Directions:
- When brewing Turkish coffee, the foaming occurs at around 70C/158F, much cooler than boiling, which is why it's possible to foam the coffee repeatedly without boiling it-higher than 75C/167F the coffee becomes over-extracted.
- Much has been written about the number of times the coffee foams: once, thrice, etc. This is very confusing: just as in other brewing, the time spent at brewing temperature is your best guide.
- Instead of foaming and cooling cycles, modulate the flame to maintain a continuous foam for the duration of the extraction time. To me, it seems simpler and more consistent to use extraction time, as in other brewing styles.
- Procedure: Room temperature water with sugar, coffee, and cardamom stirred in is put onto the gas at medium heat. At two minutes, when foaming starts at the edges of the ibrik, slowly begin reducing the heat. The goal is to keep the coffee foaming, but not to let it rise more than a quarter of its volume. If you turn the gas down too quickly and the foaming stops, just turn it back up. The goal is to foam for 3 additional minutes (5 minutes total time). At 6 minutes total the coffee tastes overextracted, and at 4 it can be thin. The temperature at the end of 5 minutes should be around 75C/167°F.
- At the end of extraction time, add just a touch of room temperature water to end the brewing-10% should be plenty.
- Swirl the ibrik gently to help the grounds caught in the foam subside and place the ibrik in a saucer of water to cool.
- After 1-2 minutes of settling, pour the coffee gently to retain the grounds. With a good brew, you should have enough foam to cover most or all of the surface of a demitasse cup.
- Coffee amount: Between 7-10% of initial water mass. At 10% the body is heavy and many will find it harsh. 8% is very nice. This method of brewing can accentuate the acidity of the beans-the coffee is very different from french press in flavor profile (this is not surprising since the extraction temperature is so much lower).
- Sugar amount: 0-4% of water mass. Using half the mass of coffee is just about the maximum to balance the bitterness and really let the acidity shine.
- Grinding: Much better if ground with a burr grinder, powder fine. Or try the Zass turkish mill, a manual one.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Tiramisu Cheesecake
Dried instant coffee, Water, Sugar, Coffee liqueur and 14 more.. -
Turkish Coffee
Turkish coffee (extremely fine ground coffee), Water and 2 more.. -
Masala Chai
Water, Sugar, Whole cardamom pod, Black peppercorns and 2 more.. -
Orange and Kiwi Compote with Toasted Almonds
Water, Sugar, Whole cardamom pods, crushed, Whole allspice and 5 more.. -
Spiced Tea Cranberry Sauce
Water, Sugar, Whole cardamom pods, Whole star anise and 3 more.. -
Coffee Chiller
Fresh ground coffee, Water (spring , preferably), Sugar and 3 more.. -
Mocha Frappé
Coffee, Water, Sugar (or to taste), Full-fat milk and 4 more.. -
Kahlua II
Instant coffee, Boiling water, Sugar, Brandy, Vanilla -
Frappuccino
Instant coffee, Water, Sugar, Whole milk and 1 more.. -
Mocha Coconut Frappe
Coffee, Water to brew coffee, Sugar, Syrup, Ice, Milk and 3 more.. -
Creamy Vanilla Coffee
Ground coffee, Water, Sugar, Instant vanilla pudding mix and 1 more.. -
Sweet Milk Balls (Gulab Jamun)
Thickened milk (khoya) and 10 more.. -
Basboosa
Butter, Sugar, Vanilla, Eggs, Semolina, Baking powder and 7 more.. -
Quick Coffee Mousse
Unflavored gelatin, Cold water, Instant coffee granules and 5 more..
Also Try
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
