Turkish coffee is a strong and sweetened coffee enjoyed in Turkey, Greece, Armenia, and Arab countries. The unique brewing method involves using a small metal vessel and fine coffee powder. The coffee is heated and frothed before being poured into a cup, and sediment should be left to settle before drinking. Some people add spices like cardamom or cinnamon.
Turkish coffee is a particular brewing method for coffee, which is not unique to Turkey. It is strong and usually sweetened. The so-called Turkish coffee is enjoyed in Greece, Armenia and Arab countries, as well as in Turkey. It differs from other preparation methods in that the grounds are not filtered.
The vessel for making authentic Turkish coffee is unique. It is a small metal vessel with a long handle. It is called, variously, a cezve or ibrik (Turkish), mpriki (Greek), rakwa (Arabic), and finjan (Persian). The technique of making Turkish coffee is one thing that sets it apart. The type of coffee, the grind, the temperature of the water and the equipment are all important elements.
The coffee must be ground into powder. The grind for Turkish coffee is finer than for espresso. Some coffee grinders come with burrs that you can adjust to get your desired grind.
The right amount of coffee and water is placed in the vessel and heated over medium heat. Sugar, if it is to be used, is added just before the coffee approaches a boil. Turkish coffee without sugar is called sade.
Meanwhile, warm up a cup of demitasse or a fincan—one way to do this is to run the cup through the dishwasher just before serving.
While Turkish coffee is not allowed to boil, it is brought to the point of developing a froth or froth. Only the foam is poured into the heated cup. This is repeated once or twice, depending on which recipe you are following. The last time, all the coffee left in the vessel is poured into the cup.
Wait a few minutes for the grounds to settle before serving your freshly brewed coffee. It is very important not to mix it. The sediment is not good to drink.
Some people find it anathema to introduce any variations to Turkish coffee. Others find it appropriate to add spices, such as cardamom or cinnamon, to the start of the coffee.
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