We’re pretty sure that Turkish coffee tastes best sipped in view of a Turkish landscape and, of course, we encourage booking one of our Turkey tours to do just that. For that matter, you’ll find Turkish coffee in all of our destinations, except, maybe, Cuba. In the meantime, follow these easy steps to enjoy Turkish coffee at home:
Turkish coffee is made in a special pot called an ibrik or cezve, usually copper with a wooden handle. Find these at coffee shops, kitchen supply shops or online. I paid under $10 for mine.
Use fresh-ground coffee beans. The grind must be extremely fine, like powder. A hand-crank pepper mill works better for this than most electric coffee grinders.
Measure cold water into the ibrik with a demitasse cup and add 1-2 heaping teaspoons of coffee per cup of water. If you like it sweet, add sugar now. Stir until the coffee is mixed well into the water and the sugar is dissolved. Heat on medium until the coffee bubbles up to the rim of the pot, then remove from heat. (You have to watch this coffee while it brews, once it starts bubbling, things move fast. Look away for a second and you might have a very messy stove.)
Once the coffee returns to a nonfoamy state, put it back on the heat and repeat. Let it foam up on the heat to near overflowing three times. Then serve. Don’t stir.
If you’d like to have Turkish coffee in Turkey or Morocco or Greece or Oman…we can help you with that. Visit our web site at www.yallatours.com.
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