There's something magical about the aroma of freshly brewed coffee that wafts through the air, tantalizing our senses and preparing us for the day ahead. When it comes to experiencing the rich flavors and cultural heritage of coffee, few methods can rival the enchanting process of brewing Turkish coffee in a traditional Turkish coffee pot. Let's see how to use it!
Turkish Coffee Pot
Choosing the Right Beans
To achieve an authentic Turkish coffee experience, selecting the right coffee beans is crucial. Opt for finely ground coffee beans specifically meant for Turkish coffee. These beans are ground to a fine powder, almost resembling flour. The coffee should ideally be a medium to dark roast, ensuring a robust flavor profile that holds up to the brewing process.
Exilior Coffee - Binti
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Binti is a dark roast that celebrates of strength, resilience, and the incredible impact of women. Grown by small scale farmers of Igegania Cooperati…
Size: 250 grams
Roast Profile: Dark
Tasting Notes: Robust, bold minus the bitterness!
Origin: Kenya
Process: Washed Processed
Producers: Igegania Co-Operative Coffee Society
Roaster: Exilior Coffee
Altitude: Coming soon
Price: $16.00
Variety: Arabica
Measuring Water (to Bean Ratio)
Turkish coffee is traditionally brewed with a specific coffee-to-water ratio. Begin by measuring one full Turkish coffee cup (demitasse cup) of cold water for each cup of coffee you wish to brew. Pour the water into the cezve, taking note of the quantity as it will determine the amount of coffee and sugar to be added.
Add Coffee and Sugar!
Next, add one heaping teaspoon of the finely ground coffee per cup of water to the cezve. Adjust the amount according to your personal preference for strength. If you prefer your coffee sweet, add sugar to taste, keeping in mind that Turkish coffee is traditionally brewed with a rich sweetness.
Finishing the Process
Now, place the cezve over low to medium heat. Stir the mixture gently until the coffee grounds begin to dissolve and the liquid starts to warm up. Take care not to boil the coffee, as it can easily overflow due to its foamy nature. Once the coffee starts to froth and bubble, remove it from the heat, allowing the foam to subside slightly.
Return the cezve to the heat and allow the coffee to foam up again. This process, known as "kaimak," is an essential characteristic of Turkish coffee. Once the foam reaches the brim of the cezve, remove it from the heat and pour the coffee into the serving cups, ensuring that each cup receives a portion of the frothy foam.>
Brewing Turkish coffee in a traditional Turkish coffee pot is more than just a process—it's a sensory experience that encapsulates the essence of Turkish hospitality and tradition. Great coffee starts with great beans, so make sure you're buying the most sustainable beans with Climate Smart Coffee.