This is an AI-generated image.
Turkish coffee is powder-fine coffee simmered with water and sugar in a small pot called a cezve and served unfiltered. A thick, velvety foam on top is the mark of a well-made cup.
π§ The Storage app is currently in development. Please check back soon.
Turkish coffee spread through the Ottoman Empire in the 16th century, and its culture is on UNESCOβs intangible heritage list. Sugar goes in during brewing, so you order it plain, light, medium, or sweet. Reading fortunes in the grounds left in the cup is a popular custom.
Put water measured with your cups, the coffee, and sugar to taste in a small pot (a cezve or your smallest saucepan) and stir until the grounds are wet. This is the only time you stir.
Heat over the lowest flame. Over 3β4 minutes a fine foam gathers on the surface.
When the foam rises to the rim, take it off the heat and spoon some foam into each cup.
Return to low heat. As soon as it starts to rise again, take it off and pour slowly down the side of the cups so the foam stays intact. Donβt let it boil, or the foam disappears.
Wait 1β2 minutes for the grounds to settle, then sip only the top. Leave the grounds in the cup.
