Join us as we continue our coffee travels, from the comfort of your own home. This time it’s Turkey, and the ever so strong and traditional Turkish coffee which is known globally for its outstanding taste and full body, (also for the epic presentation). One sip of this will transport you from Ipswich to Istanbul in a hot minute!
With a rich history, Turkish coffee is most often seen as a ritual and experience. Coffee first arrived in Turkey in 1555, brought into the country by two Syrian traders, and subsequently by the mid-17th century, coffee had found its place central to the Ottoman Court’s opulent and lavish ceremonies.
Today, coffee is happily a lot more accessible and part of everyday life, coffee culture is daily yet still tied to tradition, particularly marriage. Fun fact, at more formal engagements, Turkish coffee is served by the bride-to-be to mark the occasion. We couldn’t think of a better reason to incorporate your daily brew!
However, less about the yesteryear, let’s discuss how you can recreate the magic of the Turkish coffee houses in the present.
What kind of coffee/roast should I buy to make
First up, for the most authentic experience you will need to get your hands on a special finely ground coffee.These are usually quality Arabica beans from Central America or Brazil. The beans are firstly blended and then roasted to a medium-light level before they are ground to a very fine consistency.
What equipment do I need?
You will need a special pot made of copper called a cezve, this has a narrower neck than most, wide bottom and a long handle, for ease of pouring. If you absolutely cannot find one, a saucepan will suffice (just don’t tell anyone). Not necessary, but if you want to keep with tradition, you will also need Turkish coffee cups, usually known as finjans.
How to prepare typical Turkish coffee:
For a cup of Turkish coffee, combine one cup of water (the size of your preferred coffee cup or finjan) and two heaped teaspoons of coffee. If you would like to add sugar, now’s the time as sugar is never added once the coffee is brewed. Two sugar cubes are usually added for the sweetest coffee, but of course modify to your taste. Let the coffee boil over heat and most importantly watch out for the foam. Once your coffee reaches boiling point, it is typical to watch the foam rise and remove from the heat just before it spills - time it right! Coffee without a dark foam, isn’t traditionally considered Turkish, so it’s a key component for the perfect, authentic brew.
Add a glass of water, to reset the palette at first, and something sweet. Keep it super traditional and opt for Turkish delight. We also recommend saving the coffee grains at the bottom (don’t drink unless you like extremely bitter aftertaste!) Traditionally the remaining coffee is used to tell your fortune, who knows what your Turkish coffee experience might tell you?!