that are either pulverized using a mortar and pestle or ground in a cylindrical brass coffee mill. You will also need a jezve (or cezve) or ibrik which makes the experience of producing this coffee all the more fun! And while this type of coffee is commonly known as “Turkish coffee”, it is the commonly used method throughout the Middle East, so in a way, it’d be better known as Middle Eastern coffee.
Turkish delight (serving optional)
Preparing the coffee
Have the beans ground to extra fine. They should be as fine as powdered cocoa. Extremely fine pre-processed powdered coffee can also be used but won’t be as fresh, of course.
Place about one heaping teaspoon (5 g/1/6 oz) of ground coffee beans per demitasse/quarter cup (60 ml/ 2.02 fl. oz) of coffee into the cezve/jezve/ibrik. The cezve is a special pot with a wide bottom, narrower neck, a spout, and a long handle.
Add sugar to your taste and a Turkish coffee cup (fildzan) of cold water for each cup of coffee you’re making.
Mix well with a fork or tiny whisk if you have one. A fork works better than a spoon to mix the dry coffee into the water.
Place the cezve pot over low heat. Slowly bring the mixture to a boil. Do not stir. The slower the heat, the better the coffee will taste. Do not leave unattended; watch it as it heats up.
Watching for the froth to start to bubble (boiling point), transfer the froth as it develops into the cups with a small spoon. Then, as the froth comes up to the edge of your pot, remove the pot from the heat and pour the coffee, muddy grounds and all, into Turkish coffee cups. Turkish coffee cups are smaller than demitasse cups. Just use small cups if you don’t have Turkish ones.
Serving Turkish coffee
Add a piece of Turkish delight (ratluk) (dusted with powdered sugar) on the saucer to eat after drinking the coffee, to sweeten the mouth.
Drinking Turkish coffee
Wait at least a minute for the grounds to settle before you pick up the tiny cup and sip.