No review of coffee brewing methods can be complete without a stop in central Asia’s Turkey, a legendary land where rustic handcrafted long-handled pots traditionally made from copper and brass (also known as a cezve or ibrik) create a thick coffee unlike any other method with natural sweetness that is enjoyed ritualistically daily throughout Central Asia and The Middle East.
The ‘original’ way to brew coffee which is more commonly known as Turkish coffee starts with a very fine grind. There are special stone burr grinders that create a coffee powder as fine as confectioner’s sugar. Turkish coffee brewing is the only method in which coffee and water are in contact throughout the entire process. This quite distinctive preparation of coffee is enjoyed in small cups, once the remaining powder settles at the bottom.
Turkish coffee is rich in tradition and flavor and yields a thick, muddy brew that is surprisingly and satisfyingly quite delicious.
Preparing an Authentic Turkish Coffee:
- Add water to the cezve (ibrik), about 50 milliliters (1.7 oz) per cup of coffee desired.
- Heat the water to a rolling boil that is the point where large bubbles begin to rise up from the bottom of the ibrik and burst open at the surface of the water.
- Add a heaping tablespoon (6-8 grams) of the fine powdered coffee to the cezve and mix well for around 30-60 seconds without stopping.
- Add 2 spoons of sugar (this can be adjusted to taste), all the while stirring the coffee to blend it and ensure that the finely ground coffee would not burn by touching the hot bottom of the cezve.
- Bring to a light boil three times, by removing the cezve from the flame quickly as foam darkens at the edges of the cezve and begins to rise.
- Remove the cezve from heat immediately after.
- Serve in very small cups and allow remaining floating coffee powder to settle to the bottom of the cup before drinking.
- You may enjoy Turkish coffee flavored with spices like cardamom and cinnamon. Simply add finely ground spices to taste after you added the coffee.
