Origin: Turkey  |  Prep: 3 minutes  |  Brew: 5 minutes

About This Brew

Turkish coffee is among the world's oldest coffee preparations and a UNESCO-recognised cultural tradition. Extremely fine, powder-like grounds are simmered with water and sugar in a small copper pot called a cezve, never filtered, so the coffee is served thick with a layer of foam on top and a bed of grounds at the bottom.

The sweetness is decided before brewing: sade (none), az şekerli (little), orta (medium) or şekerli (sweet). A cardamom pod is sometimes added. The art lies in coaxing a rich foam without ever letting the pot boil over. Served in tiny cups with a glass of water and a piece of Turkish delight, it is sipped slowly, and the grounds left behind are famously used for fortune-telling.

Ingredients

• 1 heaped tsp very finely ground (powdered) coffee per cup
• Sugar, to taste
• 1 cardamom pod (optional)
• Cold water (1 small cup per serving)

Equipment Needed

• Cezve (ibrik)
• Small Turkish coffee cups
• Heat source

Instructions

1. Measure cold water into the cezve using the serving cup.
2. Add coffee and sugar (and cardamom) and stir once.
3. Place over low heat and do not stir again.
4. As the coffee heats, a dark foam will form and rise. Remove from heat just before it boils.
5. Spoon a little foam into each cup, return to heat to rise once more, then pour.
6. Let the grounds settle for a minute before sipping.

Tags: Middle East · Hot · Intermediate