Turkish coffee is a strong coffee, delicious coffee with a distinctive taste and scent. The coffee is the best of both worlds: It is both sweet and strong. To make Turkish coffee, you use an ibrik, or cezve, a small pot that holds one to two servings. In fact, part of the fun of making this coffee is the process of making it and pouring it into Turkish coffee cups or demitasse cups, as they also known.
Turkish coffee is distinct because sugar is added only during brewing; cream and milk are never added. The coffee is sweet but very strong, as strong as espresso. In some places, it has been said that one's fortune can be told by the arrangement or placement of the coffee grinds left in the cup. Coffee grinds are a major component of this drink, so if you are serving this, you may want to let your guests know that the grinds are left in the drink on purpose.
Ingredients You Will Need:
3/4 cup of cold water
1 1/2 teaspoons of sugar
3 tablespoons of freshly ground coffee, medium roast
Take all of your ingredients and mix them in the cezve. Once the ingredients are fully blended, put the cezve on low heat. While the cezve is on heat, do not stir the contents. You keep the ingredients on heat for about three minutes or until a thick foam-like substance appears on the surface.
You will want to remove the cezve once the coffee bubbles up and looks like it might overflow. Now, you will divide the foam between your cups, preferably demitasse cups, and then place the cezve back on the heat for five to seven seconds. Pour the coffee into the cups, making sure to pour it down the sides to the foam isn't disturbed. The grains from the coffee should settle at the bottom of the cups.
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