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
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A CONTEMPORARY BREW GUIDE FOR A TRADITIONAL BREW METHOD                                                                                           

                                                                                 by Turgay YILDIZLI 

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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.