|World-famous Turkish coffee (Türk
kahvesi) is made by pulverizing
freshly medium-roasted beans in a
mortar and pestle, or grinding them
very fine in a cylindrical brass
coffee mill (kahve degirmeni).
|HOW TO MAKE
|Coffee: Start with a coffee of
good quality, medium roast. Our
customers prefer our Private Estate
Blend & French Mara Roast.
|Coffee Grind: Grind to a powder.
Some burr-type coffee grinders will
grind coffee this fine, or use a
traditional Turkish Coffee Grinder.
Otherwise, ask your coffee purveyor
for "Turkish Grind".
|Ingredients: Start by adding to
the ibrik 1 tsp of powder-grind
coffee and 1 tsp of sugar
(traditional but optional) to every
2 oz of water (assuming you will be
using 2 oz servings). Add an extra
oz of water to the mixture. The
combined ingredients should fit just
below the neck of the pot.
|Brewing: Traditionally, and for
the best taste, expect the brewing
process to take 15-20 minutes.
Slowly bring the mixture to a
frothing boil on the stovetop. As
the froth gets close to the top,
just before it boils over, remove
the ibrik from the heat, allow the
froth to go down (you can do this by
stirring), then replace it on the
heat. After the third frothing boil,
serve the froth in equal portions
into each cup, replace it on the
heat for a fourth frothing boil,
|(Although it has become
commonplace to make Turkish coffee
with only 3, 2 or just a single
frothing boil, it generally tastes
best with the traditional 4.).
Serving: Fill each cup a bit at a
time repeatedly, so that all cups
have an even amount. Advise your
guests to allow about a minute for
the coffee grounds to settle to the
bottom of the cup before gently
sipping. Avoid bitterness by not
stirring up or drinking the grounds.
The result can be a magnificent
|GOURMET FOODS FOR YOUR