Turkish coffee is a bit different than preparing espresso or filter coffee because it takes time to prepare and therefore it has a bit of a special feel then other coffee types.
When compared to other coffee types, Turkish coffee is stronger, full of intense coffee flavour and thick foam which keeps the flavours in the cup for longer as well as the beverage hot for longer period of time. Which is useful, because Turkish coffee is consumed for at least 20 – 30 minutes, not drank like an espresso in 20 seconds on the go.
- 2 heaping scoops of Turkish roasted coffee
- 2 coffee cups of water
- 1 scoop of sugar (white or brown)
- A coffee brewing pot (džezva)
The basic rule is 1 scoop of coffee : 1 cup of water : 0,5 scoop of sugar but you can change it according to your preference.
- Pour 2 cups of water into the brewing pot (džezva), add 2 heaping scoops of Turkish roasted coffee (ground) and add sugar as much as you like.
- Put the brewing pot on preheated stove until it boils.
- When the coffee foam reaches the brim of the coffee pot, remove the pot and pour half of spoon of foam into the coffee cups.
- Return the coffee pot on the stove and wait unit it boils again (5-10 seconds). When the foam reaches the brim of the coffee pot again, remove the pot and pour 1 whole spoon of coffee foam into the coffee cups.
- Return it on the stove on last time and repeat the heating process but this time when it boils, pour the remaining coffee into the cups evenly (keep in mind the Turkish coffee has residual coffee on the bottom of the coffee pot so try not to pour it into the cups).
Serve and enjoy slowly.