How To Grind and Make Turkish Coffee
Posted on 26. Oct, 2009 by Jason Coffee in How to
In this Turkish Coffee How To we will cover how to make a good cup of “street style” Turkish Coffee. Two of the biggest keys for making this style of coffee are type of grind and steeping or brewing time.
The Keys To Making “street style” Turkish Coffee
Grind:
This is probably the most important aspect of making this style of coffee. If this is wrong you will end up getting a mouth full of coffee grinds in your first sip. If you go to a coffee shop to have the coffee ground make sure to ask them to grind it on the finest setting they have. If you, like me, choose to grind your own coffee at home then just make sure to grind it to a very fine powder or if you have a burr grinder just use the finest setting.
Brew Time:
When making this delectable cup of awesomeness resist the urge to start drinking it right of the bat. Your finely ground powder needs time to saturate in the hot water, that is just of a boil, in order to give your water time to absorb the flavor of whatever delicious coffee you selected. Make sure to let it sit for a minimum of 5 minutes.
Additions:
You can also make a few enhancements here and there to bring it to the “next level”. Traditionally Turkish Coffee is made with cardamom and sugar but I also like to spice it up with a little cinnamon on top.
The Recipe
Step 1: Grind your coffee to a very fine powder and place 1 – 3 Tablespoons in the bottom of an 8 oz cup. (add sugar or cardamom.)
Step 2: Pour hot water, just of a boil, over your coffee grinds. (stir a bit if you like)
Step 3: Let it brew, or sit, for 4-6 minutes. (add cinnamon to spice things up a bit.)
In the video above I go into more details on what the grind actually looks like and some tips on how to make the coffee taste it’s best. Enjoy your “street style” Turkish Coffee.
Question of the Day:
“Have you ever tried this kind of coffee? What did you think?”
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Comments
7 Responses to “How To Grind and Make Turkish Coffee”
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uberVU - social comments
26. Oct, 2009
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This post was mentioned on Twitter by CoffeeCupNews: How To Make Turkish Coffee, “street style” – http://bit.ly/4i4CXL...
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Neil
26. Oct, 2009
Great video Jason. I have never had the guts to try turkish coffee, but this video may well convince me to give it a try. What are the real advantages to the turkish grind and brew? I assume that the flavors are somewhat more intense as there is no filter of any kind to absorb the coffee oils. I’ll let you know how it goes if I end up trying this. I’d be interested in the experience others might have as well. Lookin forward to hearing what the ccn community has to say.
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BaristaOnDutY
26. Oct, 2009
I Make My (Traditional)Turkish Coffee In An Ibrik, It Is A Wonderful Experience, I Would Like To Second That Letting The Coffee Steep Is Important For Not Only Flavor, But Also Lets The Grounds Settle~ Next I Will Try The Street Style 2 See If I Can Tell A Difference, I Have Tried Other Ground That Way, Just Not Real Fine~Looks Like I Have Another Experiment
Thanks!
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Jason from SingleServeCoffeeDeals.com
28. Oct, 2009
This is interesting. I’ve never made turkish coffee this way before. I usually use an ibrik and use the 3x “boil” method (i don’t actually let it come to a boil).
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D
21. May, 2010
I supposed you could do it that way… in other parts of the Balkans an ibrik is called a “kavalak” and that is what I use too…I don’t grind my own coffee but there is already ground Turkish Coffee that you can buy in most import stores. We use very small cups to serve it in too because it is so strong.
There is also this tradition that if you flip the coffee cup over and let the “mud” dry for a few minutes,then flip it back over,a lot of the older generations know how to “read your fortune” in them.
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Fadi
22. May, 2010
With all due respect, you have some errors in the steps:
) to the ibrik (or rakwa as we call it) and put the latter on the stove (preferably gas not electric)..
first off, grind your cardamom with the beans.. tastes much better that way.
secondly, don’t add hot water to the coffee and let it brew!
instead, add your water and tablespoon (per cup) of ground coffee, and sugar if you want ( try without sugar at least once, trust me
bring up the ibrik to a boil only to remove from stove right before it boils (if it boils it’ll spill all over the place so watch out) hold the ibrik off the stove for 5-10 seconds as the foam settles.. then put it back on the stove bringin it back up (this time around it’ll take a few seconds).. do this 3-4 times..
finally, try to get some “rose water” and add a table spoon or two to the coffee (per taste)
pour in turkish coffee cups, or if you want espresso cups work, they’re just SLIGHTLY smaller..
let the coffee sit for a minute so that it settles…
enjoy!
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Jason Coffee
22. May, 2010
I could not agree more, thanks for the comment. This is a different style of Turkish coffee.
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