Turkish black coffee
6 servings
30 minutes
Turkish black coffee is not just a drink but an ancient ritual, a symbol of hospitality and leisurely conversations. Its history traces back to the Ottoman Empire, where it became an integral part of culture. This aromatic beverage is prepared in a traditional cezve, allowing the ground coffee to slowly reveal its rich flavor with subtle caramel notes. Sugar is added beforehand, giving the coffee softness and balancing bitterness. Turkish coffee is served in small cups, and the grounds left at the bottom are sometimes used for fortune-telling. This strong, rich drink is perfect after meals and emphasizes the Eastern philosophy of savoring the moment. Its uniqueness lies in the special preparation method that preserves maximum flavor and aroma richness.
1
In a cezve, mix sugar, water, and coffee. Place on low heat and stir until the sugar dissolves.
- Sugar: 2 tablespoons
- Water: 2 glasss
- Ground coffee: 0.3 glass
2
Bring to a boil (until the coffee starts to rise) and pour half of the coffee into 6 small cups.
- Ground coffee: 0.3 glass
3
Return the turk to low heat and let the coffee rise again. Carefully pour the remaining coffee into cups, leaving the sediment in the turk. Serve immediately.
- Ground coffee: 0.3 glass
