Turkish Coffee Recipes

The grind makes Turkish coffee so delicious. Thanks to extra-fine grinding, you will be able to extract more aromas than with any other brewing method.

Let's talk about cardamom and cinnamon in coffee. In general, these ingredients aren't used in the Balkans and Turkey. People here don't like to interfere with the aroma of their coffee. However, these spices are almost always used in Arab countries.

There are several recipes for preparing this drink: a traditional recipe without spices and milk, and the Arabic version of Turkish coffee with yolk, ginger, cognac, cardamom, cloves, or cinnamon.

This video is a great place to start:

Oriental Coffee

Oriental coffee is simple to prepare:

  1. Use dark roast beans (however, nothing stops you from trying a medium or light roast)
  2. Add 2-3 green cardamom pods and sugar to taste. It is advisable to use cane sugar. Don't grind the cardamom pods.
  3. Brew over medium heat using the method described above.

You will get a wonderful strong drink with a spicy cardamom flavor. Caution: it has a very invigorating effect.

Istanbul Coffee

  1. Use good, freshly roasted beans. You can use any roast and any variety; it's all up to preference.

  2. Grind the beans finely (finer than espresso, but it doesn't need to be the consistency of dust).

  3. Use 75-100 grams of grounds per liter of water: 50-60 mL for a single cup, 100 mL for a double.

  4. Use an Ibrik/Cezve

  5. Put the Cezve with the water on medium-high heat. When the water has tiny bubbles, add the coffee.

  6. Stir well! About 15-20 times.

  7. Let it rise a little bit, then take off the heat. Take it off the heat just as it starts to rise; don't let it too long or you'll lose the kaimak (the equivalent to crema).

Ethiopian Method

Use naturally processed Ethiopian beans with the addition of 1 lily flower and a pinch of grated galangal. Use 0.6 oz (18 g) of coffee and 6 fl oz (170 ml) of warm water. Brew for two-and-a-half minutes to two minutes and forty-five seconds. The drink has notes of spicy apple strudel.

Turkish Coffee With Milk

To prepare this drink, you need a wide-mouth cezve, 150-200 ml of milk, 1 tsp. ground coffee, and sugar, cinnamon, cardamom to taste.

The volume of the cezve for making coffee with milk should be 1.5-2 times the volume of milk so the milk and foam don't boil over.

Pour the milk, spices, and sugar into the cezve, in the desired amounts. Milk will give the drink a sweetish taste anyway, but if you want it sweeter, add sugar.

When the milk warms up a little, add the coffee, but do not stir; otherwise, it will settle to the bottom of the cezve and the full taste and aroma won't be extracted. Put the drink over low heat until the foam rises to the very edge. After that, take it off and let it rest a little.

Then put the cezve back on the stove and repeat the process of letting the foam rise to the edge.

Remove from heat. Pour into cups and enjoy.

A Bonus From a Turkish Champion Barista

The champion barista from the World Barista Championship has shared his signature recipe on Reddit. We tried this wonderful recipe and are sharing with you.

Turkish Champion Barista Comment