cold water and finely ground coffee to the cezve.
- Place the cezve on the stovetop over medium-low heat. Start stirring continuously until the coffee is combined with the water.
- As the coffee heats, a thick foam forms on the surface. When the foam rises significantly, remove the cezve from the heat. Using a spoon, place the foam directly into the coffee cups. Distribute the foam evenly, making sure each serving has a generous portion.
- Return the cezve to the heat and allow it to warm again, ensuring it does not boil over.
- Slowly pour the coffee into the cups, including some remaining foam.
- Serve Turkish coffee with water and Turkish delight (optional).
Tom says
The pictures made the recipe easy to follow for someone who has never made Turkish coffee before. Thank you. I feel like a pro now.