https://www.cutoutandkeep.net/projects/turkish-coffee • Posted by A Bite To Eat
What is Turkish Coffee? Turkish coffee is a very flavourful, and often strong, coffee. It is prepared in an ibrik, a small pot that holds either one or two servings. Traditionally, the pot was placed in the hot sands of the Mediterranean for cooking. What do I need? An ibrik and a heat source, coffee, water, and sugar. The ibrik is also known as a cezve, briki, mbiki or toorka. The heat source is typically your stove, gas or electric. What type of coffee grind? Turkish coffee uses the finest grind possible – almost like a powder.
What is Turkish Coffee? Turkish coffee is a very flavourful, and often strong, coffee. It is prepared in an ibrik, a small pot that holds either one or two servings. Traditionally, the pot was placed in the hot sands of the Mediterranean for cooking. What do I need? An ibrik and a heat source, coffee, water, and sugar. The ibrik is also known as a cezve, briki, mbiki or toorka. The heat source is typically your stove, gas or electric. What type of coffee grind? Turkish coffee uses the finest grind possible – almost like a powder.
Add the sugar first. Then, between one and two rounded tablespoons of Turkish Coffee, depending on your taste.
Fill your ibrik with water up to the point where the ibrik's “neck” starts. The water should come up to, but not into, the neck.
Once you have poured the water in, you will note how the coffee grinds float on the water. Leave the grinds to float. Do not stir. The grinds actually act like a seal between the water and the air.
Now turn on the heat stove, such as a kitchen gas stove. Put it on a lowish heat and do not walk away from it. After a few minutes, things will start to happen. But, if the water starts to boil, you did not use enough coffee and the seal created by the grounds was not sufficient. The coffee should start to foam rather than boil. You should see the foam grow from around the coffee and start to fill the neck. Do not stop watching the ibrik. The foam will start to fill the neck and work its way up. When it is almost to the top of the ibrik, remove the ibrik from the heat source.
Carefully stir the coffee and the foam will subside. Put the ibrik back on the heat source. It will start to foam again - this time more quickly. Again, remove from the heat source, stir down the foam, and replace. Repeat a third time, the foam rises, remove from heat source and then do not stir.
At this point, scoop out the foam with a spoon and gently place it in the drain of your sink. Let the ibrik sit for about one minute, so some of the grounds settle to the bottom. Then pour yourself as much of the coffee as you want. Do not pour out the last drop since the bottom of the ibrik will be the coffee groudns.
Generally we recommend to keep it black, but it’s also possible to add milk and more sugar if preferable. Enjoy!