Pistachio baklava
Revani
Ayran
5 minEasy
Turkish coffee recipe
Cold water, finely ground coffee and a low heat make frothy Turkish coffee. How to cook it without losing the foam, plus sugar measures.
- Total time
- 5 min
- Makes
- 1 cup
- Difficulty
- Easy
- Per serving
- ~20 kcal
Method
Put in the cezve
Measure the cold water with the coffee cup and pour it into the cezve (a small long-handled pot). Add the coffee and sugar, if using, and stir until evenly mixed.
Heat gently
Put the cezve over the lowest heat. Do not stir. Wait until the foam rises from the edge towards the middle.
Share the foam
Just before it boils over, spoon the foam into the cup. Return the cezve to the heat and wait for it to rise once more.
Pour into the cup
Pour the coffee slowly down the side of the cup so you do not disturb the foam. Leave for 1 minute so the grounds settle, and serve with water.
Tips
- For plain, little, medium and sweet, add 0, half, 1 and 2 teaspoons of sugar per cup.
- The water must always be cold, as hot water reduces the foam.
Storage
Make it fresh. Store the ground coffee in an airtight jar.
About Turkish coffee
Turkish coffee culture and tradition was added to the UNESCO list of the Intangible Cultural Heritage of Humanity in 2013. The fineness of the grind and cooking in the cezve are the foundation of this culture.
Nutrition
| Energy | 20 kcal |
|---|---|
| Protein | 0 g |
| Fat | 0 g |
| Carbohydrate | 5 g |
Frequently asked questions
Why does my Turkish coffee not foam?
Usually it is down to high heat, hot water or stale coffee. Use a low heat, cold water and freshly ground coffee.
