How to Brew Turkish Coffee

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Introduction: How to Brew Turkish Coffee

If the weather outside is frightful, and the fire is so delightful, and if there is simply no place to go, brew some coffee!

Lets learn how to brew some Turkish style coffee!

Step 1: Gather Supplies

To make Turkish style coffee, you will need the following:
  • A Turkish Ibrik/Cezve- http://www.natashascafe.com/html/ibrik.html $18.00- You can find them all over the web. The ibrik is the main tool you will need to brew Turkish coffee. It is also called a cezve.
  • A hot stove
  • Ground Turkish coffee. I used normal coffee beans, but what makes it Turkish is the way it is ground. Go to the supermarket, and the machine should have a setting where you can grind it "Turkish." It was the finest setting at my supermarket. Turkish ground coffee should be very fine.

Of course, real Turkish coffee would be super, but we are in a recession.

Step 2: Prepping

If you want your coffee to be sweeter, then first add a little bit of sugar to ibrik. Next, take your ibrik and fill it to the start of the neck with water. Sometimes, there is something indicating where the the water line should be, but on mine I just had to guess. By not filling the ibrik up to the top, you give room for the foam to rise, which I will describe later.

Once you have your water in the ibrik, add the coffee grounds to the ibrik. Now, for the amount of grounds you add. I added two heaping teaspoons. There is really no definite amount, because some people like it strong, others not so strong. I like mine strong, so I used two heaping teaspoons.

When you add the grounds to the ibrik, make sure you just drop them right on the top. Do not stir, just keep the grinds laying on the top. The grinds form a seal between the air and the water, so it takes longer to boil, and results in the grinds foaming at the top.

Step 3: First Boil

Notice how I said first boil. There are going to be multiple boils. Place it on a low heat. The slower, the better.

After a couple minutes, pay very close attention to the ibrik. The grounds will start to boil and foam up. Once they begin to foam and fill up the neck, remove the ibrik from the heat source. Now, let the foam settle.

Step 4: Second, Third, Fourth Boil

Once the froth has settled from the first boil, place the ibrik back onto the heat source. Let the grounds foam up again, and remove it from the heat source just like you did with the first boil.

The third and fourth boils are completely optional. They may add a little more flavor to the coffee, and a little more heat.

Once you have completed all of your boils, there will be a little foam on the top of your ibrik, but most of the grounds have floated to the bottom where they will usually stay.

Step 5: Serve!

Time to serve! As you can see on your ibrik, the bottom is curved out. This keeps the grounds from coming out when you pour your coffee.

I add cream to my coffee, maybe a little sugar if you didn't before you started. Take the foam, and place it on top of your drink. It is very tasty as well!

Enjoy!

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38 Comments

news about coffee in my blog to read, in Russian http://alfacoffee.blogspot.com/

very good information. Thank you.

https://www.turkishia.com/

Great instructable, will follow it for sure.
Btw, the "floated to the bottom" part cracked me up xD.

I wonder if you are an html programmer.

Cheers and brew on!!

Well done - brewing Turkish Coffee is a craft and you have presented it very well here!

How about Brewing Hawaiian Coffee?


For The Single Filter:

An easy way to get an excellent cup of coffee with minimal
cleanup. The filter tends to bring about a clean, bright
cup of coffee. The distinctive flavors of the coffee will
definitely be highlighted. That’s why the filter remains as
one of the best ways to taste single origin coffees!

1. Directions pertain to the single cup style coffee filter
with a #4 size filter.

2. Use three tablespoons of coffee per 8 oz (1 cup) of water.

3. Heat a little more water than needed.

4. Grind the coffee. The grind should be just a little
coarser than an espresso grind. Think table salt.

5. Bring water to a boil (212°F). Then let water either
set in the pot for 20 seconds or pour water into the
measuring cup – lowering the temperature to around
200°F (the proper extraction temperature).

6. Open up the paper filter and put it in the filter holder.
Pour a couple spoonfuls of hot water into the filter to
rinse the paper filter. With ground coffee placed in the
paper filter slowly pour water. Stir the slew as you do
this, allowing all the coffee to be exposed to water.

7. It should take about a minute for most of the coffee to
extract with slight drips still occurring toward the end.
That’s ok. When the coffee has formed a pit in the
middle or when the drops are fewer and far between,
the coffee is ready to be served.

**Use these directions as a guide only. Your tastes will
differ and you should honor that. Play around with the
variables – time, temperature, grind to fine-tune your filter.

Order a Coffee Bag Online: http://www.kealashawaiiancoffee.com

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dont use the cups as in the picture...use proper ones like this one>>http://tinyurl.com/8z6cg4 (it doesnt have to be that colorful :D)

hi, What difference do you get from using a colorful cup? Both the writer's cup and the one you linked look like white china: is there something specific about your cup?

Also the thickness of the cup is important too. If it is too thick, the heat of the coffee will be sucked by the cup to bring its temperature up, while cooling the coffee. Ideally the cup should have very thin walls to minimize this.

One other important aspect is how you drink it. The coffee should be super hot, but how will we drink it without burning our mouths?? The key is to slurp it really well. Make a u with your mouth and try to "breathe" the coffee into your mouth, rather than sipping on it. This has a delightful side effect of bringing the full flavor of coffee into your mouth and nose, so as to complete the sensation :)

there is a misunderstood its not importatnt if the cup is colorful or not point is the shape of the cup and the picture is just an example with the cups in the instructions ,coffee loses heat very quickly (narrow bottom wider top)but with the original porcelein Turkish coffee cup(cylindrical shape) it stays hot really long time...

i see your point, a cylinder would keep the heat much longer. It's also true that turkish coffee is usually drunk from a much smaller demitasse cup, which would mean you could drink it all while it was still hot, right?