Having enjoyed a wonderful Turkish coffee in a Turkish restaurant in London I decided to make some myself. I bought the fine ground coffee and a cezve I made what turned out to be an unappetising mud! What’s the secret of making Turkish Coffee?
Having enjoyed a wonderful Turkish coffee in a Turkish restaurant in London I decided to make some myself. I bought the fine ground coffee and a cezve I made what turned out to be an unappetising mud! What’s the secret of making Turkish Coffee?
Pour it in your cup(s) while it’s hot and let it rest after making. No milk or sugar added, because it means stirring and the leftover grounds won’t deposit to the bottom of the cup. Or add the sugar along with the coffee before brewing.
As for brewing, it’s customary to bring it close to boiling until it foams, pour some foam into cups, then boil it again.
That could be the problem, I mixed sugar afterwards and ended up with a mud of suspended grounds that would not settle.
You could also let grounds settle in the cezve and just be careful when pouring. Then you can add milk if you want. But that’s not the turkish way, it’s the east european way.