Turkish coffee

The other day, badly in need of a good jolt of caffeine, I remembered a recipe for Turkish coffee from a great book I reviewed last year: Ana Sortun's "Spice" (HarperCollins, 2006).  So I found the coffee pot I'd brought back from Istanbul and made a batch in the Test Kitchen. Turkish coffee is fantastic stuff, brewed by repeatedly heating a mixture of finely ground coffee beans, water and sugar so that it rises up in the pot and then sinks back down. Sortun not only gives a recipe, but tells you how to read your fortune in the grounds too.  A pattern of dots means that you're spending too much money; a circle predicts good fortune; a leaf fortells new friendship.  I'm not really sure what this one meant -- maybe that there's a happy, dancing frog in my future. 

-- Amy Scattergood

Photo by Amy Scattergood

Comments

[turkish coffee]

I am great lover of Turkish coffee. I liked the method of making Turkish coffee. Your provided links are very informative. thanks for this link

[Robinzita]

You can make Turkish coffee, but do you know how to serve it. Serving a cup of Turkish coffee, (or any coffee, for that matter) that has over flown over the rim or into the saucer is a repelling way. So, you should take enough care to pour it properly up to the rim, without it flowing over.

You can add a piece of a gummy-like candy, with sugar content, popularly known as the Turkish delight, for sweetening the mouth, after drinking.

When you make Turkish coffee, all the powder does not get dissolved in the water. So, do not start sipping from the cup straight away. Wait for the grounded coffee to settle down and sip gently. Let the thick rich flavor trickle down your mouth to get the true aroma of the Turkish coffee.

Stop drinking as the mud starts sipping in.

So, if you have already mastered the Turkish brewing, then rush to the nearest store to buy Turkish coffee ingredients. Make sure that the coffee beans are of a reputed brand to enjoy the true Turkish flavor.