Master the Art of Brewing Perfect Turkish Coffee

Incomparably delicious, the best, with a secret ingredient! How to brew coffee in Turkish? There are several important nuances that will help you get the perfect drink. The right type of coffee, the right ingredients, classic brewing technology and the same serving — everything matters!
cook time: 10 min
Chloe Benton
Master the Art of Brewing Perfect Turkish Coffee

Nutrition Facts (per serving)

29
Calories
1g
Fat
4g
Carbs
1g
Protein

Ingredients (1 portion)

Basic:

Salt (pinch) to taste
Water 120 ml
Brown sugar 1 tsp
Ground coffee 2 tsp

Recipe instructions

Step 1

Step 1
How to make the right Turkish coffee? Prepare your food. Take coffee only in beans, and they should be fresh, no more than a month from the date of roasting. The best variety for cooking in Turk is Arabica. It is less bitter, has a stronger aroma and is less strong, unlike robusta. Take bottled water, it is softer than any filtered one. You don’t have to add sugar, but if you decide, use cane sugar. Plus a pinch of salt — it brings out the taste of coffee.

Step 2

Step 2
The best option for Turks is freshly ground grains, and they should be ground immediately before cooking. The best option is fine grinding. Grind the coffee for at least 40 seconds. Do this in 20-second intervals so as not to overheat the coffee grinder, which can also ruin the taste of the coffee. Check the grinding with your fingers — you should get a soft and velvety powder.

Step 3

Step 3
Take a Turk, coffee tastes better in copper, but stainless steel is also suitable. Pour coffee into it at the rate of 2 teaspoons per serving. Add sugar and salt. Donʼt worry, salt wonʼt add a salty taste, it will only enhance the aroma of the coffee. Mix all ingredients thoroughly. Next, pour water at the rate of 100-120 ml per serving. There is no need to stir anymore, put the spoon aside.

Step 4

Step 4
Here I want to show the water level in the Turk more closely. I have it quite large, for several servings. The water should not be higher than the narrowest part of the turk; there will be nowhere for it to rise during cooking.

Step 5

Step 5
Place the Turk on medium heat. Gradually, the coffee will warm up, and foam — cream — will begin to form on top. Once this process begins, reduce the heat to low and begin to closely monitor the foam.

Step 6

Step 6
The foam will begin to rise, trying to “escape” from the Turk. It is at this moment that you remove the Turk from the heat and wait until the coffee calms down and the foam settles. Return the Turk to the fire and repeat this process — wait for the foam to rise, remove, calm. Repeat this 4 times. This is necessary for better extraction — the process by which coffee releases its essential oils. But do not allow the coffee to boil — the best temperature for brewing coffee is 95-96°.

Step 7

Step 7
At the end, turn off the heat and pour a spoonful of cold or ice water into the Turk — this is done so that the coffee grains settle to the bottom. Wait a little longer for the extraction process to complete, one to two minutes. Then pour the coffee into warmed cups to preserve its aroma. You can simply pour boiling water over the cups before doing this. Serve to the table.

Additional rubrics

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