“Coffee should be black as hell, strong as death, and sweet as love.” – Turkish proverb
Turkish coffee, one of the oldest and most traditional ways of preparing the drink, really lives up to that proverb. It’s dark, unfiltered, and one of the more distinct coffees you’ll probably ever try.
The phrase “Turkish coffee” refers to the brewing method, not the beans. To make it, fine-ground coffee is briefly boiled in a copper cezve, then poured directly into small cups. The resulting brew is thick and textured, and if you’re not used to unfiltered coffee, it definitely takes some getting used to.
We’ve got a beautiful new Turkish Coffee Brewing Set in the shop, and since he traveled to Turkey on this week’s episode of Uncommon Grounds, we asked Todd to give us a few pointers on how best to use it. Here’s what he laid down:
- Nail the grind. Shoot for right in between a classic Turkish grind and a professional espresso grind.
- Ratio – 1 part coffee to 8 parts water.
- Start with water that’s already at 150 degrees Fahrenheit and don’t double boil.
- Use a Turkish cup. It drinks better, and Todd says you’ll thank him.
Have questions about how to brew Turkish coffee (or any other kind of coffee)? Shoot us an email at firstname.lastname@example.org.
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