Türk Kahvesi (Turkish Coffee)
Description
Prepared by Elif Selvili
Photography by Jody Horton
Finely ground Turkish coffee is served in a demitasse and saucer and has three variations: sade (plain, or no sugar), orta (medium, or a little sugar) or ?ekerli (with sugar, or sweet). Each type is made separately, rather than adding the sugar afterward. The coffee grounds are not strained out, so it is essential to wait until they settle to the bottom before drinking. For a traditional presentation, serve with Turkish Delight (a sweet confection available at Middle Eastern markets).
Ingredients
1 demitasse (espresso cup) of cold water per serving
Sugar to taste (½ teaspoon per cup for orta, 1 teaspoon per cup for ?ekerli)
Methods/steps
In a small saucepan, heat the water and, if requested, the sugar. After the water warms, stir in the coffee. Turn down the heat as low as possible.
Slowly bring the coffee to a boil, stirring occasionally. When a slight foam forms on the surface after 4–5 minutes, carefully pour out only the foam into the demitasse and return pan to the heat.
Continue to bring the coffee to a boil and pour out the foam into the cup, 2–3 more times. Serve immediately. Allow grounds to settle in cup for 3–4 minutes before drinking.
After drinking the coffee, swirl the remaining liquid and grounds in the cup and turn the cup upside down on the saucer. When the bottom of the cup feels cool, lift it up from the saucer and interpret the patterns inside the cup—use your imagination!
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