How To Drink Turkish Coffee
Here's a Turkish coffee pot!
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How to make a Turkish coffee in the stovetop
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?
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?!?!
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TURKISH COFFEE ☕ and FORTUNE TELLING ???? w/Bahar | How to Make Turkish Coffee? 3️⃣ Recipes
Today’s subject is amazing smelling little cup of Turkish coffee! ????Coffee came to Ottoman Empire from Yemen and spread to Europe. Today coffee is the most traded thing after oil and most of us can’t start the day without a cup of coffee. In this episode, I want to share the uniqueness of Turkish coffee and give you 3 easy and amazing coffee recipes, traditional Turkish coffee, lazy Turkish coffee and iced Turkish coffee! ☕️
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Traditional Turkish Coffee
Servings: 2
Difficulty: Easy
Prep time: 2 minutes
Cooking time: 5 minutes
2 heaped teaspoons Turkish coffee - 1 teaspoon Turkish coffee per cup), (you can buy Turkish coffee from a middle eastern market or order online)
2 Turkish coffee cups of water (100-120 ml)
• Mix the Turkish coffee and water in a Turkish coffee pot (cezve) until well combined. You can use a small saucepan as well.
• The ratio for delicious Turkish coffee is one coffee cup cold water and one heaped teaspoon Turkish coffee.
• You can make your coffee with sugar. If you want your coffee sweet, add adequate amount of sugar into coffee and water. Never add the sugar after your coffee is cooked. Depending on your taste, for less sweet coffee add ¼ teaspoon sugar, for medium add ½ teaspoon sugar and for sweet add 1 teaspoon sugar.
• Put the coffee pot on your smallest burner and bring to a boil on the lowest heat.
• While it’s cooking, slowly stir it time to time. The important thing is that traditional Turkish coffee must have a thick foam, so when you stir it you should avoid stirring fast in order to keep the foam.
• When the sides of the coffee start to rise, remove your cezve from the heat immediately and apportion one third of the coffee to the cups with the foam.
• Put back the cezve on heat for the second boil and again apportion the second third of the coffee and repeat again for a third and final time.
• The traditional Turkish coffee is always served with a glass of water to clean your mouth before drinking your coffee. The other traditions are serving with a small cup of liqueur or Turkish delight. Enjoy your coffee and don’t forget to close your cup for the fortune teller????!
Lazy Turkish Coffee (without cooking)
Servings: 1
Difficulty: Easy
Prep time: 2 minutes
Cooking time: -
3 teaspoons of Turkish coffee
280-300 ml boiling water (1 cup + 3 tbsp)
• Add the Turkish coffee in the glass and pour the boiling water in it.
• Let it sit for about 30-40 seconds and start to stir and count until 100. Your coffee is ready to drink. Enjoy!
Iced Turkish coffee
Servings: 1
Difficulty: Easy
Prep time: 2 minutes
Cooking time: -
1 heaped teaspoon Turkish coffee
1/3 cup hot water
1 cup cold milk
Ice
• Mix the Turkish coffee and hot water in a glass and mix it very well for a minute.
• Pour the milk to a French press and shake it until it is foamy.
• Add some ice to the coffee and pour the foamy milk on it. Enjoy your drink.
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Making Turkish Coffee & 4 important tips No One tells you
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DISCLAIMER: In this video description it contains affiliate link, that means if you click on the product link, I’ll receive a small commission.
This is not a Promotional Video.
This video shows you the traditional way of preparing a rich Turkish Coffee with 4 great & important tips only Turkish people know for preparation of Turkish Coffee which I am going to share with you in this video. I bet you will also love the taste of traditional Turkish Coffee made with milk so if you do, click the below link to see how to prepare the version of Turkish Coffee with milk ????
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It Will Change Your Life - Turkish Coffee Brewing
How to choose Turkish coffee pot and brew the best coffee in your life.
Here's what you need to know about Turkish coffee:
1. It'll work for any coffee: light, medium and dark roast
2. It'll open the potential of even the most expensive coffee (sometimes even better than pour over)
3. Use freshly ground coffee
4. Grind size: the smaller the better (2 clicks on Comandante is great)
5. Water temperature - either cold or warm (up to 60°C) is fine
6. Better to brew slower (it's ok to have 4-7 minutes brewing time)
7. Ratio is 1:10. Meaning for 100 g of water we need 10 g of coffee
HOW MUCH COFFEE TO USE
For 120 ml Cezve it's better to use 8 g of coffee and 80 g of water. Up to 10 g.
For 200 ml Cezve - 14 g is the best dose, but up to 17 g.
Lower dose will allow you to control the motion of the foam.
TASTE CONTROL:
It's done by two things: COLOR of the foam and MOTION of the foam.
COLOR:
If it's too bright - coffee will be under extracted, sour.
If it's too dark - coffee will be bitter.
While brewing, it'll change the color from light to dark and you need to take off the brewer just in time in order to achieve the best balance of taste.
MOTION:
There is a WRAP and SWIRL motions. And alternative to WRAP is the CRACK.
We don't need a swirling motion, that way coffee will be over extracted and bitter, tasteless.
Be sure to make a full wrap and take it off immediately.
If your coffee foam (crust) don't wrap, but cracks - serve it after a few seconds after the crack of a foam (crust).
It's important to pay attention to the final part of the brewing and remember the color and motion. To adjust the taste in the next brewing if taste wasn't that great.
HOW TO DRINK:
Right after taking the coffee from the heat, serve it into the cup. And wait for around 5 minutes. It needs to cool down. And small particles will go down, so that the coffee will be clean. Make 3-5 sips at first, to drink some foam and then - clean coffee.
In order to perceive all of the tastes - let it cool down almost to the room temperature.
HOW TO CHOOSE THE SIZE OF A TURKISH COFFEE POT:
1 person - 120-200 ml cezve is great
1-2 persons - 200 ml
2-3 persons - 270 ml
This is a Turkish coffee pot that I recommend -
Timecodes:
0:00 - Turkish coffee
0:20 - What taste to expect
1:16 - Freshness of a coffee
1:38 - Turkish coffee grind size
2:01 - Water temperature
2:42 - Heat application
2:53 - How to control the taste
4:26 - How to drink Turkish coffee
4:49 - Foam motion (taste control)
6:07 - WRAP and SWIRL, CRACK
7:24 - What size of Turkish pot to choose
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