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Coffee & Tea 4

Turkish coffee -- you're probably doing it wrong

fame da lupo | Feb 21, 201408:15 PM

First, I want to share a well-produced video of Turgay Yildizli, a Turk who has won multiple awards in Turkish coffee competitions, showing you his method of making Turkish coffee. It's a winner, and dead easy. No multiple boilings or fussing about of any sort. Forget what your friend's grandma's cousin told you.

You'll need:

1) A scale.
2) Good beans, light-medium roast (Brazilian beans heavy on the chocolate notes are what Turks favor).
3) A Turkish coffee grinder. Sozen is considered the standard, and you can get one shipped from this shop:
4) A cezve/ibrik (the Turkish coffee pot). Make sure yours has the tulip shape you see in the video. Rounded (concave) cezbe/ibrik don't work as well.
5) A demitasse/espresso/Turkish coffee cup.

The best results, as with any coffee, comes from freshly ground beans, and the Sozen hand grinders are very good and efficient at this process. If you want to skip the hand-grinding, note that most commercial grinders can't get the fineness necessary for Turkish. It's no shame to rely on Mehmet Efendi pre-ground coffee--if you go to Eminonu, Istanbul you'll see a line of Turks waiting to pick up freshly roasted, ground beans from the factory. Your Mehmet Efendi purchased from Amazon or others won't be as fresh, but those first few coffees will taste pretty good. If you follow Turgay's method.

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