I.love.coffee. I can’t imagine my days without it. There are a few things in life that give me the right amount of a kick and coffee is one of them. I love the hustle and bustle of a café – the ambiance, the sounds of coffee beans being grounded and made, and the aroma that fills in your nostrils as soon as you walk into a cafe. I enjoy the smell of a fresh cup of coffee so much that I invariably always look forward to immerse myself in the smell when the barista hands me over the cup. Even though I like my coffee black and unflavored, I love the fact that there are countless varieties of flavors and ways to make it.
I drink coffee like I drink my wine -sitting down, grabbing a book while my hands wrapped around a big mug of coffee. It’s more about relaxing than anything else.
When I was making Turkish Coffee, I thought about my dad who would love drinking this coffee. He likes his coffee – rich, strong and laced with sugar. Traditionally, Turkish Coffee is prepared in an Ibrik (a copper bottomed pot with a long handle) by boiling sugar and coffee powder with water. It’s served with foam on top. I was not happy with the amount of foam I got (my other coffee snob friends might snicker at this, but, hey I tried!), but the taste made up for it.
I asked for my beans to be espresso ground and then I grinded it one more time in my coffee grinder to get the superfine texture. Turkish Coffee is much more finely ground than regular coffee.
- 1 cup of cold water
- 1 tbsp of superfine ground coffee (Espresso Ground)
- 1 tbsp Sugar
- Boil water together with the sugar in Ibrik.
- Remove from stove before adding coffee
- Boil once more. As soon as you recognize foam building on top remove it from heat.
- Slowly bring it to a boil over medium heat. This will take about 3-4 minutes, so keep a close eye on it. As the coffee warms, you will see a dark foam building up. This dark foam is very important. It is customary to serve Turkish Coffee with foam on top.