How To Make Turkish Coffee

Turkish Coffee Culture

How To Make Turkish Coffee

Turkish coffee, despite its name, is not actually grown in
Turkey. In fact, it’s a style of grinding coffee beans. Many
high-quality grinders have a scale from one to ten, where
normal filtered coffee is about a 6, espresso an 8, and
Turkish coffee a 10 – the finest grind you can buy.

Once you have your coffee ready, making it is quite simple.
You will need a tall, thin vessel to cook it in, such as the
traditional copper jezve (as seen in the photo on the right).

Take a Turkish coffee cup, and fill it right to the brim with
water. Put one cup in the jezve for each person having
coffee. If you don’t have Turkish coffee cups, you can use
espresso cups. Right away you can see that Turkish coffee
is a social phenomena, because making coffee for one is
impossible (always make at least 2 cups).

The most important part of making Turkish coffee is the
end. A thick covering of foam is what every coffeemaker
wants, and the best way to make sure you get this is to
turn down the heat to the lowest setting as it gets close
to boiling, then let the coffee slowly foam up until it is near
the top, at which point you should remove it from the
stove.

For a more detailed description, please see the Turkish Coffee
Culture book.