Turkish coffee is not a type of coffee, it is the oldest cooking method of the popular hot beverage. Although its prevalence has waned somewhat with the advent of filter coffee, it is still common in the Middle East and Eastern Europe. In addition, more and more Turkish coffee is consumed all over the world. This traditional method of preparation and the associated coffee culture has now become a part of UNESCO’s intangible world cultural heritage.

Turkish coffee – it is the most original way of making coffee. With just a few ingredients, an oriental coffee ceremony can be made and consumed in a wonderful way.

How is Turkish Coffee Prepared?

Turkish coffee is a traditional method of cooking coffee, in which the coffee powder always remains in the cup as coffee grounds. In Europe, this original method is known as mocha.

You don’t need expensive accessories for Turkish coffee and you can reuse coffee grounds, for example, as flower fertilizer.

What you need to cook traditional Turkish coffee:

• > a small long-handled coffee pot or metal jug
• > finely ground coffee powder (fine than espresso powder)
• > his
• > coffee cups

How to Cook Turkish Coffee?

• > Pour water into the jug or coffee pot. You can use a glass as a measure.
• > If you prefer the coffee sweet, you can also add sugar to the water and boil it.
• > Put the cups ready next to the stove, you will need to pour the finished coffee into the cups immediately after.
• > Heat the water until the first bubbles appear. But the water should not boil.
• > Turn down the heat, the coffee will boil quickly and then taste bitter.
• > Then add one teaspoon of ground coffee to the coffee pot, one heaping teaspoon of ground coffee per cup (the size of espresso).
• > Stir the powder and bring it to a gentle boil.
• > Caution: You should always watch carefully so that the coffee does not overflow from now on.
• > In a short time, foams will appear and your coffee is ready.
• > Use a spoon to spread some foam into each cup.
• > Then pour the remaining coffee into the cups.
• > Serve the coffee and enjoy this wonderful taste.

The important thing in Turkish coffee is the coffee pot

Special metal containers are ideal for Turkish coffee, you can put them directly on the stove. They are in the form of a small coffee pot with a long handle. The narrowing of the coffee pot towards the top creates a thick foam head. Similar to the cream in espresso, the secret to perfectly cooked Turkish coffee lies in the coffee foam.

Traditionally, coffee pots are made of brass or copper, while modern coffee pots are usually made of stainless steel. Different sizes are available. 

You don’t need to buy a coffee pot to try making coffee this way. For starters, a small coffee pot is sufficient, such as the one you use to boil milk or melt butter. However, you will need to reduce the coffee foam.

Finely Ground Coffee Powder for Turkish Coffee

Turkish coffee powder is very finely ground, almost like powdered sugar. The foam consists of fine powder only.

The usual espresso powder is often still ground very coarsely to produce a nice full-flavored coffee. The right coffee flavor develops best in freshly ground coffee. Traditionally, ground Turkish coffee is usually only available in small packages of 100 grams or 200 grams.

For a nice, aromatic Turkish coffee, choose quality beans at a coffee shop and grind them extra fine. Mildly spicy Arabica varieties from Ethiopia, Yemen, or Brazil also give a good aroma.

Traditional Oriental Atmosphere with Turkish Coffee

The traditional preparation of Turkish coffee has been on the UNESCO World Heritage List since 2013.

In the East, making coffee is a ceremony that requires calm. Turkish coffee is drunk as a break from daily life in the East. Therefore, the preparation of coffee takes time and requires concentration.

An oriental dessert, also called Turkish delight or halva, is served with Turkish coffee.

You can also add spices such as cinnamon, cardamom, or cloves to Turkish coffee. For this oriental spice coffee, you need a blade of each spice in each container. Thus, the acidity of the coffee is also better tolerated.