How to make Turkish Coffee?

by Nuri Yaylali

Greetings, coffee lovers! I’m sure many of you love experimenting with new tastes, so here’s a question for you: have you ever tried a real, professionally made, delicious Turkish coffee? Here, I will show you how to make one of the oldest, strongest and richest coffee recipes in the world so you can fall in love with it like I did.

Before we start, there are some things I want to share with you. There are a number of different ways to prepare truly great and delicious Turkish coffee and this is just one of them. Whichever way you choose, it’s absolutely essential to use freshly roasted Turkish coffee that is extremely fine, like powder, for the richest and freshest taste possible. Did you know that most coffees lose a great part of their freshness and taste after the first 30 days since they have been ground? This is why I strongly suggest that you buy your own freshly roasted beans and grind them yourself, or buy only a few days old, fresh grind for the richest taste and maximum quality.

And now, let’s see what you’ll need to make Turkish coffee. You need filtered or bottled water, some freshly roasted and ground Turkish coffee, a special wide-bottomed coffee pot, usually made of copper, called cezve, Turkish coffee cups, and if you like your coffee sweet, some sugar. Remember that because of its roasting technique, Turkish coffee is naturally sweater. It’s usually served without sugar, but with a small piece of Turkish delight instead.

We’re ready to start! First, fill the coffee pot with water – one Turkish coffee cup per person. Since I’m making coffee for two, I will add two cups of water. If everyone takes Turkish coffee with sugar, add a total of four Turkish teaspoons of sugar right away, two teaspoons per person, and don’t stir. Next, add coffee, again without stirring. My standard measure is around one heaped teaspoon per cup, and since I’m making coffee for two, I will add two teaspoons. Depending on your taste, you can add more or less coffee at this stage. Finally, place the cezve on the stove on low heat. As it starts to heat up, stir it slowly to allow sugar to caramelise for the best taste and let it come to a boil.

When the coffee starts to boil, foam will start to form on the surface. Let it rise and remove the pot from the stove before it overflows, and then place a bit of that foam slowly into each coffee cup. The more foam in the cups, the better the coffee tastes and looks. Place the pot back on the stove, let the foam rise again, and then slowly and gently pour coffee into each cup to preserve the foam. Serve Turkish coffee with a glass of water and, if you want to make it even more delicious, some Turkish delight.