How to brew Turkish coffee correctly

Step-by-step preparation

Cooking time: 10 mins

1. STEP 1

   

   How to make the right Turkish coffee? Prepare your food. Take coffee only in beans, and they should be fresh, no more than a month from the date of roasting. The best variety for cooking in Turk is Arabica. It is less bitter, has a stronger aroma and is less strong, unlike robusta. Take bottled water, it is softer than any filtered one. You don’t have to add sugar, but if you decide, use cane sugar. Plus a pinch of salt - it brings out the taste of coffee.

2. STEP 2

   

   The best option for Turks is freshly ground grains, and they should be ground immediately before cooking. The best option is fine grinding. Grind the coffee for at least 40 seconds. Do this in 20-second intervals so as not to overheat the coffee grinder, which can also ruin the taste of the coffee. Check the grinding with your fingers - you should get a soft and velvety powder.

3. STEP 3

   

   Take a Turk, coffee tastes better in copper, but stainless steel is also suitable. Pour coffee into it at the rate of 2 teaspoons per serving. Add sugar and salt. Don't worry, salt won't add a salty taste, it will only enhance the aroma of the coffee. Mix all ingredients thoroughly. Next, pour water at the rate of 100-120 ml per serving. There is no need to stir anymore, put the spoon aside.

4. STEP 4

   

   Here I want to show the water level in the Turk more closely. I have it quite large, for several servings. The water should not be higher than the narrowest part of the turk; there will be nowhere for it to rise during cooking.

5. STEP 5

   

   Place the Turk on medium heat. Gradually, the coffee will warm up, and a crema will begin to form on top. Once this process begins, reduce the heat to low and begin to closely monitor the foam.

6. STEP 6

   

   The foam will begin to rise, trying to “escape” from the Turk. It is at this moment that you remove the Turk from the heat and wait until the coffee calms down and the foam settles. Return the Turk to the fire and repeat this process - wait for the foam to rise, remove, calm. Repeat this 4 times. This is necessary for better extraction - the process by which coffee releases its essential oils. But do not allow the coffee to boil - the best temperature for brewing coffee is 95-96°.

7. STEP 7

   

   At the end, turn off the heat and pour a spoonful of cold or ice water into the Turk - this is done so that the coffee grains settle to the bottom. Wait a little longer for the extraction process to complete, one to two minutes. Then pour the coffee into warmed cups to preserve its aroma. You can simply pour boiling water over the cups before doing this. Serve to the table.

Comments on the recipe

Venus

22.09.2023

4.9

Great recipe. Great with brown sugar! I love adding cardamom to my coffee, try it!

Maystin

22.09.2023

5

I sometimes like to drink coffee, but I rarely make it in Turkish. After seeing this recipe, I wanted to know how to properly brew coffee in a Turkish coffee pot. Following the author’s recommendations, I made myself some coffee. I took white sugar. The use of salt was very unusual, but I added it. I also really liked the recommendation to pour cold water so that the grains of ground coffee settle. I used it too. The coffee turned out to have a richer color and taste. Salt did not come to the fore in the taste, but on the contrary made it brighter and stronger. Thank you for sharing your secrets! The coffee is simply wonderful!

Galina

22.09.2023

4.8

I also brew coffee in a Turkish coffee pot, only from bean coffee, which I grind immediately before brewing. If you allow me, a piece of advice: after you remove the Turk from the stove, add a few drops of ice water to the coffee - the sediment will settle faster. I read this in some advice from coffee experts.

Roman

22.09.2023

4.8

I love Turkish coffee, I usually drink “Irish cream”, I brew it exactly the same way as the author of the recipe described above, only I raise the “cap” not 4 times, but twice, before I also raised it four times, then three and eventually settled on two , because the coffee is softer and less bitter, after four times it is not too harsh and bitter, but the taste, as they say, and the color have no comrades!

Nika

22.09.2023

4.6

The coffee turned out very tasty! You can’t feel the salt, but the secret of a teaspoon with ice water really amazed me; there really weren’t any grains in the cup! Thanks for the wonderful recipe.

NatalyaLy

22.09.2023

4.6

For me, coffee is a morning ritual. And sometimes you want to correct it, add new notes. That's why I liked this recipe. I added a little on my own. I took white sugar and ready-made finely ground coffee. Otherwise I followed the recipe completely. The resulting coffee has a wonderful aroma and rich taste. Great recipe

Vladimir29

22.09.2023

4.7

I tried this recipe!! Now every morning the apartment is filled with the tart smell of coffee and I drink a cup of coffee without fuss!!! I just don’t understand how much the foam should rise