[Brewing Guide] How To Make Turkish Coffee January 23 2017
Fancy having Turkish Coffee in Singapore? Here's a quick guide on how you can make and enjoy Turkish coffee, steeped in history and tradition.
Turkish coffee (aka Greek Coffee) is made by tossing pulverized coffee grounds (extra-fine) in a vessel known as a Cezve with water. The water is then boiled multiple times. There is no filtering involved.
Once the grounds settle, carefully pour the coffee so as to reduce the amount of ground that end up in the cup. Turkish coffee is considered an art form and represents coffee brewing in its oldest, purest form.
Traditionally, Turkish coffee is served without sugar at unhappy occasions like funerals. On the other hand, it is served with extra sugar at happy occasions like weddings.
In some Middle-eastern countries, the foam of the coffee is considered to be the coffee’s 'face'. Serving someone coffee with no foam symbolizes losing face.
- Place 90 ml of water into the cezve
- Add 2 tbsp of extra-fine ground coffee.
- Add 1 tbsp of sugar per cup. Never fill more than half the cezve as it will foam up during the boiling.
- Using a medium flame, bring the coffee to a boil. Once it boils, lower the heat so it won’t overflow. Let it sit for 1 or 2 minutes. (Tip: gentler heat = milder coffee)
- Repeat twice more
- As it boils for the third time, turn off the flame.
7. Pour the coffee into pre-warmed cups and use a spoon to divide the foam better.