It is widely believed that Turkish coffee is one of the oldest traditional methods of brewing coffee. Turkish coffee tastes incredibly different from the drip coffee that is well-known in many other parts of the world.
The difference may be surprising because Turkish coffee contains the exact same ingredients as drip coffee: ground coffee beans and water. However, the difference comes mainly from the way Turkish coffee is prepared.
Turkish coffee is brewed in small batches using a skinny pot. This tall, thin pot is often referred to as an Ibrik or a cezve, pronounced “jezzve.” The coffee grounds are mixed with the water, which is brought to a boil multiple times before serving.
The result is a deliciously thick and sultry coffee. It is a bittersweet drink with a bold coffee flavor that is often compared to espresso. Much like a Moka pot, Turkish coffee can be used as an espresso substitute.
Turkish coffee has been surprising drip coffee drinkers for decades now. Although it takes a bit of time to get used to how thick Turkish coffee is, its spiced and sugary flavors will leave you wanting another cup.
What is Turkish Coffee?
Turkish coffee is an ancient and traditional coffee brewing method that originated in Turkey. Turkish coffee is made with a small pot called an Ibrik or a cezve, depending on the region.
This delightful drink is made with finely ground coffee beans. They are much finer than most other coffee grounds. Espresso machines use ground coffee very finely, but compared to Turkish coffee, they seem coarse.
Turkish coffee grounds are so fine that many grinders are not able to achieve a coffee size small enough to use! Lovers of this brewing method oftentimes need to purchase a special grinder just for brewing coffee the Turkish way.
Once you have your finely ground coffee beans, they are mixed with water and, if you desire, sugar. These ingredients are brought to a boiling point, but they are never allowed to actually boil. Instead, the cezve is pulled off the heat until the simmering stops and then placed back on the heat until boiling once again.
This process is repeated at least three times before the coffee is deemed ready to drink. Because of the small size of the coffee grounds, Turkish coffee is incredibly thick and sultry. Most of the coffee grounds settle to the bottom of the cup and are not meant to be drunk.
Turkish coffee is never stirred because the wet coffee grounds at the bottom of the cup would mix with the rest of the coffee, making it too thick to be palatable. Regardless of its texture, Turkish coffee is a wonderfully rich and spiced drink.
What Do I Need to Brew Turkish Coffee at Home?
Turkish coffee does not require many ingredients. It is brewed using a cezve, and they are relatively inexpensive, especially when compared to an espresso machine. Although a cezve is a traditional pot to brew with, any long and skinny pot can be used.
One thing that absolutely cannot be substituted when brewing Turkish coffee is extra finely ground coffee beans. The coffee beans for Turkish coffee are much finer than espresso beans.
While you can buy Turkish coffee grounds that are the perfect size, grinding coffee yourself always makes it taste better. If you are a fan of Turkish coffee and would like to brew it often, I recommend investing in a coffee grinder that can get your beans to the proper size for this brewing method.
Are Turkish Coffee Beans Different?
Turkish coffee does not use any specific type of coffee bean. Any coffee bean can be used to brew Turkish coffee, including Arabica beans. Arabic coffee is the most commonly used type of coffee bean.
Turkey does not have the climate to grow its own coffee beans, so any coffee you buy from Turkey is imported from somewhere else. However, just because their climate doesn’t allow the coffee plant to grow doesn’t mean that their coffee is any less delicious.
Turkish coffee is all about the brewing technique, not about the coffee beans.
How to Brew Turkish Coffee at Home?
Brewing Turkish coffee at home seems like a real challenge, but I promise it is not as hard as it seems. Traditionally, Turkish coffee was brewed using the sun-warmed sands of the local area to heat the water until boiling.
Brewing coffee used to take nearly all morning as the Turkish baristas patiently waited for the sun to heat their coffee into a drinkable substance. Modern times don’t allow for this luxury, but luckily, we can use a stove to get the same effect.
Add two tablespoons of finely ground coffee to your cezve. For this brewing method, it is best to use rounded tablespoons. Then add 5-6 ounces of room temperature water and any sugar you desire to the cezve. Place the pot on high heat and wait for the mixture to boil.
Take the cezve off the heat source right before the water boils and let it cool to a simmer. Once the water is simmering, you can place it back on the heat. Repeat this process at least three times to fully extract the flavors of the coffee grounds.
Carefully pour the freshly brewed coffee into a serving cup and let it sit for a couple of minutes. This cools it to a drinkable temperature and allows the grounds to settle at the bottom of the cup.
It is important not to stir Turkish coffee because this will cause the fine ground to mix with your coffee, making it too thick to drink.
Conclusion
Turkish coffee is a delightful drink that is meant to be enjoyed slowly. It is the perfect beverage to compliment a mid-day snack or to sip while having a good conversation with an old friend.
Although the style of brewing may appear archaic, no other brewing method can create such a thick and bold coffee. Turkish coffee is truly delicious from start to finish.