Turkish Coffee

Turkish Coffee:

1 cup cold water	1 tablespoon superfine coffee
Sugar to taste	Cardamom, cinnamon, nutmeg (if desired)

Turkish coffee is prepared in an Ibrik, Cezve (in Turkish) or Briki, which is a small coffee pot with a long handle. Sugar is added during the brewing process, not after whereby it mixes well and becomes a solution.  The coffee is served in a small cup and saucer. The finished coffee has a thick layer of coffee at the bottom.

Saucepan

• Boil the water (add sugar if needed) in a ibrik  or a saucepan at medium heat.
• As soon as the solution boils, remove from heat, add 1 tablespoon superfine coffee. Return saucepan to heat and allow to come to a boil
• As soon as coffee foams, remove from heat.
• As soon as the foam settles, return to heat again, allowing to foam and remove from heat.
• Pour into cup, and allow the brew to sit for a few minutes whereby, the coffee grounds to settle at the bottom of the cup.
• Add Cardamom, cinnamon, nutmeg (if desired).

Turkish Coffee Tips

  Turkish coffee must always be served with foam on top.

  If you can't find finely ground Arabic coffee, you can purchase a bag of coffee at any coffee shop or grocery store and ask them to grind it for Turkish coffee. The consistency should be powder-like.

  Do not stir the coffee after pouring into cups; the foam will collapse.

Serves : 2