Turkish Coffee

It seems that it wont be long and the weather will be getting cooler. it makes me think of one of my favorite drinks. Of course it doesnt have to be cool outside to drink turkish coffee, but it helps.Turkish coffee is a style of serving coffee. This style is found the world over, but has it origins in  in the Middle East, North Africa, the Caucasus, and the Balkans.
Turkish coffee is famed for the manner in which it is prepared. It is made using an ibrik, or a small coffee pot. Sugar and cardamom are added during the brewing process, not after, so there is no need for a serving spoon or stir stick. Cream or milk is never added to Turkish coffee, and the amount of sugar is optional. It is always served in a demitasse cup. When I was at a coffee house in Greektown Chicago I had a server offer to read my fortune. Apparently it is told by the pattern of the coffee grinds on the plate after you turn the cup upside down.  All it told me was that I was out of coffee.
As much as it as a ‘every day’ beverage, Turkish coffee is also a part of the Turkish wedding custom. As a prologue to marriage, the groom’s family must visit the bride’s family to ask permission for and blessings upon the upcoming marriage. During this meeting, the bride must prepare and serve Turkish coffee to the guests. For the groom’s coffee, the bride uses salt instead of sugar to gauge his character. If the groom drinks his coffee without any sign of displeasure, the bride-to-be assumes that the groom is good-tempered and patient. Following is a simple recipe to make this glorious drink, I am sure you will enjoy it:


  • 1 cup water
  • 1 tablespoon of extra finely ground coffee (powder consistency)
  • 1/8 teaspoon ground cardamom, or 1 cardamom pod
  • sugar (optional)


Bring water and sugar to a boil in ibrik. If you do not have an ibrik, a small saucepan will do. Remove from heat to add coffee and cardamom. Return saucepan to heat and bring it to a boil. Remove from heat when coffee foams and give it one quick stir once around.Again, return to heat, allowing to foam once more and then remove it.Serve in a demitass or small tea cup, and allow to settle for a few moments, the grounds to rest on the bottom of the cup. A Cardamom pod may be served in cup for added flavor.

Serving Tips

  • Turkish coffee must always be served with foam on top.
  • If you can’t find finely ground Arabic coffee, you can ask your barista or local coffeehouse to grind your beans for Turkish coffee. You need to have a powder-like consistency.
  • Do not stir after serving; the foam will collapse.
  • Always use cold water.

Try this recipe out and you wont be disappointed, it may seem simple, but that sweet and spiced warm coffee will leave you with a quick pick up and your belly feeling swell.

(Images courtesy of: alrahalah.com, greenprophet.com)


3 responses to “Turkish Coffee

  1. Pingback: Coffee Break | rfljenksy – Practicing Simplicity

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