Tuesday, July 15, 2008

How to Make Turkish Coffee



from wikiHow - The How to Manual That You Can Edit

In order to make Turkish coffee, you need to start with fresh medium-roasted beans that are either pulverized using a mortar and pestle or ground in a cylindrical brass coffee mill.

Preparation


  1. Put extra fine ground coffee (as fine as powdered cocoa, preferably less oily Arabic beans) (about one teaspoon (2 g) per demitasse cup (60 ml) of coffee into a special pot with a wide bottom, narrower neck, a spout, and a long handle, called a cezve.
  2. Add sugar and a Turkish coffee cup (fincan) of cold water for each cup of coffee you're making.
  3. Heat the brew to frothing three times. (When the froth reaches the cezve's narrow neck, it's a sign to remove the pot from the heat and let the froth recede.)

Mixing


  1. After the third froth-up, pour off a bit of the froth into each cup.
  2. Bring the liquid still in the cezve to the froth-point once again, then pour it immediately, muddy grounds and all, into the Turkish coffee cups, which are smaller than demitasse cups.

Drinking


  1. Wait at least a minute for the grounds to settle before you pick up the tiny cup and sip.
  2. Enjoy the rich, thick flavor, but stop sipping when you taste the grounds coming through. Leave the "mud" in the bottom of the cup. Some say the positioning of the "mud" at the bottom of the cup can tell a persons fortune.

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