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!
Lets learn how to brew some Turkish style coffee!
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Signing UpStep 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.
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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.
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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 :)