Turkish Coffee Guide

Jezek

Anyone here interested in Turkish coffee? Here's how I do it.

• Use good, freshly roasted beans. Dark/light roasts, origins etc all can work, it is a matter of taste. Recently I loved a natural Yirg as Turkish coffee
• Grind Fine (finer than espresso, but it doesn't need to be dust). I do a 3-clicks on the Hario Mini.
• Use 75 - 100 grams / litre. 50-60 ml for a single cup, 100 ml for a double.
• Use an Ibrik/Cizve
• Put the Cezve with the water on medium-high heat
• When the water has tiny bubbles (we call this a sesame phase back home) add the coffee
• Stir well! My grandma stirs 33 times.
• Let it rise (or 'boil [note:it is not really boiling]) a little bit, then take off the heat. Take it off the heat just as it starts to rise, don't let it too long, you'll lose the kaimak ( the equivalent to crema)
• Enjoy after a couple of minutes ( just so it cools down and the grounds sink) with a glass of cool water .

Jezek

There are plenty of cizves on ebay for cheap or amazon for a bit more. They do not have to be the traditional copper but it looks nice .