How To Make Turkish Coffee
One of the secrets of Turkish coffee’s distinct, deep, and aromatic flavor is in how finely the coffee beans are ground. A single coffee bean is broken into approximately 100 particles when ground for drip coffee, 3000 particles for espresso, and 45,000 particles for Turkish coffee. Finer grounds result in more flavors extracted from the same amount of coffee.
Another secret is in the Turkish coffee’s brewing process. When preparing a pot of Turkish coffee, the coffee grounds are roasted once again. After a week of initial roasting, coffee beans enter a wine-like stage and start to oxidize and decay. Unlike dripping or espresso methods, coffee beans are not filtered when preparing Turkish coffee. It’s important to brew Turkish coffee slowly to create foam on top and not to stir the coffee grounds while brewing. This method recreates the freshly roasted coffee flavor, as the coffee grounds are heated slowly at the bottom of the pot. Because coffee grounds are re-roasted in this stage, it’s best to make Turkish coffee with light or medium roast beans.
When pouring coffee to your cup, you may use some wrist action so that the coffee foam can be poured into the cup first, not sticking at the pot after all the other contents are poured out.
You may also add milk, cream, non-dairy milks such as almond milk in your coffee during or after brewing.
- Pour the desired amount of cold water in a Turkish coffee pot.
- Slowly heat up water on medium-high heat.
- Add 1-2 heaping teaspoons of finely ground Turkish coffee per a 3oz cup. Do not stir and let the coffee grounds float on top. Stirring at this stage may clump the coffee grounds.
- Add sugar to taste. Do not stir and let the water heat up more.
- After coffee grounds sink into the bottom and the added sugar is dissolved, stir it several times to create the foam. Turn the heat down to low.
- When the “bubble ring” forms on the surface, turn down the heat to the lowest or remove from the heat.
- Do not let the water boil (212°F or 100°C at standard pressure). The water should heat up to around 158°F or 70°C to build a thick froth. Boiling evaporates the water and removes the froth.
- Maintain the foaming stage without boiling. When the brew gets hotter to make the foam to rise, remove from the heat or lower the heat. Repeat this process until the foam gets a couple sets of the rise and cool. More froth brings the better coffee taste.
- Pour coffee quickly into the cup to pour out the foam first, then slowly for the rest of the coffee. If preparing multiple cups, try to pour the same amount of foam for each cup. You may use a spoon to divide the foam for the equal amount.