How to prepare Turkish coffee? – Caffè Méo

What if today I decided to test a new one gastronomic experience ? After a meal with friends or family, why not try playing a game bartenders and make a Turkish coffee ? Guaranteed success!

AND coffee dense, almost velvety, a mousse that trembles on the surface, a perfume deep that settles in the room… And above all, a ritual.

Because the Turkish coffee it is not prepared quickly, it requires attention, patience and this is precisely what gives it its charm.

AS ? Ready to try? After our recipe for mocha milk, Café Méo takes you to the edge of the Black Sea, direction Türkiye and its traditional thousand-year-old recipe: Turkish coffee.

What is Turkish Coffee? A tradition that has lasted for centuries

Dense, intense, almost mysterious, the Turkish coffee it’s a ritual. Why this preparation it’s unique, we take the time to serve, share and sometimes even… interpret.

Turkish coffee is traditionally enjoyed a small cupoften accompanied bya glass of water to set up the palace and symbolize the attention given to the guest. Offering coffee means welcoming.

Before recycling the coffee groundstake the time to observe it. Letting the patterns appear to try to read a messageyou participate in an ancient practice, “guess the future,” and bring good news.
Turkish coffee thus embodies another way of consuming coffee, a moment of sharing, an invitation to slow down and enjoy it differently.

At the origins of an emblematic ritual

It is at the center of theOttoman Empire that this method of preparation it imposes itself and develops. Coffee, still little known in Europe, is rapidly becoming a central drink, consumed in dedicated places and integrated social life.

But why are we talking about Turkish coffee, when coffee doesn’t grow Türkiye ? This term mainly refers to the preparation methodtransmitted over the centuries. A method precise, recognizable among all, which has crossed borders without losing its identity.

A preparation registered in the UNESCO intangible cultural heritage

Yes thereand Turkish coffee continues to fascinate even today, it is also because it is recognized as a true cultural heritage. Its preparation and accompanying rituals are recorded in the UNESCO intangible cultural heritage since 2013. A way to recognize coffee as one of the pillars of Turkish cultural heritage.

The essential elements for preparing real Turkish coffee

The ingredients: simplicity and precision

Tools: between tradition and adaptation

Impossible to speak Turkish coffee without mentioning the coffee maker (or ibrik). This little container, often copperit is designed to heat gently and allow natural foaming. But you will also need:

• A table spoon dose,
• a small one taxes serve,

(if necessary) a moulin. Since the secret is in the grinding, it must be very fine.

Turkish coffee: the right proportions to respect

• 1 cup of water = 1 cup of Turkish coffee
• 1 to 2 teaspoons of ground coffee per cup

Turkish coffee recipe step by step

Stage 1: preparation in the cezve (ibrik)

Pour in the cold water In the coffee maker using the cup as a measuring cup, then add the very finely ground coffee. Take the time to mix gently, until you obtain a homogeneous mixture.

At this stage, the aromas they have not yet revealed themselves, but everything is already ready so that they can fully express themselves during the warm-up.

Phase 2: the art of raising foam

Place the cezve over low heatand let the magic happen slowly.

Unlike other methods, it is not necessary to mix during leavening. The coffee gradually heats up, the aromas develop ea mousse a thickness begins to form on the surface.

AND at that time I point out that you have to be very careful: when the foam swells, it rises, it touches the edge… That’s when you have to remove the cezve from the heat, just before boiling!

Step 3: the key moment, serve without interrupting the magic

Before pouring the coffee, take some table spoon and gently distribute some mousse in every cup. Then slowly pour in the rest of the coffee, in a continuous stream, without filtering. THE Turkish coffee Don’t filter, don’t rush, don’t rush.

Classic mistakes to avoid when preparing Turkish coffee

Even if the method remains relatively simple, pay attention to a few traps reflexes:

• Use already hot water.
• Choose a grind that is too coarse.
• Let the coffee boil, otherwise it will break the foam and accentuate the bitterness.
• Stir during cooking and stop foaming.

The little extra gourmand Méo: variations on Turkish coffee

And a traditional version remains a reference, the Turkish coffee it also lends itself to some variations. Now that you’re an expert, why not personalize the experience with some gourmet variations?

FAQ: Everything you need to know about Turkish coffee