How to Make Turkish Coffee

Turkish coffee is derived from the Arabica bean. At the beginning, coffee berries were eaten completely or crushed and mixed with fat before being eaten. It is only later that a drink was made from the berries and given the name 'milk of chess players and thinkers.' The modern day Turkish coffee is a fine powder, often home ground. Cardamom is sometimes added to the coffee while it is being ground, for flavor.

Making traditional Turkish coffee is quite an elaborate process requiring skill and experience. Roasted coffee beans are first ground to a powder in a Turkish coffee grinder or a coffee Pepper Mill as it was popularly called. It is made in a small pot called the Ibrik. Legend has it that the pot was placed in the hot sands of the Mediterranean for cooking, but the modern method of placing it on a gas stove is safer.

One spoon of coffee and a spoon of sugar should be placed in the Ibrik to every 2ozs of water. An extra ounce of water is then added to the mixture and left on the fire to brew. For a good cup of Turkish coffee, it takes about15-20 minutes of brewing time. The coffee begins to froth during the process. Every time the froth rises to the top of the pot, you should remove it from the fire. After it has boiled over like this for the third time, remove the pot from the fire and serve portions of the froth into each cup. Replace the Ibrik on the fire again for a fourth frothing. Then pour this mixture into each cup. The mark of good Turkish coffee is the froth. Traditional Turkish coffee is served in a special coffee pot or'cezve.'

Make sure that you wait for a while before sipping your cup so that the grounds can settle down. Enjoy the strong aromatic coffee until you reach the grounds at the bottom. Leave the residue at the bottom of the cup.