For coffee aficionados seeking an authentic experience, Turkish coffee, brewed in a unique pot called a cezve, is a journey for the senses. This method yields a thick, intensely flavorful cup unlike any other. Enjoyed for centuries throughout the Middle East and Balkans, the method for making traditional Turkish coffee varies slightly by region and household, but the fine grind of the coffee is always the same.
In Israel, for instance, strong black coffee is often made by simply stirring the fine grinds with boiling water. But there's nothing quite like taking the time to make the traditional brew the right way, with several boils to coax out the full flavor optionally sweetened with a touch of sugar before the brewing process begins.
Cardamom is a personal choice, you can buy packaged Turkish coffee with cardamom already ground inside or you can add ground cardamom with the sugar as I do here.
Ingredients
- 1 cup water
- 1 heaping tablespoon finely ground Turkish coffee
- 1 teaspoon ground cardamom
- 1 heaping teaspoon sugar or to taste
Nutritional Facts
Instructions
- Pour water into your cezve. Add coffee, cardamom, and sugar (don't stir!), let it slowly sink into the water.
- Once all of the grounds sink into the water, stir in a zigzag motion. Transfer to a low heat.
- Brew on low heat without stirring for about 3 minutes or until foam starts to form on the top of the pot. Make sure not to let it boil and overflow.
- Once foam forms and starts to rise, remove from heat and let it relax. Return to heat and repeat one or two more times. Let settle for a few minutes and then serve in cups.
Equipment
- cezve (Turkish Coffee Pot)
