Turkish coffee

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A sweet, full-bodied coffee from the Middle East

This sweet, fragrant, full-bodied coffee is popular throughout the Middle East and is widely believed to have originated in 16th century Cairo. Turkish coffee derives its distinctive, concentrated character from the fact that it is brewed with dissolved sugar and contains a small amount of suspended coffee particulates in the finished drink, giving it a thick, syrupy consistency.

Authentic Turkish coffee is prepared in a special copper or brass brewing pot with a long handle called an ibrik, and drunk from demitasse cups. The coffee must be very finely ground to a uniform, powdery consistency using a brass hand mill specifically designed for this brewing method.

1. Add two teaspoons of finely ground coffee to the ibrik for each demitasse cup of coffee.

2. Add 1 – 1 1/2 teaspoons of sugar for each cup, depending on the desired level of sweetness.

3. Measure the water into the ibrik, and stir to dissolve the sugar.

4. Heat the pot on an open flame or stovetop. As the coffee reaches a boil it will begin to foam. Once the foam moves into the narrow neck of the ibrik, remove the pot from the heat.

5. Spoon a bit of foam into each demitasse cup and return the ibrik to the heat until it boils again, then fill each cup with coffee.

6. Before drinking, allow the coffee to sit for a moment to allow the grounds to settle.

In many countries, Turkish coffee is flavored with spices such as cardamom or cinnamon. To try this, add the finely ground spices to the water/coffee/sugar mixture before heating.