Make the Best Turkish coffee Recipe with Cardamom

What makes Turkish coffee so enjoyable is it’s grind. Single bean is ground about to 40,000 particles vs. 3,000 for the espresso and 100+ bits for drip coffee. Due to this, you abstract more flavors than any other process of brewing. In addition, it is the only method where you re-roast the beans in the brewing procedure. Why it’s so important? Since, coffee is at its most difficult stage only for about a week after it's been roasted. After this period, it oxidizes and decays. Turkish coffee is not grounds and cleaned are in the coffee maker also called a pot. Thus, as the water heats up you are actually re-roasting it. This is why you shouldn’t boil the water first and then add the grounds as some do. Start with cool water and then heat your drink gradually to a foam.

This manner, you will have a freshly broiled coffee essence and the foam acts like a cap to keep your coffee to stay hot. However, you can add other flavors, including milk, cream, almond milk etc. to your brew either as you are making it or prepared it separately and pour your brew on it. Whatever you do though, do not stir up the sediments. And make sure to add sweet! Also, be careful how you pour you coffee. Need a little wrist action to control how much foam goes into cups. Make sure foam goes out first and does not stay in back of the pot. One word about the cardamom in the coffee. Generally speaking, in the Balkans and in Turkey it is not used. People here does not like to interfere with the coffee flavor. However, it is almost always used in the Arabic countries. Up to 50% in some regions.

Spicy Turkish coffee Recipe

  • 2 cardamom pods
  • 1 inch of cinnamon quill (cinnamon bark)
  • 2 teaspoons of vanilla sugar
  • 3 teaspoons finely ground Turkish coffee
  • 2 demitasse cups of water

Crush the cardamom pods and break up the cinnamon quill. Note that there is a separate taste difference to quilled rather than ground cinnamon and furthermore ground cinnamon adds an unfortunate surface to the coffee.


Turkish coffee with Milk

 

  • Add 3 oz milk and 3 oz water into your Turkish coffee maker
  • Add 2-3 tablespoons Turkish coffee power
  • Add Sweets
  • Have the mixture come to a foaming (NOT boiling)
  • Move your Turkish coffee away from the hotness (or decrease the heat on stove) to let foam subside
  • Serve into your cups
  • Wait about 30 to 45 seconds to let grounds settle.

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How to Make Turkish Coffee

Once you have gathered all of your supplies and materials, it is time to get started with your Turkish coffee experience. All in all, this won’t take much longer than brewing a regular cup of coffee, but it will provide a coffee experience that you have never had before.

  1. Add the desired amount of water to your pot.
  2. Heat the pot under medium heat until the water begins to heat up.
  3. Add one to two heaping teaspoons or one tablespoon of your ground coffee (should be very fine) per 3 ounces of water. Do not stir.
  4. Sweeten with sugar to taste. Do not stir, yet.
  5. Once the coffee begins to sink and the sugar begins to dissolve, turn the head down to low and stir it until foam begins to form.
  6. When you see a ring begin to form, turn down the heat or remove it from the heat source temporarily.
  7. Never let your water boil but keep heating it while stirring as needed to create even more foam. The foam the better it will taste.
  8. Keep the foaming stage going as long as you can. If you see it beginning to rise remove it from the heat and then replace it. Repeat this one or two times.