Your Guide To Turkish Coffee

Turkish coffee is a traditional way of enjoying your daily cup of Joe, so here is all you need to know about this brewing process!

Turkish coffee is normally made with darker roasts of coffee, depending on your preference. If you want a more premium taste in your cup of Joe, it is recommended to use Arabica coffee beans versus Robusta. Arabica coffee beans are the more gourmet variety, and Robusta coffee often has a flat or harsh taste. It is also a great idea to use darker roasts of coffee from Africa or Asia for your Turkish brew. There are specific Turkish coffee brands if you would like to be more authentic in your brew, but truly, you can use any type of coffee that you would like. Nonetheless, the most important requirement to making Turkish coffee is in the way that you grind it.

Turkish coffee must be ground to a very fine consistency, almost like a powder. This is a finer grind then you will use to brew espresso, so make sure that you take care in the way that you grind it until the coffee beans are a powdery texture. Turkish coffee is brewed on the stove, and it has a layer of dark foam on top. This foam is called the kaimaki in Greece, and it is the sign of an authentic and proper brewing method. If you do not experience a dark layer of foam on top of your coffee, then make sure that you have heated it properly, used the finest grind consistency, and also used fresh coffee in your brewing. In fact, some Turkish cultures feel that it is an insult to serve this style of coffee without the signature foam on top!

To brew this type of coffee, it is actually quite easy. You will need a small coffee pot that you can use on the stove, and it is best to use a traditional Turkish pot made of brass or copper. You can keep the coffee within the pot on the stove over medium heat to brew. Make sure that you are using a coffee pot that can hold double the amount that you are brewing. It is important for the coffee to have room within the pot to foam and create the darker layer of foam on top that we just discussed.

Overall, the most important thing to remember when brewing Turkish coffee is how fine you grind the coffee. After you have brewed the coffee on your stove, there will be powdery sediment in the bottom of the cup. That is why it is customary to pour the Turkish coffee, and then let it sit for a moment so that all of the fine coffee grounds can settle to the bottom. You will drink the coffee with the grounds in it, but make sure not to drink the fine coffee grounds. Afterward, you can turn your cup over and see what pattern the coffee grounds make as a Turkish tradition!