Ingredients
Units
Scale
- 3 Teaspoons of Turkish Grind Coffee
- 2.5 ounces of water
- 1-3 Teaspoons of sugar (optional)
- Pinch of Cardamon (optional)
Instructions
- Place the Turkish grind coffee in the cezve (Turkish coffee pot pictured above).
- Place your desired amount of sugar in the cezve.
- If using cardamon, add a small pinch of the herb now.
- Place the water in the cezve. Do NOT stir.
- Place the cezve over ‘very’ low heat.
- After the coffee grinds begins to sink, and the surface of the water in the pot begins to look ‘mud like,’ take a small spoon and very gently stir the mixture until it appears finely combined (roughly about fifteen rotations). Do NOT over stir.
- Wait for small bubbles to begin forming around the perimeter of the coffee. Bubbles may not appear around the ‘entirety’ of the coffee, that is fine.
- Once the bubbles have appeared, remove the coffee from the heat. If available, place the cezve on a cool surface – such as a granite countertop. This helps reduce the temperature more rapidly.
- Let the coffee rest for at least sixty seconds.
- Return the coffee to the heat, lowering the heat slightly.
- Allow the coffee to form bubbles a second time. When the bubbles start appearing, raise the coffee from the heat until the bubbles calm down, then lower the coffee back onto the heat, briefly allowing the bubbles to form a final.
- Pour the coffee.
- How you pour the coffee is very important. Either pour the coffee rapidly at first, and then reduce to a trickle. ‘Or’ pour the coffee very, very slowly from start to finish. In either case, a dense, uniform ‘crema’ should form over the top of the coffee, such that no coffee is visible.
- If the crema forms as in the pictures above, you have prepared the coffee properly.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
