A few months ago I visited my business-partner from Turkey. Look what he made for me!
It would have been better if the CoffeeGeek would have talked more about Turkish coffee. This is a fascinating and distinctive technique of producing coffee which dates back into the 16th century, even before any of the techniques of brewing coffee which are presently being utilized.
This is an amazingly simple technique.
The major investment to be made will be a decent grinder, a suitable burr grinder which uses electricity and has the capability of grinding up to an extra fine quality, even smaller compared to espresso.
On the other hand, ‘Turkish mills’ are also available such as the outstanding version manufactured by Zassenhaus, which can be acquired for a reasonable price.
Aside from the grinder, it will be necessary to utilize first-class water, superior freshly roasted coffee, a metal spoon for stirring, and a gadget known as a cezve or ibrik.
Cezve or Ibrik is the brewer. This normally uses copper, has a extended handle made of wood although some models utilize steel or any of the other type of metal. The base of the pot is broad and its top is slim, and has a spout on one or both sides for dispensing the coffee.
The ibrik is available in a number of sizes from as small as two cups to as big as six or eight cups. Take into consideration that the cup is similar to the dimensions of a big espresso cup which is about three ounces or around ninety milliliters for each portion or smaller.
It is necessary to be aware that the pot’s ‘cup size’ is not the same as the amount of coffee brewed when it is full, actually, it is essential for a suitable amount of space for air while the pot is brewing however not in excess. Since the technique will require the liquid to froth up in phases, if there is too much space in the pot, a good amount of the froth will get stuck into the surface and adds to the bitterness in the flavor.
It will also be necessary for you to have a source for the heat. For this article, a heating device which utilizes butane is employed – which is appropriate for brewing an ibrik, but a stove that uses electricity or gas may also be used.
If it is done correctly, which is easy to do, the coffee will have an especially strong yet delightful flavor. This will also go against one of the fundamental principles when it comes to coffee, which is not to boil or re-boil the mixture. However, you will get to become aware that it is excellent.
One critical recommendation to take note of is to always pay attention to the process as the Turkish coffee is being made. Something might happen in an instant and should you take your eye off it for a second, your stove may end up in disarray. However, this is not hard to do.
When you put in favoring like anise, cardamom, or a sweetening ingredient like sugar that can be dissolved effortlessly, you can modulate the power and concentration of the brew or certainly make it genuine.
Actually, an essential component in the process is sugar. The well known adage, “Coffee should be as black as hell, as strong as death, and as sweet as love”, alludes to Turkish coffee and you will take notice of the sweet element.
In the instructions stated below, you will observe that in the presentation, the stirring is done at third and last extraction of the Ibrik since it will provide a fresher final cup. But a number of traditionalists would, by no means, blend the Ibrik during the brewing process in to maintain the froth and be certain that all cups will have a small amount of froth.
You will be the one to decide on which one you prefer – try it out yourself.
How to brew Turkish Coffee. Check this one out!
It will not be necessary to have a lot of things to brew Turkish coffee – a Turkish mill, the ibrik, a couple of small coffee cups and if you prefer it, some sugar and flavoring. Make an effort to acquire whole seeds and grind them into extra fine particles if you are utilizing cardamom, which will make it more authentic, and add it in moderation.
Distinctive brass mills are readily available at Turkish or Greek food shops, or you can try to find the Zassenhaus mill, and even if they grind quite slowly, they can perform the task superbly.
It will be necessary to grind Turkish coffee into exceptionally fine particles – much finer compared to espresso – or more or less similar to talcum powder. The finer it is the more exceptional the quality.
More often than not, cold water is placed in first – utilize the small coffee cups in measuring the amount of water. After this, place in a teaspoonful of coffee for every cup of water. Make the necessary modifications according to your preference after a few brewing procedures.
Sweetening the Brew
A regular addition to Turkish coffee is sugar. Modify according to your preference, however put in one teaspoonful each time two teaspoonful of coffee is added. Another important thing to take note of is to mix the blend of cold water, coffee and sugar prior to the brewing process up to a point where the sugar disappears.
Starting the Brew
After the sugar mixes completely with the mixture, begin the brewing process using a medium-low temperature. The coffee will be spoiled if the temperature is too much. While this is taking place, simply observe it attentively
Start of the boiling
Once the blend begins to boil, foam will start to form and it will form rapidly. Prior to the overflowing of the foam, take the Ibrik away from the source of heat and allow the foam to stabilize.
Second boiling instance
Allow the foam to increase again, but keep in mind that it will rapidly increase when it begins, and take it out of the heat source again, then allow it to subside.
Third boiling instance
It may be an option to end the brewing process after it boils for a third time and serve it out without stirring. However in this option, the mixture was stirred after the pot was taken out of the heat source after the third boiling instance. This will allow the grinds to sink down from the froth.
Fourth boiling Instance
This will depend on your preference since the third boil will produce the best results. However, to achieve a cup that is uncluttered, allow the mixture to boil and foam up one last time and take it out of the heat source, and this was not stirred anymore however the stirrer was not taken out of the pot.
Pour the blend into the cups one after the other starting with around 15 ml on the first cup, then 15 ml on the next, before going back to the first to pour another 15 ml. If the mixture was not stirred, a good amount of foam will be present in the coffee when it will be poured. With this situation, only a small amount of residue will be present.
Everything’s done, time to enjoy the brew
Once the coffee is poured out, most of the grounds will remain inside the Ibrik since the broad base is designed to facilitate this. The cup will be relatively clean if the stirring technique is utilized but not cleaner compared to a press, although it’s still pleasant.
Have fun and enjoy your cup of coffee!