Turkish Coffee

Posted by on Nov 5, 2009 in Beverages, Middle Eastern | Comments Off


(per one demistasse cup)

1 cup water

1 tbs sugar

1 tbs finely ground coffee


1.Measure water and sugar in small saucepan (jezve). Dissolve the sugar in the water by bringing the mixture to a boil stirring constantly. Remove from heat and stir in coffee. Return to heat and bring slowly back to a boil.

2.When the coffee begins to rise up remove from heat. Do not boil it. There should be a thick sediment on the bottom and a brown froth on the top.

3.Best way to Drink: Serve the coffee by pouring gradually into each cup to evenly distribute the sediment. Amount of sugar can be adjusted to taste.

Note: This is not coffee for faint-hearted! It is strong, but with full flavour. Coffee itself has to be finely ground into a powder (many modern grinders can’t grind so finely, so having one of the old-fashioned original style grinders is good idea).  As it is not filtered, let the sediment settle and then sip over it. Traditionally, and ideally, it is cooked in copper jezve (conical coffee pot with a long handle) which enhances the flavour of coffee and is served in small demistasse cups. Serve with Turkish delight and glass of water aside.

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