It’s not that it takes much science to make a coffee and less in today’s times where we have all kinds of coffee machines, but it’s always good to treat yourself and make this type of coffee from time to time.
The grace of Turkish coffee is that it is done in cezve and in hot sandalthough we are only going to do it in this tin container, similar to a cup, and we are going to skip the part of doing it in hot sand for logistical reasons.
The secret of the cezve is that the coffee is made in two batches, boiling and stopping the boiling, so as not to burn it and to get all its aroma out and, although it may seem strange, it looks like the typical stew coffee or pota coffee, so it will have some residue.
Part of its charm, of course, is that lees, but the key to coffee really is that let’s use a freshly ground coffee that it be of quality like a specialty coffee and not the first coffee that we have at home for your coffee recipes.
Mix in the cezve the mixture of water and ground coffee in the desired amount. Put on the fire (traditionally it is done by putting it in hot sand) and boil twice stopping the boiling between one and the other.
When you take it out, pour a teaspoon of cold water to help precipitate the grounds. Serve in a cup and accompany with sugar if desired, drink carefully because will still have grounds in the background.
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With what to accompany Turkish coffee
A little sugar, some homemade cookies, some tea cakes or some dates will be the best travel companions of this curious turkish coffee that you can do in just ten minutes to surprise your guests at breakfasts, snacks and after meals.
In DAP | Coffee cake with milk, easy recipe and ideal for breakfasts and snacks