Rich Turkish Coffee
1 serving
15 minutes
Turkish-style strong coffee is a true embodiment of Eastern coffee culture. The history of this drink traces back to the Ottoman Empire, where it was prepared with special attention to detail. Its taste is deep and enveloping, with spicy notes of cardamom, cinnamon, and cocoa that add warmth and richness to the drink. Salt enhances the sweetness of cane sugar, making the coffee balanced. It is brewed slowly over low heat to reach the perfect state without boiling. Such coffee is traditionally served in small cups, savoring each sip and allowing all its aromas to unfold. It pairs wonderfully with Eastern sweets like rahat-lokum or baklava and serves not just as a drink but as a true ritual of enjoyment.
1
First, heat the cezve, add some sugar, and lightly roast it.
- Cane sugar: to taste
2
Add freshly ground coffee (medium or fine grind), crushed cardamom, cinnamon, cocoa, and a pinch of salt to the cezve, pour in soft water, and stir (once!).
- Medium ground coffee: 3 teaspoons
- Cardamom pods: 3 pieces
- Ground cinnamon: 0.3 teaspoon
- Cocoa powder: 0.5 teaspoon
- Salt: pinch
- Water: 125 ml
3
On low heat, bring the coffee to the brink of boiling a couple of times (usually it takes about 5-7 minutes for the foamy bubbles to form, but it's better to keep an eye on the process to avoid boiling), remove from heat and let it steep for a couple of minutes.
4
Pour the brewed coffee into a hot coffee cup (through a fine strainer).