Turkish Coffee
Today we will be taking a look at one of the oldest coffee brewing methods, one which has been around for 500 years: Turkish coffee. The method originated in Yemen but was brought to Turkey during the Ottoman rule and has since adopted the Turkish title. It maintains its popularity in various cultures and each adds its own twist on the process, incorporating various spices in the drink.
Before we begin on how to brew Turkish coffee, some FAQs…
What makes Turkish Coffee different?
Turkish coffee is known for its unique brewing equipment, known to some as a cezve, and known to others as an ibrik. Another aspect that sets the Turkish coffee method apart is the simplicity of the brewing method and equipment. All you need is the ibrik, a heating source, and cups to drink from once the coffee is finished.
The grind of the coffee is also unique to Turkish coffee and should be finer than espresso grounds. This grind is required to be so fine because the grounds remain in the coffee, and do not get filtered out. The grind’s fineness paired with the fact that it is left in the drink creates a phenomenally full and smooth mouthfeel.
Do you have to use an ibrik to make Turkish coffee?
The specific cezve/ibrik used for making Turkish coffee is responsible for contributing to the large amount of the signature foam that comes with the brewing method because of its small surface area. So, the best answer to this question is that in order to achieve the most authentic form of Turkish coffee, you will need the cezve/ibrik.
However, if you follow the same instructions with a small saucepan, you will achieve a similarly smooth and full-bodied cup of coffee. To utilize a saucepan, you will instead simply need to increase the amount of coffee you make to match the bigger sized equipment.
Where can I find Turkish ground coffee if my grinder doesn’t grind coffee that finely?
There are Turkish-specific grinders out there which would allow you to achieve a fresh grind for every cup, but if you don’t want to commit to that purchase, you can buy pre-ground coffee with the specific “Turkish grind.” For example, you may buy Blue House coffee on our website, and specify for us to grind it for you with the Turkish grind before we ship it out to you!
Now we can begin…
What do you need to make Turkish coffee?
A cezve/ibrik (semi-optional)
Coffee with a Turkish grind
Mug/cup (smaller is more traditional)
Heat source (such as a stovetop)
Gram scale (optional)
Cool water
How do you make Turkish coffee?
This process is actually quite simple. The main aspects to focus on throughout the brewing process are to start with fresh beans and if possible a fresh grind, achieving the right coffee-to-water ratio, and controlling the boil properly.
To begin, you’re going to want to measure out a 10-to-1 ratio of water-to-coffee. That is, whatever the actual amounts of each component you use, you will want around 10 times more water than coffee grounds. Traditionally, Turkish coffee cup holds between 60-75 mL of coffee, which would mean in the brewing process using between 60-75 g of water and between 6-7.5 g of coffee grounds (for reference 7 g of coffee grounds is about 2 teaspoons). If you would like to make more than this traditional amount, you can measure how much water fits well into your ibrik and calculate the grind amount to follow to the 10-to-1 ratio.
Once you know the amounts of coffee and water you want to use, simply mix them together in the ibrik along with any other additives you may want to add, such as sugar or spices. The most commonly used spice when brewing Turkish coffee is cardamom, but you can always explore using alternate spices that you enjoy. Once everything is mixed together, place the ibrik on the heating source. We simply used a stovetop and placed it on medium heat, but alternate heating sources work just as well.
Once placed on the heat, keep it there until just before it boils. On a stovetop at about medium heat, this takes between 7-10 minutes. As it heats up, keep your eyes on the top of the coffee, to be sure it does not boil. You will also see foam forming on the top of the coffee, and so be sure not to disturb the process of its formation. In other words, once it’s on the stove, just let it be and don’t disrupt the process with any form of stirring. Just before it boils, remove the ibrik from the heat and spoon the foam into your cup(s). You may reheat the coffee once or twice more to increase the amount of foam you create, but be sure that the coffee never boils. Once it is finished, pour the coffee into your cup(s) in a way that does not disturb the foam.
In Turkish culture, they don’t add milk to this coffee but enjoy it as it is brewed. Often they also serve it with a cup of water to cleanse the palette throughout and may serve it with Turkish delights or other sweets. You may also want to leave the coffee to sit for about a minute before your first sip to ensure that the grounds settle to the bottom. Enjoy!
