As usual, in each issue of the newspaper we will present a method of coffee preparation. This time we will focus on Turkish coffee or, even more simply, kettle coffee. A Turkish proverb says about coffee that it is "Black as Hell, strong as death and sweet as love", and the Turkish people call their cafes "schools for the wise". With such an important cultural role that it plays, coffee is central to the lives of the Turkish people.
Turkish coffee is ground very finely, to a texture similar to that of talcum powder, and is prepared in small containers called ibriks or cezves . It is originally prepared on sand, and the Turks sometimes season it with cardamom, chicory or coriander. In the absence of sand, you will get similar results if you use an electric hob.
For best results, carefully follow the ingredient requirements and steps listed below.
You need:
1. Brass kettle
2. Grinder
3. 12 g of coffee beans
4. 150 ml of water
5. Heat source (electric stove/stove)
6. Scale
The optimal grind of Turkish coffee has a texture similar to talcum powder. Once you have the necessary things at hand, the preparation of coffee is carried out in the following way:
1. Heat the water. Put the water in the kettle, place it on the heat source and bring it to the boil, then let it cool for a minute. The temperature we want is 90-95 degrees Celsius.
2. Grind the coffee beans. The oils that give coffee its inviting flavors evaporate very quickly after the beans have been ground. For this reason, we recommend that you strictly grind the amount of coffee you are going to prepare. In our case, using the scale, measure 12 g of coffee beans, then grind them to a very fine texture.
3. Stir in the coffee. Take the kettle off the heat and add the freshly ground coffee. Mix everything with a spoon.
4. Coffee extraction. Put the kettle back on the heat and keep an eye on it. Gently move the pan so that the heat transfer is done gradually. When it comes to a boil and air bubbles form around the edge of the kettle, take it off the heat and let it rest for a few seconds, then put it back on the stove. Repeat the procedure 3 times.
5. When the coffee is ready, leave it aside for 3 - 3.5 minutes, until the grounds settle.
6. Enjoy your coffee in espresso cups, and for an authentic feeling, serve it with Turkish shit. Don't be afraid to drink the lees as well, because they become velvety and very intense, thanks to the very fine grinding.
