Traditional Turkish Coffee

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Combine the water, coffee, and sugar (if using) in a small pot called a cezve.

   Kokkens note: For best results, use a traditional cezve. If you don't have one, a small saucepan will work.

2. 2

   Stir gently to combine the ingredients, ensuring no dry clumps of coffee remain.

3. 3

   Place the cezve over medium-low heat and bring it to a gentle simmer without stirring further.

   Ca. 3 min.

   Kokkens note: Do not boil rapidly; slow heating helps develop the flavor and froth.

4. 4

   As the coffee heats, a dark foam will begin to rise to the surface. Just before it boils over, remove the cezve from the heat.

   Ca. 1 min.

   Kokkens note: Watch it closely, as it can boil over very quickly.

5. 5

   Pour a small amount of the foam into your serving cup.

   Kokkens note: The foam is considered an important part of a good Turkish coffee.

6. 6

   Return the cezve to the heat for another 30 seconds to allow the coffee to rise again, then remove it.

   Ca. 1 min.

   Kokkens note: This second rise helps intensify the flavor and creates more foam.

7. 7

   Carefully pour the rest of the coffee into the cup, allowing the grounds to settle at the bottom.

   Kokkens note: Avoid disturbing the grounds when pouring.

8. 8

   Let the coffee rest for 1-2 minutes to allow the grounds to fully settle before serving.

   Ca. 2 min.