A friend of ours recently travelled to Turkey to visit a relative. He brought back a generous and thoughtful gift for me. Coffee! Turkish coffee to be precise. How sweet was that? If you’re grinding coffee at home, the grind needs to be incredibly fine, finer than espresso grind. This may be a struggle for some grinders. 

You know the expression “When in Rome”? Well I couldn’t just make a Turkish coffee in a regular pot. In this case, I needed to do as the Turkish do. 😃

Liz was thrilled to know I was ordering another coffee device! 🤣😜 Yes, I’m a little addicted.

A Turkish coffee pot is called a Ibrik or cezve. Thanks to Etsy, I was able to order a traditional copper pot straight from Istanbul, Turkey. It looks so cool!

For this coffee I used the amount of water for the size of coffee I wanted to drink. I used 100ml of room temp water. I poured the water first and then added 2 tsp of ground Turkish coffee. If you like sugar in your coffee, add it now. I didn’t use any.

I mixed the water and coffee before heating it. Based on my research there’s lots of debate for the step. Some folks prefer to stir while it’s heating. Hopefully I’m not offending any traditionalists.

I heated the coffee between medium low and medium heat. I let the coffee start to slowly bubble. I removed some of the top foam and added it to my cup. As soon as the coffee started to foam and rise again, I turned off the heat.

I poured the coffee very slowly into the cup in order to try to preserve some of the crema. I let the coffee sit for a couple of minutes before drinking it.

So good! Have I mentioned how much I love coffee and coffee culture?!?!

#turkish #turkishcoffee #istanbul #coffee #coffeeculture

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