https://www.recipefuel.com

Home
Beverages
Authentic Turkish Coffee Recipe: A Step-by-Step Guide to Exotic Flavors

Start Reading Mode

min

0 0

Share
2 Views
Like 0

Ingredients

Adjust Servings:

	1 cup water
	1 tablespoon of extra fine ground coffee (powder consistency)
	1/8 teaspoon ground cardamom or 1 cardamom pod
	sugar (optional)

Nutritional information

0.4

Calories

0 g

Calories From Fat

0 g

Total Fat

0 g

Saturated Fat

0 mg

Cholesterol

3.6 mg

Sodium

0.1 g

Carbs

0 g

Dietary Fiber

0 g

Sugars

0 g

Protein

118 g

Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Authentic Turkish Coffee Recipe: A Step-by-Step Guide to Exotic Flavors

Name: Authentic Turkish Coffee Recipe: A Step-by-Step Guide to Exotic Flavors
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: : 1; : 1; : 1/8

Features:

Cuisine:

American

Here's a technique for keeping the foam on your Turkish coffee: Add the coffee (and sugar, etc) to the water before heating. Don't bring it to a "boil". Bring it up to just below a boil, where the mixture just starts to bubble and the "plug" of coffee starts to expand. (The advantage of the ibrik over a saucepan is that the ibrik's "chimney" gathers the floating coffee into a more compact mass.) Take it off the heat and let the foam reduce a bit (say about 20 seconds), then repeat one or two times. NEVER bring Turkish coffee to a full boil, boiling breaks down the elastic characteristics of the "plug" of coffee.

30 min
Serves 2
Easy

Ingredients

Directions

Turkish Coffee,From Saad Fayed, Turkish coffee is famed for the way it is made. It is prepared in an ibrik, a small coffee pot that is heated. Sugar is added during the brewing process, not after, so the need for a serving spoon is eliminated. Cream or milk is never added to Turkish coffee, and sugar is optional. It is always served in demitasse cups. In some regions, your fortune is told by the placement of the coffee grinds left in the cup!,Here’s a technique for keeping the foam on your Turkish coffee: Add the coffee (and sugar, etc) to the water before heating. Don’t bring it to a “boil”. Bring it up to just below a boil, where the mixture just starts to bubble and the “plug” of coffee starts to expand. (The advantage of the ibrik over a saucepan is that the ibrik’s “chimney” gathers the floating coffee into a more compact mass.) Take it off the heat and let the foam reduce a bit (say about 20 seconds), then repeat one or two times. NEVER bring Turkish coffee to a full boil, boiling breaks down the elastic characteristics of the “plug” of coffee.,If Turkish coffee must always be served with foam on top why doesn’t the coffee pictured here have foam?

Discover ground-breaking new supplements! SHOP & SAVE

Steps

1 Done	Bring Water and Sugar to a Boil in Ibrik.
2 Done	If You Do not Have an Ibrik, a Small Saucepan Will Work.
3 Done	Remove from Heat, Add Coffee and Cardamom.
4 Done	Return Saucepan to Heat and Allow to Come to a Boil.
5 Done	Remove from Heat When Coffee Foams.
6 Done	Again, Return to Heat, Allowing to Foam and Remove from Heat.
7 Done	Pour Into Cup, and Allow to Sit For a Few Minutes For the Grounds to Settle to the Bottom of the Cup.
8 Done	Cardamom Pod May Be Served in Cup For Added Flavor.
9 Done	Turkish Coffee Tips:
10 Done	****** Many People Have Made Note That the Coffee Did not Foam the Second Boiling. Sorry About That. Maybe If, When You Pour the Coffee Into the Cup, You Do It from Up High. I Think I Read That Somewhere.