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Turkish Coffee

What is Turkish Coffee

Turkish coffee is an excellent choice if you’re looking for a nicer beverage that’s a little out of your comfort zone. It was first introduced to Turkey around 1540. According to history, Ozdemir Pasha, Turk governor of Yemen, was the first to introduce it.

What is Turkish Coffee?

Turkish coffee is a very fine, powder-like grind derived from the Arabica bean. Cardamom, an aromatic spice, is occasionally added to the coffee while it is ground. Whole seeds can also be boiled with the coffee and allowed to float to the top when served.

Despite its name, Turkish coffee is actually from Yemen. The coffee was first introduced to Sultan Suleiman in the 16th century in the Ottoman Empire. The drink became popular with affluent and aristocratic patrons. The result was the rise of coffee houses similar to today’s coffee shops.

In the world, Turkish coffee is known for its high caffeine content. Due to its unfiltered nature, it contains a greater concentration of caffeine and other beneficial components, which may contribute to its health benefits.

Turkish coffee has a thicker, foamier texture than instant coffee. It is less charred and smoky than instant or brewed coffee and can be sweetened or diluted with milk. It generally has a stronger taste than instant or brewed coffee, but it is less smoky and burnt in flavor.

How to Make Turkish Coffee

How to Make Turkish Coffee

Turkish coffee is produced using a method of brewing coffee that is popular in Turkey and neighboring countries. In Turkey, it is called Turkish kahvesi or kahve. Brewing involves more than just the beans, as it is primarily the process of brewing the coffee that renders it one of the earliest documented methods of preparing coffee.

The Required Ingredients & Steps

Coffee beans (or pre-ground coffee) and water are needed. Turkish coffee is great without sugar because Arabica beans have a robust flavor. If you use pre-ground coffee, make sure the grind is soft and powdery, like flour.

You’ll need Turkish coffee pots like an “ibrik” or a “cezve” to make Turkish coffee. Additionally, have a tablespoon and measuring cup.

Pour one cup of water for every two tablespoons of coffee grinds. Sugar isn’t required, but you may adjust the sweetness to your liking.

Place your ibrik (or cezve) on the stovetop for 4-6 minutes on medium heat. When the coffee is heated and boiled, it produces a layer of froth on the top of the cezve. A bit of cooling is required before the coffee is boiled again to create more froth. This can be done up to three times, depending on the preferences of the coffee drinker.

Turkish coffee may be brewed longer if desired. Almost the entire contents of the cezve are dumped unfiltered into a tiny cup known as a demitasse once the coffee has been brewed.

The majority of the coffee grinds fall to the bottom of the cup, producing a layer at the bottom. This is similar to the sediment seen at the bottom of a cup of coffee made in a French press. Turkish coffee has a lot of body and mouthfeel since it isn’t filtered via cloth or paper.

Serving Turkish Coffee

Turkish coffee is always served with water. Before tasting their coffee, guests drink water to cleanse their palate. Following their coffee ingestion, guests rinse their mouths with water.

This beverage  is traditionally served in Turkish coffee cups, frequently made of copper. After a cup of coffee, a sweet delicacy like Turkish delight, candies or chocolate is commonly consumed.

Because of its heaviness, guests are not expected to drink more than one cup of Turkish coffee. In terms of etiquette, it is customary to serve the eldest visitor first.

The Best Way To Drink Turkish Coffee

To properly sip the coffee, carefully push any floating coffee downwards from the surface. To avoid unseating the coffee grinds at the bottom, never stir. It’s necessary to let the coffee cool for four minutes before sipping it to appreciate its flavors fully.

Many people who aren’t used to drinking Turkish coffee consume it shortly after being prepared. This causes the floating layer of coffee grounds to be consumed, which is quite unpleasant.

Due to thermodynamics, the coffee continues to extract despite coffee grounds in the cup (residual heat). It’s key to drink the coffee within 10 minutes of brewing it to avoid over-extraction (bitterness).

Coffee is an ideal way to start the day, whether you’re looking for a quick way to get going or a great place to meet up with friends. If you’re looking to get Turkish coffee in NYC, we offer a unique experience that is exciting, inviting and sophisticated. Here at Nish Nush, we are proud to offer our brand of coffee paired with this incredible Turkish story.