HOW TO MAKE TURKISH COFFEE BREWING METHODS

One of the various coffee brewing as we know so far, one of them is an ancient method, the Turkish Coffee. It brews coffee with a distinct, thick texture. The superfine grind, amount of heat, and grindwater ratio produces a full-flavored coffee.

If we look historically, the actual word "Turkish coffee" is the outsider mention, not an insider, and, of course, the sociological nomenclature Turkish coffee appears when technical and coffee brewing tool getting complex development.

In the Turkey itself, as well as in other countries of the Arabian Peninsula, initially the coffee that is now called 'Turkish coffee' are known or referred to as a 'coffee' only, in this case of course using local language of the local society, such as kahve and al-qahwah. In other words, Turkish Coffee can be said as a generic name for a standard coffee of the Arabian Peninsula society.

Well, if you're interested to brew coffee that could be considered exotic at the same time want to know how the coffee was first time enjoyed in Turkey, brewing coffee using Ibrik highly recommended. To get the coffee sensation of enjoyment as in the Arabian Peninsula, we can add the cardamom, fennel, and sugar. But, we may also not to add anything other than ground coffee and sugar only.

WHAT YOU NEED TO BREW TURKISH COFFEE

Ibrik
Stove or Charcoal
Very fine, powder-like coffee

HOW TURKISH COFFEE WORKS

Pour cold water into the ibrik, and bring it to a boil over medium heat.
Remove from the heat.
Add coffee to the ibrik - 1 teaspoon per cup - and any additional ingredients, if desired.
Stir to dissolve and infuse the ingredients.
Return the ibrik to the stove and heat the coffee while stirring gently until it starts foaming. Do not allow to boil.

Remove from the heat and allow to cool for 1 minute.
Return to the heat and warm back up while stirring gently until it starts foaming. Again do not allow to boil.Repeat this.

TIPS : You can heat the coffee once, if you prefer, but reheating it several times creates the distinctive thick texture.

Spoon a little foam into the serving cups and carefully pour the coffee in.
Let it settle for a couple of minutes, and serve. Take care to stop sipping when you reach the grounds in the bottom of the cup.

CLEANING THE TURKISH COFFEE TOOLS

Sponging Use a nonabrasive sponge or soft brush with some hot soapy water to hand wash the ibrik.
Care The tin lining might darken over time.This is normal so do not attempt to remove it.

Dare to try Turkish Coffee brewing methods?

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