Learn How To Make Turkish Coffee With Traditional & Authentic Methods. This is the Definitive Guide to Brewing, Serving, and Drinking Turkish Coffee in Style.
The unique identity and tradition of Turkish coffee is why so many people across the globe drink it.
There’s another reason that so many people have started drinking Turkish Coffee. It’s more flavorful, dense, and rich than the coffee most of us are used to.
Turkish coffee is famous for its flavours and the the way that you make it.
From the way it is ground to the way it is brewed, the attention to detail when making Turkish coffee adds to the experience of both drinking and serving it.
We at the Turkish Coffee Bazaar are here to bring you The Definitive Guide to Making Turkish Coffee. You will never need another guide for making your Turkish coffee at home.
Here’s what we’ll cover:
- The Beans & Grind
- The Brew
- The Materials
- The Saving
- The Drinking
The Beans & Grind
When making Turkish coffee, the first thing you start with is the grinding of the Arabica beans.
For regular drip coffee, a single coffee bean is ground to about 100 particles and for and espresso, it is ground to about 3,000 particles.
For a Turkish Coffee, a single coffee bean is ground to about 45,000 particles!
With that many particle grinds, this brew gives you even richer flavor.
When brewing Turkish coffee, the method employed is such that you end up re-roasting the coffee grounds as it is brewing, giving you even more of a roast flavor punch.
You should also note that Turkish coffee is not to be stirred so as to to not disturb the sediments, and to not collapse the foam.
The sugar (if desired) should be added during the process of brewing and not after it has been brewed.
To get started making your Turkish coffee the make sure you have:
- Turkish Coffee Pot (If you don't have a pot, a saucepan will do just fine)
- Pre-Ground coffee beans (If you want to grind your own, see Choosing the Best Turkish Coffee Grinder)
- Sugar (if desired)
- Cold filtered water
- Coffee Cups
Once you have everything, measure out the amount of water you need need for your coffee.
This is traditionally done by using the coffee cup you intend to use for serving. 1 ½ cups of water for each cup to be served will do. When we say “cup” we mean the cup you will be serving in, not from a standard measuring cup.
Next, measure out your coffee grounds using a measurement of about one tablespoon per cup of coffee.
- Start by putting your cold filtered water into the Turkish coffee pot with the coffee grounds and, if desired, sugar.
- Place your coffee pot over a heat source. A stove is just fine.
- Allow this mix to come to a boil which usually takes around 3 – 4 minutes. Before it begins to boil, a dark foam will begin to build up.
- Juuuuust before your coffee comes to a boil, use a teaspoon to scoop out some of the foam and put them into your coffee cups.
- Next, place the pot back on the stove and allow it to boil.
- Once boiled, pour half of the contents into your coffee cups and place the rest of it back on the stove.
- After another 15 – 20 seconds of boiling, you then pour the rest of the brew into your coffee cups and fill them to the rims.
The first thing to note about serving Turkish coffee is that it is always served with foam.
Next thing to note is that it is served with a cup of water which is meant to be a palette cleanser. With a cleansed palette, you and your guests can fully enjoy the flavor of the coffee.
Turkish coffee is often served in demitasse or espresso-style cups. You can see many different coffee serving variations within our coffee cup collections.
You have to wait for about a minute to allow to coffee sediments settle before you proceed to sip your coffee. This will ensure you’re getting the absolute best first sip.
Although this is not a Turkish tradition, milk, cream, and other flavors can be added to Turkish coffee. We recommend no more than one sugar cube per coffee pot.
You can add your sugar either during the brewing process or it can be prepared separately and then poured onto the brew.
Finally, Turkish coffee should be stirred briskly when it is noticed that the coffee grounds have begun to sink into the warming water while it is in the stove and the stirring should stop as soon as the foaming is noticed.
If you find yourself hosting or drinking Turkish Coffee these days, let us know about it! We'd love to hear from you or see any photos from your experience. You can send un an email at firstname.lastname@example.org or DM us on Instagram or Facebook.