Turkishcoffeekahve Recipes

TURKISH COFFEE

Steps:

• Bring water and sugar to a boil in ibrik.
• If you do not have an ibrik, a small saucepan will work.
• Remove from heat, add coffee and cardamom.
• Return saucepan to heat and allow to come to a boil.
• Remove from heat when coffee foams.
• Again, return to heat, allowing to foam and remove from heat.
• Pour into cup, and allow to sit for a few minutes for the grounds to settle to the bottom of the cup.
• Cardamom pod may be served in cup for added flavor.
• TURKISH COFFEE TIPS:.
• ****** Many people have made note that the coffee did not foam the second boiling. Sorry about that. Maybe if, when you pour the coffee into the cup, you do it from up high. I think I read that somewhere.
• Turkish coffee must always be served with foam on top.
• If you can't find finely ground Arabic coffee, you can purchase a bag of coffee at any coffeehouse and ask them to grind it for Turkish coffee. You need to have a powder-like consistency.
• Do not stir after pouring into cups; the foam will collapse.
• Always use cold water.

TURKISH COFFEE RECIPE

Steps:

• Gather the ingredients.
• Pour the water into the cezve. Add the coffee and sugar, if using. Mix well to dissolve the coffee and sugar. Do not stir after this point.
• Place the cezve on the stovetop over medium heat. After a few minutes, the coffee will rise and foam up.
• Just before it begins to boil, remove the cezve from the heat. Skim off the foam, adding a little to each serving cup. Return the cezve to the heat and let it slowly foam up again.
• Pour the coffee very slowly into the serving cups so the foam rises to the top.
• Let the coffee settle for a few minutes, then serve.

TURKISH COFFEE

Steps:

• Stir milk, coffee, and sugar together in a saucepan over medium heat until the sugar dissolves. Cook until the liquid begins to bubble. Cook another 30 seconds; remove from heat. Serve hot.

TURKISH COFFEE - KAHVE

Steps:

• Place one espresso size cup of cold water or milk (Depending upon the variety chosen from above) into cazve/very small pot.
• Add one teaspoon of powdered Turkish Coffee into the cazve/very small pot.
• Add sugar if desired depending which variety you wish to drink.
• Stir and heat on stove immediately, coffee will rise, remove from heat and add one spoon of froth into serving cup.
• Return pot to heat and cook until coffee rises again. This could be done once or three times in total each time spoon froth into serving cup. Once the three repetitions are complete, add the rest of the coffee from the pot into the serving cup.
• Good kahve has a creamy foam floating on top. (Similar to the crema found atop good espresso coffee but with a great deal more body).
• Do not drink grounds on the bottom of the cup.

TURKISH COFFEE

Steps:

• Combine all ingredients in the cezve and mix with a spoon. Put the cezve over very low heat and do not stir. After about 3 minutes, a thick foam rises to the surface. Just as the coffee is about to bubble up and overflow, immediately remove the cezve from the heat. Gently divide the foam between 2 demitasse cups, then place the cezve back on the heat for a few seconds. Pour the coffee into the cups, carefully pouring it down the sides of the cups in order not to disturb the foam. The coffee grains will settle at the bottom of the cup.

TURKISH COFFEE

Steps:

• Combine water, ground coffee, and sugar in small saucepan or Turkish coffeepot. Stir over low heat until sugar dissolves; bring just to simmer (coffee will foam and rise to top edge of pan). Divide half of coffee among 6 small cups, pouring slowly to avoid breaking foam on top. Return pan to low heat and let mixture foam again to top edge of pan. Carefully pour remaining coffee into cups, leaving grounds in saucepan. Serve immediately.