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Depending on where you are from, where you have it and who is making it you might call it Turkish, Greek or even Macedonian coffee. This is how I learned to make it from a Serbian guy named Mille Vukelich. ...well sort of. He just called it coffee or good coffee, sometimes "real" coffee and the method was as important to him as the resulting coffee.
No matter what you call it, this is the strongest variant of coffee I have ever encountered. It's fantastic stuff that is best consumed in moderation. It's somewhat like what Americans call cowboy coffee. In the Mediterranean regions that are known for it there is a lot of social ritual that surrounds both making and drinking it in this style. Some of those rules are important and others not so much. It's that whole anthropology of culture making the necessary seem obligatory thing. So, don't feel bound to the rules but at least know the ones you are breaking.
There are other Instructables that show how to make traditional "Turkish Coffee". This one is pretty good. www.instructables.com/id/How-to-Brew-Turkish-Coffee/ My Instructable is a little more on the "whatever let's just make the stuff" side.
So, with all due reverence to tradition before we chuck it out the window, lets make some potent coffee!
No matter what you call it, this is the strongest variant of coffee I have ever encountered. It's fantastic stuff that is best consumed in moderation. It's somewhat like what Americans call cowboy coffee. In the Mediterranean regions that are known for it there is a lot of social ritual that surrounds both making and drinking it in this style. Some of those rules are important and others not so much. It's that whole anthropology of culture making the necessary seem obligatory thing. So, don't feel bound to the rules but at least know the ones you are breaking.
There are other Instructables that show how to make traditional "Turkish Coffee". This one is pretty good. www.instructables.com/id/How-to-Brew-Turkish-Coffee/ My Instructable is a little more on the "whatever let's just make the stuff" side.
So, with all due reverence to tradition before we chuck it out the window, lets make some potent coffee!
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Signing UpStep 1What you will need
You don't need much really. Just get some "Turkish ground" coffee in the darkest roast you can find. You can easily grind it yourself either at home or where you buy it. I'll explain that in the next step.
Something to make it in. The traditional tool is a most often called an ibrik. You can find these in any number of specialty shops and on line. The "ibrik" in the photo is not actually an ibrik. It's a "milk warmer" that is shaped almost exactly like an ibrik. I have also used large stainless steel measuring cups, Pyrex lab glass and on a couple occasions, stainless steel water bottles. The point is the traditional tool is good but not essential. Don't let not having one stop you from making "Turkish" coffee.
Sugar, any sugar will do but I like sugar in the raw or brown sugar. According to at least one Serbian, I like waaay too much sugar. I'm going to get diabetes how can I even taste the coffee amounts of sugar. Sugar to taste is the key phrase here. If you are new to coffee or even just Turkish coffee you will probably have a more enjoyable experience drinking it sweet. This will be stronger than espresso so guess based on how you might approach that.
Water. Yeah, whatever is available.
Heat source. I have made Turkish coffee over campfires and stoves, on hot plates and Bunsen burners. The only important thing is that you be ready to either turn the heat down quickly or remove the cooking vessel from the heat quickly. This simple but important maneuver during the "boiling" can make a big mess if you don't anticipate the need to immediately reduce the heat.
Demitasse cups are best but not critical other than making you feel exotic and making it harder to absentmindedly swill way too much of the stuff.
So,
Coffee
Cooking Vessel
Sugar
Heat
Demitasse cups
Something to make it in. The traditional tool is a most often called an ibrik. You can find these in any number of specialty shops and on line. The "ibrik" in the photo is not actually an ibrik. It's a "milk warmer" that is shaped almost exactly like an ibrik. I have also used large stainless steel measuring cups, Pyrex lab glass and on a couple occasions, stainless steel water bottles. The point is the traditional tool is good but not essential. Don't let not having one stop you from making "Turkish" coffee.
Sugar, any sugar will do but I like sugar in the raw or brown sugar. According to at least one Serbian, I like waaay too much sugar. I'm going to get diabetes how can I even taste the coffee amounts of sugar. Sugar to taste is the key phrase here. If you are new to coffee or even just Turkish coffee you will probably have a more enjoyable experience drinking it sweet. This will be stronger than espresso so guess based on how you might approach that.
Water. Yeah, whatever is available.
Heat source. I have made Turkish coffee over campfires and stoves, on hot plates and Bunsen burners. The only important thing is that you be ready to either turn the heat down quickly or remove the cooking vessel from the heat quickly. This simple but important maneuver during the "boiling" can make a big mess if you don't anticipate the need to immediately reduce the heat.
Demitasse cups are best but not critical other than making you feel exotic and making it harder to absentmindedly swill way too much of the stuff.
So,
Coffee
Cooking Vessel
Sugar
Heat
Demitasse cups
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When I came through customs I was asked if I had either coffee or diving equipment, and drugs of course. This is a great instructable! Long live Turkish Coffee.