Turkish Coffee

Turkish Coffee is a way of preparing unfiltered coffee. The coffee is roasted and then ground to a fine powder like consistancy similar to powdered sugar. It is then allowed to simmer in a Ibrik (also known as a Cezve) which is specifically designed to make turkish coffee. Amazon has a number of them that are nice. I ordered the 22oz which makes about 4 small cups.

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Turkish coffee is strong, and thick. It is also probably not something to drink at 8 o'clock in the evening unless you are planning on staying up all night because after a cup at that time you will be. (personal experience) 

So here is what you will need:

1. Ibrik 
2. Coffee ground to the turkish consistency - about 1 to 1.5 tablespoons pre serving. 

• We will grind if for free - If you don't want a whole bag, try the 2oz sample size.
• Water - about 4oz per serving
• (optional) Cardamom - a pinch per serving (cinnamon, anise, clove, coriander, nutmeg may also be used)
• (optional) Sugar to taste

• There are four ways to make your Turkish coffee concerning sugar:
• Sade: Plain. Without any sugar.
• Az sekerli: With little sugar. 1/2 teaspoon per serving
• Orta sekerli: Medium-sweet. 1 teaspoon per serving
• Sekerli: Sweet. 2 teaspoons per serving

Fill the Ibrik with water, leaving room at the top to put the ingredients.   Add the coffee to the still cold water as well as sugar and spices if so desired.  DO NOT STIR. Let the ingredients sit on top of the water.

Place the Ibrik over medium heat. As the water starts to warm up you will see the coffee and spices that were sitting on top of the water start to slowly sink into the water. At this point lower the heat a bit and with a wooded spoon stir the mixture together trying to get a homogeneous mixture of all ingredients. After ensuring that there are no clumps of coffee, stop stirring and remove the spoon. You will NOT stir anymore. The cold water and low heat allows for more flavors to extract from the coffee.

As the coffee is heated it will create a ring of foam around the edge of the Ibrik. Continue watching, making sure that the coffee does NOT boil. At this point the coffee will start to rise and the foam that was around the edges will start to close. This is called the First Rise. (Do not let the coffee overflow as this will ruin the foam which is needed later in the process.) 

Remove immediately from heat and let the foam calm for about 15 seconds.

Spoon the foam evenly between the cups and then return the coffee to the heat (making sure it doesn't boil). As it heats it will again rise (second rise). Remove it from heat and slowly pour it into the cups, trying to create as much foam as possible.

Let the grounds settle for about 30 seconds.

Enjoy your fresh brewed Turkish Coffee! 

When finished, the grounds (don't Drink) can be used to read your fortune but I can't help you with that. 

Don't worry if it doesn't come out perfectly the first time. It takes practice to get it right and is still enjoyable drinking those that were "ruined".