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How do you make Turkish coffee?
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this post was submitted on 16 Mar 2024
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Coffee
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The Magical Fruit
The Oromo people would customarily plant a coffee tree on the graves of powerful sorcerers. They believed that the first coffee bush sprang up from the tears that the god of heaven shed over the corpse of a dead sorcerer.
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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 (slow heating, and stirring the pot a little), pour some foam into cups, then boil it again. In any case, turkish coffee is always brought to a boil twice.
Traditionally it's made on hot sand, which assures slow heating, and stirring the cezve by just holding the handle is easier, by doing it in broader motions.
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.