Ingredients
- 3/4 cup cold water
- 1 1/2 teaspoons sugar (more or less depending on sweetness desired)
- 3 tablespoons freshly ground medium roast coffee
Directions
Combine all ingredients in the cezve and mix with a spoon. Put the cezve over very low heat and do not stir. After about 3 minutes, a thick foam rises to the surface. Just as the coffee is about to bubble up and overflow, immediately remove the cezve from the heat. Gently divide the foam between 2 demitasse cups, then place the cezve back on the heat for a few seconds. Pour the coffee into the cups, carefully pouring it down the sides of the cups in order not to disturb the foam. The coffee grains will settle at the bottom of the cup.
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By yemek
Freemansburg, 78
on September 04, 2010
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Turkish coffee has been around for more than a century.
Turks were the ones to introduce coffee to Europe at the time. This coffee is very difficult to make. You would definitely need a cezve...and of course fresh turkish coffee. :
By merveevran_11570817
Rochester, NY
on January 14, 2009
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The recipe is quite inconsistent with how we do it in Turkey. There are 3 types of coffee we make. Without suger, regular, more sugar. I'to mention the regular one.
For 2 people:
2 full teaspoons of FRESH Turkish coffee (you can find it in Turkish stores in your town
1 teaspoons of sugar ( for more than 2 people multiply number of people by 2 and subtract 3 from it to find the correct amount of sugar
4 esspresso-cups of water (1 cup is nearly 6 espresso cups
put all in a cezve (or small pot and stir once before heating.
let the foam form on top of the pot and before it boils, stir once and let it stay for a minute.
When serving , if you have 2 cups, with a spoon take only the foam and divide the foam to 2 cups.
Then let the pot heat again for about 1 minute
pour the coffee until cups are half-full.
Heat again for 1 minute
fill the rest of the cups.
You will need to throw away the sediment (hard parts of the coffee beans remained in the pot at the end.
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