Turkish Coffee
Turkish Coffee has a very special place in our culture. In fact this name comes from the method Turkish people use to brew coffee. There are some essential tips of brewing this coffee. But first, let me give a brief introduction to Turkish coffee.
From grinding to brewing and serving Turkish coffee, it’s like a special ceremony. This special drink is a tool for people to share thoughts and feelings. Mostly Turkish people have this unique coffe after their breakfast. While drinking, they talk on a lot of subjects.
When women finish up with their house chores, they call one of their neighbors and she either invites her neighbor or she herself goes to her neighbor to have a demitasse of Turkish coffee together. Almost noone prefers drinking it alone as it’s a way of sharing.
A demitasse of coffee can take your tiredness, so after work when you drink it, you forget about your stres or tiredness maybe because of the coffee itself, maybe because of the friendly talk.
Not every coffee has the same flavor, so you should choose the best one.
You can reach the best taste when you get some just ground coffee.
Another important thing about Turkish coffee is that there should be floams on the top, which shows that you are good at brewing coffee. To have the highest amount of coffee floams, freshness of the coffee is highly important. That’s why you should find the coffee that’s just ground.
If you want to serve Turkish coffee to your guests, first you should ask how they prefer; well sugared, with a middling amount of sugar, little sugared, or without sugar. Not everyone has the same taste, so you should brew the coffee according to your guests’ wishes.
As for its serving, there should always be something accompanying it. A glass of water is a must to serve with it. Also, you may enrich the service with some Turkish delights, bitter chocolate or chocolate waffle sticks. Unlike in other cultures, in general we do not prefer adding milk or cream in it in Turkey. However, sometimes a little cream or milk is added in it for children.
It’s not very simple to brew Turkish coffee, as it’s important to have enough floams on it. So here are the tips:
•   Use cold water (if you have the chance, use spring water)
•   Coffee shouldn’t be stale
•   Brew it on low heat
•   Stir continually until it boils
•   Do not boil it over
The tools you need:
Coffee pot (I prefer the one made of copper)
Dessert spoon
Ingredients (2 servings):
2 demitasses water
2 dessert spoons brimful coffee
1 dessert spoon of sugar for little sugared coffee, 1 ½ dessert spoon of sugar for a middling amount and 2 dessert spoons of sugar for well sugared or do not add any sugar(depends on your taste).
First put water in the coffee pot and then add coffee and sugar together. Put the pot on the lowest fire and stir the coffee continually to have a lot of floams until it boils. While doing it, be careful not to overflow it on your oven. When it boils and rises, take it from fire. First, put the coffee floams in the demitasses evenly with a dessert spoon. Then pour the rest of the coffee into demitasses. Do not forget to put a glass of water near it while serving. If you like, you can also serve some chocolate or Turkish delight on a small plate to complete your service. 
Enjoy! (but not alone)
Do not throw parsley roots away, use them in soups.
The Beancounter on Mon, 9th Feb 2009 4:53 pm
I love coffee…and i love learning more about it…I’ll try Turkish coffee one of these days… Thanks Zerrin!
Zerrin on Mon, 9th Feb 2009 4:57 pm
You should definitely give it a try.
Colleen on Mon, 9th Feb 2009 5:10 pm
I LOVE Turkish coffee but my family and friends used to cut me off after a few cups since I got even more “chatty”.
I must learn how to make it and buy a good coffee pot such as this. Thank you for sharing!
Zerrin on Mon, 9th Feb 2009 5:15 pm
This is the real function of Turkish coffee; talking and sharing. So you’re on the right way
This coffee pot is so popular here in Turkey, but any coffee pot may also work well if you follow the tips. Thank you for stopping by…
Natasha - 5 Star Foodie on Mon, 9th Feb 2009 5:26 pm
Love this – it’s how my dad makes coffee – the best!
Zerrin on Mon, 9th Feb 2009 5:28 pm
Your dad understands good coffee!
shesimmers.com on Mon, 9th Feb 2009 7:13 pm
I bought a copper coffee pot (exactly like the one shown here) from a Turkish grocery store in downtown Chicago a few months ago and it has been sitting pretty on my book shelf ever since. It looks so pretty I don’t want to use it, so I have been treating it as a decorative item. LOL I guess it’s about time I made coffee with my Turkish coffee pot.
Robert-Gilles Martineau on Mon, 9th Feb 2009 7:24 pm
Dear Zerrin!
Greetings from Shizuoka, Japan!
first of all, thank you so much for your comments on http://shizuokasake.wordpress.com/ !
Your blog has a very interesting design concept!
How did you think of it? It looks like an open book!
I had a good read of how to make Turkish coffee.
But I think I’d better find a Turkish friend in Japan first (or go to Turkey! LOL). It’s like Japanese tea, a lot of love and concentration!
Cheers,
Robert-Gilles
OysterCulture on Mon, 9th Feb 2009 7:43 pm
Looks wonderful, I’ve had many tasty Turkish coffee experiences, and they are all specical. My friend even reads the residual grounds.
lisaiscooking on Tue, 10th Feb 2009 5:57 am
I’ve heard from my in-laws how wonderful Turkish coffee is. Thanks for the description of how it’s made!
Guiltless Glutton on Tue, 10th Feb 2009 12:44 pm
Oh, I love Turkish coffee!
EZ Home Cooking on Tue, 10th Feb 2009 1:33 pm
Yum! This Turkish coffee looks fabulous and I agree that it would go well with our brownie recipe. Thanks for sharing it! Looking forward to sharing more recipes with you!
gastroanthropologist on Tue, 10th Feb 2009 2:01 pm
I went to Istanbul this past spring and very much enjoyed multiple turkish coffees. I love the whole coffee/tea house culture – just take a rest and enjoy life around you!
Daily Spud on Tue, 10th Feb 2009 2:57 pm
I love Turkish coffee, though I’ve only rarely had the chance to have some truly authentic stuff. Thanks for the insight and brewing guide!
Natasha on Wed, 11th Feb 2009 8:24 pm
Thanks for this recipe Zerrin. I will try to make it. Coffee is my morning ritual.
)
Nazarina A on Fri, 13th Feb 2009 9:55 am
I’ve enjoyed Turkish coffee in one of the restaurants here. These are delicious pictures and thanks for tutorial!
Janet Ching on Tue, 3rd Mar 2009 6:17 am
Hey your blog is great! I would love to learn more about Turkish cooking. Your Turkish coffee sounds so great, want to have a sip!
eringobragh on Sat, 14th Mar 2009 1:05 pm
Loved the article on turkish. My brother and I are new to the area and looking for an Ibrik. Anyone know a good mid-east market in Chicago, or better Oak Park to buy an Ibrik?
Thanks!
Colin
Bad Economy on Mon, 16th Mar 2009 6:19 am
Can you really cure wrinkles with coffee?
I saw a google ad that said that below the title.
Zerrin on Mon, 16th Mar 2009 10:03 am
I’ve never heard its cure on wrinkles. So interesting!
Hannah on Sat, 18th Apr 2009 7:00 am
Your coffee looks infinitely better than my coffee!
I will definitely be trying my hand at making Turkish coffee in the near future.
Savory Pastry | Give Recipe on Tue, 21st Apr 2009 1:34 pm
[...] making Turkish coffee with a lot of foams on top and she knows I love it. As I mentioned in my “Turkish Coffee” post, it’s a tradition to drink this coffee with one or more friends, never alone. So if you [...]
Aaron on Fri, 12th Jun 2009 12:31 pm
@ Colin: Sorry this is a bit late, but if you haven’t already, check out the mid-east markets on Kedzie. They’ve got great (and cheap) Turkish coffee with cardamom mixed in with it, and I’m sure they’ve got ibriks, as well.
Eid Candies Ramadan 7 | Give Recipe on Sun, 20th Sep 2009 6:20 pm
[...] their Eid. Turkish desserts such as baklava and kadayif are served accompanying with Turkish tea or Turkish coffee. And while they are leaving, mostly the child of the house is waiting for them near the door with a [...]