HOW to MAKE SPECIALTY TURKISH COFFEE

INSTRUCTIONAL VIDEOS

Mill City Roasters Lead Instructor Derek de Le Paz and 2013 World Cezve/Ibrik Champion Turgay Yildizli explore specialty Turkish coffee and the elements of successful extraction.

a Recipe for Specialty Turkish Coffee

A CONTEMPORARY BREW GUIDE FOR A TRADITIONAL BREW METHOD by Turgay YILDIZLI

Use any freshly roasted specialty coffee that you enjoy.
A ratio between 1 to 8 and 1 to 12 can work.
We are using a 1 to 10 ratio of 7gr coffee to 70gr water.
Change the ratio to suit your tastes.

Grind your coffee immediately before brewing.
The grind size should be much finer than espresso but slightly coarser than is traditional.
Add the coffee to your pot.
If you’d like to add any other ingredients now is the time.

Adding prior to the water allows for better saturation.
We prefer our Turkish Coffee plain!

Pour in 70gr of good quality room temperature or warm water.
Tip: Warm water around 60ºC/140ºF degrees helps to control the brew time. *

A second more traditional option for adding water is to measure it using the Turkish coffee cup you will be serving in.

Stir the coffee-water mixture with a wooden paddle, agitation prevents clumbs in the slurry and promotes even extraction.
Try not to agitate during brewing.

Place the pot over the heat source, adjust heat source to obtain optimal brew time.
Around middle of the brewing lower down the heat.

Total brew should be around 2 and 2½ min.
When the foam begins to rise towards the rim, carefully control and reduce the heat.

Remove the pot from the heat before the coffee boils.
Hold the cup at an angle to help retain the foam while slowly pouring into the cup.

Serve with a glass of water and a sweet.
Allow the coffee to settle 2 to 3 minutes before enjoying, be careful not to drink the settled grounds.
Enjoy your Specialty Turkish Coffee

* 60°C / 140°F temperature water is preferable, however room temperature water can be used to good results as long as brew time is held to 2 – 2½ minutes.