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HOW TO MAKE TURKISH COFFEE - TÜRK KAHVESİ

Let me start writing about Turkish Coffee with an age-old Turkish Proverb - "Coffee should be Black as Hell, Strong as Death & Sweet as Love." It's a Cup which tells your fortune, decides War, Empire and even Romance & Life. If I say, I drink more Coffee than its history, it might prove wrong for this simple cup of Turk Kahvesi. I have read more and long enough, rather than that I have just had only a few cups of Turkish Coffee. So as they say A Cup of Turkish Coffee is worth Forty Years of Friendship, but mine was a secret love for this Coffee.

After long years of wait - For a Cup of Turkish Coffee, here I am writing about it. I fell in love with this Turkish Coffee even before I tasted it. I always knew I would love it, so was my love for a Coffee as such and even more was my obsession for the Turkish Coffee Pot alias Ibrik/Cezve. The moment I caught my eye on it, I deeply knew I wanted to own one. To say, my trail for a Turkish Coffee (actually the Ibrik) got deeply enrooted in my mind in early 2000s from an article in an Indian Magazine. Though not a fancied or an extremely expensive item, but the period of time I set eyes on it, was neither accessible nor available, in my terms. Least I had an idea where I could source the Coffee pot or the Coffee. Left alone, then and there, I kept it locked within my long, want to buy list.

Though in recent years I had easy access to buy an Ibrik, and also there was one such occasion where I almost bought one and my conscience pricking, Strict Appicer, said, don't buy, it is way far expensive for its original price. And there, with a heavy pang, I left the Ibrik, and she promised me that she would buy me this Coffee pot. So I set my mind that I would buy it when time comes.

So, the story of my Turkish Coffee and my most loved Ibrik/Cezve, took a twist when I travelled to Dubai recently. The street markets or the Souks were lined up with these Brass and Copper Ibriks. Least to mention my enthusiasm and with the looks of my all-knowing husband & daughter, I bought my long wanted - Ibrik. Some things bring a kind of satiated happiness after buying them and this Ibrik bought a thought of happiness(I should say, I got a Massive Dopamine fix!!!) and I felt, it was worth the wait. Least to mention the numerous shapes and sizes of antique Ibrik/Cezve, I saw in the Dry Bridge Market at Tbilisi, Georgia later. My hands were literally itching to get hold of a few, which I strictly controlled, convincing myself to pick it up during my next visit to the place. Hopefully...

HOW TO MAKE TURKISH COFFEE - TÜRK KAHVESİ

Now, let's talk about Turkish Coffee!

Turkish coffee! It's a strong cup of caffeine made in a special pot called a Cezve/Ibrik. In some places, the coffee pot is called Dallah, that's of a different shape as such. The fine Coffee grounds are boiled along with water on an open fire until it thickens & then the coffee is served in a small cup. It is usually made with extra finely ground coffee beans. This gives the drink a much stronger and bolder flavour than filtered coffee.

Is Turkish coffee Turkey?

Though it is called Turkish Coffee, the drink didn't originate from Turkey, but was introduced to an Ottoman governor stationed in Yemen. The Ottoman governor then recommended it to Sultan Suleiman, who popularized it in Istanbul, Turkey, as well as nearby countries and regions. And, as the people in each region put their own spin on the recipe, new drinks were born despite similarities to the Turkish coffee preparation method.

Taste & Smell of a Turkish coffee:

Turkish coffee has a strong, bold, bittersweet taste. It has a concentrated and gritty body due to the way that it's brewed. The use of extra finely ground coffee and direct contact with boiling water throughout the cooking time effectively extracts the flavour compounds. And it isn't filtered, so the bottom of the cup will have a noticeable layer of sludge and the coffee grounds will float freely around, giving it a much heavier body and concentrated feel.

HOW TO MAKE TURKISH COFFEE - TÜRK KAHVESİ

Generally, Turkish coffee smells rather nutty, burnt, and spicy, especially when it's brewed with cardamom (which I personally like). However, it will depend on what type of beans you use, too.

The 3 Main Factors which makes Turkish Coffee famous are the

Brewing Method:

Turkish Coffee is made with a special pot called Cezve or Ibrik. And in Arabic Regions they use a Coffee Pot called Dallah. These Coffee Pots have a very narrow neck, with a pouring spout. Without this feature, the foam that forms during the brewing process can't be built up and sustained, which gives its ubiquitous & infamous concentration. The Cezve also has a long handle to help the user handle the brewer more easily.

DALLAH

Turkish Coffee Beans:

Traditional Yemeni Mocha beans are used to make Turkish Coffee, but any type of Arabica coffee beans fits well into the suit. In terms of grind size, make sure to get it extra fine, even powder-like. I got hold of a fine ground from Georgia, suitable for making Turkish Coffee, well, that's what the package suggested. And it does a decent job, too.

Water:

Rule suggests going for a coffee-to-water ratio of 1:9. But my rule is to always stick on to our taste and preference, so adjust it accordingly - as you like the brew, too weak or too strong.

HOW TO MAKE TURKISH COFFEE - TÜRK KAHVESİ

Optional Add-ons:

Sugar

This is absolutely optional. Feel free to add sugar to make it sweet. With little or moderate sugar - az şekerli kahve, orta şekerli kahve or orta kahve, as it's colloquially called in Turkish or a Sweeter version of çok şekerli kahve. But anyway, as I mentioned at the beginning of the post - "Coffee should be Black as Hell, Strong as Death & Sweet as Love." And my love is always for the unsweetened 'Sade Kahve'.Turkish Coffee is traditionally served with along something small & sweet Turkish delights or dates.

Flavourings:

Cardamom - I love my Turkish Coffee with a note of Cardamom in it.

It is sometimes flavoured with

Mastic, a resin taken from the Mastic Tree also, known as the Tears of the Chios. The flavour is bitter at first, but after some chewing, it releases a refreshing flavour similar to pine and cedar.

Salep, is a flour made from the tubers of the orchid genus Orchis & it contains a nutritious, starchy polysaccharide called glucomannan. Salep flour is consumed in beverages and desserts

Ambergris is a solid, waxy, flammable substance of a dull grey or blackish colour produced in the digestive system of sperm whales. Freshly produced ambergris has a marine, faecal odour. It acquires a sweet, earthy scent as it ages.

HOW TO MAKE TURKISH COFFEE - TÜRK KAHVESİ

Turkish Coffee Recipe

Turkish coffee yields a thick, concentrated, and aromatic brew that's very easy to make. Simple steps to make this strong caffeine drink using extra fine grounded beans over a stovetop.

Cuisine - Turkey, Arabian
Recipe Type - Beverage
Difficulty - Medium
Serves - 2 Small Cups

Author - SM

Preparation Time - 5 Minutes
Brewing Time - 8–10 Minutes

For more COFFEE TALKS, Click here...

HOW TO MAKE TURKISH COFFEE -

Name: Kerala Christmas Breakfast Spread
Prep time: 1 h
Cook time: 3 h
Total time: 4 h
Yield: 4 servings
Cuisine: Kerala (South Indian)
Ingredients: Appam; Vattayappam; Idiyappam; Bread; Stews; Cutlets; Egg Roasts; Chicken Curries; Mutton Curries; Beef Curries; Sweetened Coconut Milk; Nendhra Pazham Cooked in Jaggery Syrup

TÜRK KAHVESİ

HOW TO MAKE TURKISH COFFEE - TÜRK KAHVESİ

INGREDIENTS:

For Turkish Coffee:

Fine Ground Coffee Powder - 25–30 Grams
Water - 500 ml

Optional Ingredients:

Cardamom Powder - 1 Teaspoon (Optional)
Sugar - 4 Teaspoons (Optional)

HOW TO MAKE TURKISH COFFEE - TÜRK KAHVESİ

METHOD:

Fill the Cezve with water until it reaches the neck of the pot. My Cezve holds about 2 Cups - 500 ml of Water.
Add ground coffee to the Turkish coffee pot.
Add the Cardamom Powder & Sugar if you like it sweet
Heat the Cezve over low or medium heat until it's about to boil.
When it starts to foam up, remove the Cezve from heat.
Scoop out the foam with the spoon and either add it to your serving cups or discard it.
Stir the Turkish Coffee in the Cezve and return the Cezve to heat.
Boil it again for a few minutes until it foams up, and again remove it from the heat.
Remove the Foam and repeat the above steps for two more times.
During the last round, remove the foam, and you don't need to return it to the heat.
Slowly pour the Turkish coffee into your serving cups and let the sludge settle down before drinking.
Serve Turkish Coffee with a piece of Turkish delight, a type of Turkish confection, and a glass of water for the most authentic experience.

HOW TO MAKE TURKISH COFFEE - TÜRK KAHVESİ

NOTES:

The brew is on a slightly strong side, which I prefer personally. Adjust the amount of Coffee Powder to suit your taste.
You can adjust it by adding more or less water to suit your style of Cuppa.
Sweeten your Turkish Coffee with your choice of Sweetener, or have it as it is.
Flavouring the Turkish Coffee with Cardamom is purely optional.
Serve it hot, unfiltered.

*As a thumb rule - Practice makes things perfect and the rule goes for a Turkish Coffee too & I would like to say, stick onto your preference when it comes to recipes like this.

Turkish coffee is a type of caffeine drink made with a special coffee-making pot called a cezve or ibrik. The caffeinated beverage is boiled on an open fire with water until it thickens, then served in a small cup.

Read more on original source: https://www.honestfoodtalks.com/turkish-coffee-recipe/

HOW TO MAKE COFFEE SYRUP

I am a Coffee person, nothing rejuvenates me, rather than a strong aromatic Cup of Coffee right in the morning. What I love the most is the strong Black Coffee right from the Percolator without any sweetener & milk. The first thing I do is, enjoy the aroma of freshly brewed Coffee wafting out from my wonderful Coffee. Then take a small sip... cherish the taste... As I would like to twist the age-old proverb to, "there is many a Sip between the Cup and the Lip". My Coffee Cup would surely understand the term as a sip (instead of slip). Coffee is the only beverage I drink, and I am quite loyal (addicted) to the drink. My love for Coffee is self-proclaimed. Anything in the name of Coffee - "A Coffee is a Coffee is a Coffee"- quite captivating and levitating enough to propel your senses with its wonderful aroma and taste.

But in spite of my love for Coffee, it's always in terms of Hot Coffee and not Cold Coffees. I do not prefer cold coffee, let me reinstate the term "prefer" and not "do not like." If an offer comes for a cold coffee, I would like to indulge in it too, but my love for hot & freshly brewed coffee stands high in my preferential scale.

HOW TO MAKE COFFEE SYRUP

Well, when I mastered 😜 (Did I???) Anyway, when I started making Syrups with different ingredients, I wanted to make Coffee Syrup which could be an easy addition while making Cold Coffees. I’ve already posted a few simple Homemade Syrup recipes like Nannari/Sarsaparilla Syrup, Rose Syrup, Lychee Syrup, and Caramel Syrup. Which could be a great addition to your pantry and a great addition for flavouring drinks, lemonades or juices. So, this time my trial is with Coffee - a coffee-flavoured syrup. This homemade coffee syrup is perfect for making iced coffee, drizzling over ice cream, adding to cocktails etc., All the more, you do not need to brew the coffee each time.

Coffee syrup is a concentrated coffee extract that is used to flavour coffee and other beverages. It is made by steeping coffee grounds in water and then reducing the water to leave a thick, syrupy liquid. Coffee syrup is often used in coffee houses to make flavoured coffee drinks. It can also be used to make iced coffee and cold brew coffee. Coffee syrup has a strong coffee flavour and is very sweet.

Coffee syrup can be used to make a variety of different beverages. Some of the most popular include Iced Coffee/Cold Coffee, Lattes and Frappés. And not only that it is not limited to just cold Coffees or drinks, it can also be used to make your hot Cup of Coffee. Coffee syrup can also be used in baking. It can be used as a flavouring for cakes, cookies, and other desserts. Coffee syrup can also be added to frosting or used as a filling for pies and pastries. With a little creativity, coffee syrup can be used to create a variety of different drinks and desserts that will be sure to please any coffee lover.

This Coffee syrup has equal parts of Water, Sugar and Coffee Powder. This homemade coffee syrup recipe requires just three ingredients and just 10 to 15 minutes to prepare this coffee syrup recipe.

For a Coffee Syrup, what you would need is good quality Coffee – You can use your choice of Coffee - freshly ground, instant, or store brought coffee grounds. We need to make a simple syrup with strongly brewed coffee in place of plain water. You can use any method while brewing the coffee - a Coffee Machine, Percolator, Coffee Press, Moka Pot, South Indian Coffee Filter or Cold Brew. If you do not want to go to the length of brewing fresh coffee, simply use Instant Coffee Powder.
Then what you require is Sugar – White Sugar – I have used white sugar in this recipe. Can use your Sugar of choice.
Then you would need water.

Optional Add-ins and Variations

Vanilla: Add a vanilla bean/pod while the simmering the Coffee syrup or, as simple as it is, use a few drops of Vanilla Essence to flavour the Coffee Syrup.
Spices: Such as a pinch of cinnamon (or simmer a cinnamon stick with the syrup) or nutmeg. Cinnamon is my personal choice.

HOW TO MAKE COFFEE SYRUP

For a detailed Recipe on HOW TO BREW COFFEE, Click here...

Cuisine - Around the World
Recipe Type - Beverage
Difficulty - Medium
Serves - 1 Cup

Author - SM

Preparation Time - 5 Minutes
Brewing Time - 3- 5 Minutes

Cooking Time 20-30 Minutes

For more COFFEE TALKS, Click here...