The recipe of Turkish coffee differs a bit from those you have, probably, cooked or tasted before. It is all about the ingredients the drink contains. So, let’s learn the secrets of cooking Turkish coffee right away!
- coffee beans : 100 g (medium roasted)
- water : 100 ml (milk can be substituted if preferred)
- sugar : 4 tsp (optional)
- spices : 0.5 tsp (ground or crushed)
Stages of cooking
To cook Turkish coffee, you will require jezve (or cezve) or ibrik and fresh medium-roasted beans.
Start with selecting coffee beans. The best coffee beans for making Turkish coffee are mocha, Viennese roast and java, although, Arabic beans will be a pretty nice choice as well.
Grind the coffee beans to make them look like traditional powdered cocoa.
Add 1 teaspoon of ground coffee beans per each cup of coffee into the jezve. Then add sugar to your taste, cold water (or milk) and spices (the choice of spices depends upon your taste as well). Traditional Turkish coffee comes with cardamom seeds, cinnamon, cloves or nutmeg.
Mix the ingredients well and place the jezve over low heat. Boil the drink, but don’t stir it. The slower the heat is, the better the coffee will taste. Be very attentive to prevent the coffee from over boiling.
As soon as the coffee starts boiling, turn it off and remove the jezve from fire. Enjoy your Turkish coffee now!