HOW to MAKE 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 7 grams coffee to 70 grams of 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 70 grams 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!
* 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.
PRINCIPLES of SPECIALTY TURKISH COFFEE
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THE ESSENTIAL VARIABLES OF CONSISTENT BREWING
HOW to MAKE SPECIALTY TURKISH COFFEE GUIDE
________________________________________________________________
A CONTEMPORARY BREW GUIDE FOR A TRADITIONAL BREW METHOD
by Turgay YILDIZLI
Now available for download…
HOW to MAKE 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 7 grams of coffee to 70 grams of 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 70 grams 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.