all Caffeine-containing ritual, Turkish coffee pickup (coffee) cake. This is because, according to some experts, Turkish coffee is not a coffee, but a cooking method. The drinks commonly seen in Middle Eastern culture look and behave similarly to espresso, served in a small cup and taste very rich but very different.
Turkish coffee is made with a finer coffee than espresso (the ideal Turkish coffee grinding has a floury consistency) and a brewing process involving a three-way brew. It was an unfiltered drink, so the coffee view ended up settled at the bottom of the cup. Reasons make the drinks strong, but they also play a major role in the auspicious Tale of Wealth, which ultimately inspired my love for beer.
My introduction to Turkish coffee is to be with my sister’s Iranian family (we have different fathers. Her father Ali is from Iran). After visiting them to celebrate the Persian New Year, my sister’s aunt made Turkish coffee one evening after dinner, and a family friend continued to “read” the coffee shop and told us about our destiny (I’ll cover more details of the process below). Although I can't comply with the validity of Fortune Telling, I would say that my family and friends predicted that I had a son. That was more than ten years ago. At the end of 2024, I gave birth to my first child, a healthy baby boy.
However, you don’t have to make money to enjoy Turkish coffee. You don’t have to search too far and wide on the coffee forum to find strong opinions on strong coffee and how it should be made. This is probably the biggest setback in my research, as some recommend starting beer with hot water, while others recommend cold water. Some suggest sugar, some do not. Some recommend high temperatures, some are low. You may even have seen Turkish coffee ready on the beach. (The owner of my local Palestinian deli told me that this is mainly a tourist gi.)
So for coffee nerds, anals and meticulous coffee nerds, I hate to let you down if you want a "right" way to make Turkish coffee. Those who make Turkish coffee at home measure and brew with heart regularly, and each family’s approach is almost always a different approach. Your preferences will ultimately guide the ins and outs of your brewing.
Turkish coffee is usually served in cups that are usually no more than 2 ounces. It may look similar to espresso, but while brewing espresso under high pressure, Turkish coffee is made by brewing coffee (a more delicious than espresso) coffee Coffee pot. cezve (called pitcher In other countries such as Palestine) is a small pot with long handles, usually holding a small pot of about 10 to 15 ounces and is made of copper.
Generally, Turkish coffee is divided into three parts. After each boil, pour a small amount into a coffee cup. After each pour, Cezve returns to the stove until you fill the cup. The process of making coffee produces a very powerful and very aromatic glutinous coffee.
Ideally, Turkish coffee is ground and there are traditional Turkish coffee grinders like this. Since Turkish coffee is a rich one that most commercial coffee grinders cannot achieve, the best option is to buy it (I recommend some brands below). I almost considered using my Sana'a Cereal Mill (8/10, wired recommendation) to see if I could reach the scrub but didn't want to risk the coffee flavor in my homemade flour.
Traditionally, according to your preference, Turkish coffee is mixed with water in Cezve and some sugar. Usually, it is usually divided into three parts, bringing the coffee to a boil over low/medium heat. The first boil will create foam (as seen in other coffee drinks). This foam is crucial for Turkish coffee because the thickness of the beverage makes it stand out. Some recipes recommend using a spoon to scalp the initial foam into the prepared cup. Otherwise, you will use Cezve to pour it into the prepared coffee cup at once. Put the Cezve back on the stove and boil, repeat twice until you fill the coffee cup onto the rim.
As I mentioned earlier, it is important to note that when making Turkish coffee, you will find none of these things work when it comes to making Turkish coffee compared to other coffee styles. The roots of Turkish coffee can be traced back to the 16th century and the 16th century, a beverage that is integrated and derived from culture. So think of Turkish coffee like grandma’s cooking – recipes are guides, but ultimately a heart-induced process.
You may not invest too much stock in auspicious practices, and I don't blame you. But, if you are curious, there are some traditions that deserve respect.
Once you finish drinking the drink, the fortune telling process begins. You will put the coffee cup upside down on its plate. Reasons will drip and scatter, which is how fortune tellers will analyze to determine your wealth.
Just as my family’s friends read my coffee shop that day that day 10 years ago, people with experience in crafts should fulfill their destiny habits. It is strongly recommended that you do not try to read your wealth.
In terms of Turkish coffee, this behavior of fate also identifies something important: it is a social activity - enjoy with company. This is not science. A good example is my local Palestinian deli making Turkish coffee using hot water. Starting with hot water may be a bit of something recommended by some coffee lovers (starting with cold water is usually ideal for any brewing process for the best flavor and extraction), but many places where Turkish coffee can speed up the process to speed up the process and serve customers faster. Don't focus on being too technical when making recipes below.
Produce 2 cups of 2 ounces of Turkish coffee
equipment
raw material
instruct
Mix Turkish coffee, sugar and water in your cezve. Stir until combined. Place the CEZVE on a low/medium gas stove flame and slowly boil over a few minutes (if it's hard to develop the initial foam). Once boiling to the top, quickly remove the Cosve from the stove and pour a small amount into the prepared cup (about half an ounce).
Return CEZVE to the open flame and bring to a boil. Repeat steps 3 to 4 twice until you fill the cup to the edges. Service now.