Turkish Coffee
Turkish coffee is a very popular way of coffee preparation in Israel, just like in other countries that once belonged to the Ottoman Empire. The thinly grounded coffee is cooked in a special coffee pot (originally made of copper) along with sugar and then served in small cups or glasses. In order to prepare it properly, special blends of coffee are used (Brazilian, Arabica, Ethiopian) and the coffee should be ground very thinly. Optionally ground cardamom may be added. Another important part to pay attention to is the foam that forms in the coffee pot prior to reaching boiling temperature. This foam should find its way to the guests' cups! Just like Japanese tea and the Italian espresso, Turkish coffee is partly a hot drink and partly a cult, so there are a lot of methods to prepare the coffee, and each one claims his method is the true one. One thing is sure, overcooking the coffee gives it an unpleasant "burned out" taste. So in this spirit the following recipe is the only true way to prepare Turkish coffee.
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2 cups water at room temperature
4 full tsps. ground Turkish coffee
2-4 tsps. sugar (optional)
Preparation time: 10 mins
Difficulty level: Easy
Special equipment: Coffee pot
Servings: 2
Ingredients
Preparation
Put the water in the coffee pot and set it on medium-low fire.
Let it warm a little and add the coffee first and then the sugar (optional).
Give it a light mix and let it heat up.
As long as you see that the foam starts thickening, remove the pot from the stove, give the coffee a slow mix and gently collect the foam from the pot to the cups.
Return the pot to the stove and continue until the coffee starts boiling.
Remove the coffee from fire, let it rest for a minute, so the coffee ground can sink, and then gently poor to the cups.
Tip: If you overcook the coffee, its taste will change quickly and will feel "burnt out" and a little bit sour. Also don't try to drink the ground coffee sunk on the cup's bottom. It will ruin your experience.
