Türk kahvesi
Turkish Coffee in a Cezve
Turkish coffee is coffee ground to a powder and boiled with water in a small pot, and the skill is in the foam. It is poured into small cups with the grounds, which settle, and is served after a meal with a glass of water. It is sipped slowly and never stirred.
Turkish coffee is boiled rather than brewed, and is drunk after meals.
The coffee house's guide uses one cup of water and one level teaspoon (6 g) of coffee for each cup, heats the pot slowly while stirring until it foams, shares the foam among the cups, returns the pot to the heat to rise once more and pours gently.
Ingredients
For one serving
- 70 ml (a demitasse) cold water
- 1 level tsp (6 g) very finely ground Turkish coffee
- Sugar, to taste (optional)
- A glass of cold water, to serve
Method
- Combine Pour the cold water into the cezve and add the coffee, and the sugar if you take it. Stir until the coffee has wet through.
- Heat slowly Put the cezve over a low heat and stir until the coffee begins to foam. Spoon some of the foam into the demitasse.
- Rise and pour Return the pot to the heat until the coffee rises again, just before it boils. Take it off, pour it gently into the demitasse over the foam, and serve with a glass of water.
Do not boil it hard, or the foam collapses.
Let the grounds settle for a minute and do not drink the last mouthful.