Turkish Coffee Recipe
To make Turkish coffee, mix finely ground coffee with cold water in a cezve, add sugar if desired, and heat until foam forms without stirring. Serve immediately, distributing foam evenly among cups for the essential experience.
Equipment
- 1 Turkish Coffee Pot (Cezve)
Ingredients
- 6 gr Finely Ground Turkish Coffee
- 1 Cup Cold Water
- 1 tea spoon Sugar (optional)
Instructions
- Add Water And CoffeeThe coffee-water ratio frequently used for Turkish coffee is 1:10. For every 1 unit of coffee grounds, 10 units of water should be used. For example, for a 60 ml (2 fl oz) brew, you should use 6 grams (0.2 oz) of coffee grounds. Add coffee and water to the cezve. If you like your coffee sweet, you can also add sugar.
- Stir and BoilUse a spoon to blend the coffee and water. Then set the stove to medium and place the cezve on it. When a foam layer begins to rise, turn off the heat source.
- Serve Serve the coffee in cups. If you’re brewing for more than one person, first distribute the foam into the cups and then fill them up. Remember, Turkish coffee without foam is unthinkable.
Notes
Cup:
Use a handled espresso cup if you’re having trouble finding a cup specially made for Turkish coffee. Actually, they are completely the same thing. I often use my espresso cups for Turkish coffee and my Turkish coffee cups for espresso.Water:
Turkish coffee is always served with a glass of water. Because a sip of water is drunk before the coffee cleanses the palate, thus, the taste of the coffee can be felt more clearly.Dessert:
You can serve Turkish Delight (especially double-roasted Turkish Delight) or chocolate with Turkish coffee. Both are in beautiful harmony with Turkish coffee.Nutrition
Serving: 1CupCalories: 12kcal
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