TURKISH COFFEE

TURKISH COFFEE

Beautifully rich & velvety aromatic coffee. There is a reason why the Turkish people are so proud of their coffee, it is steeped with history and tradition and there really is no coffee like it.

I have always loved coffee, and one of the hardest things was having to give it up whilst pregnant and then whilst breastfeeding. For nearly 4 years I did not have a sip of coffee, and I can tell you my first espresso, once I was able to have caffeine, was like pure delicious heaven. Strangely after being coffee teetotal I became really particular about my coffee and unlike before could not just have any cup of coffee. It was like my body was trying to make up for the 4 years of having no coffee and the only thing I could drink were espressos.

This all changed after a trip to Turkey and I had my first sip of Turkish coffee. Now this was the coffee of kings and queens! It was like pure caffeinated nectar and I could not get enough! But what made it even more special was the love that went in making each cup, and even more beautiful was the traditions and cultural pride that went into making it. I loved the way that Turkish mothers and grandmothers would teach their children how to make this beautiful coffee that wasn’t just to be gulped down so that you could get some energy or stay up so you can get on with your hectic lives, but was something to cherish and slow yourself down to appreciate the beauty of the coffee, the company you are with or just life.

Making the coffee is an art in itself using beautiful little copper pots called cezve, in which the finely ground coffee is gently warmed, never boiled, so that you get this beautiful creamy bubbly foam. The coffee remains unfiltered, so you don’t drink it right to the end but instead leave the end debris in your cup which in Turkey is traditionally used to tell your fortune. Also, as the coffee is unfiltered the sugar is added before brewing the coffee, unsweetened, which in Turkish is sade kahve, moderate sugar (1 – 1 ½ teaspoons), orta şekerli in Turkish or sweet (2-3 teaspoons), which in Turkish is tatlı. Also, Turkish coffee is always served with a small glass of water which is to be drunk before having your coffee so that you can cleanse your palate so that you can truly enjoy the deliciousness of the coffee.

I always buy many many kilos of coffee when I come back from Turkey, one suitcase is normally reserved just to bring my coffee, but you can also get the same popular brand, Mehmet Efendi , online and in certain supermarkets. It may seem complicated at first, and you may need a couple of tries, I sure did, but once you do master the art it is so worthwhile, and just in case you don’t, you can make a quick version in a Turkish coffee machine. My gorgeous husband bought one of these so that he could make me my beloved Turkish coffee’s in the morning, as there was no way he was going to have the time or patience to make it the traditional way! Which ever way, if you haven’t tried this before and are a coffee fan, all I can say is you need to as it will be one of the best cups of coffees you will ever have!

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TURKISH COFFEE

January 4, 2019
: 1
: 2 min
: 10 min

Beautifully rich & velvety aromatic coffee. There is a reason why the Turkish people are so proud of their coffee, it is steeped with history and tradition and there really is no coffee like it.

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Ingredients
  • 1 heaped tsp Turkish coffee
  • 1 tsp granulated sugar (adjust to taste)
  • 1 full espresso cup size of COLD water
Directions
  • Step 1 In a cezve combine the Turkish coffee, sugar and cold water.
  • Step 2 Give it a very quick stir, there will be clumps remaining.
  • Step 3 Over a medium heat place the cezve and allow the coffee to brew gently. Do not allow the coffee to start boiling as this will give a bitter taste and you will not get any foam.
  • Step 4 After about 5 – 6 minutes of gentle brewing, a creamy bubbly foam will start to appear. With a teaspoon gently scoop out the foam and place it into an espresso cup.
  • Step 5 Continue to gently brew the remaining coffee for another 3-4 minutes, again a foam will start to form.
  • Step 6 Gently pour the coffee into the espresso cup, near the edge, so you don’t unsettle the foam in the cup, which will end up sitting on top of the coffee.
  • Step 7 Enjoy x



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