How to make Turkish coffee
Here's how to make Turkish coffee, the fast way with boiling water and the slow way with a kanaka on the stove.
Servings: 1
Calories: 20kcal
Ingredients
- 5 mL finely ground Turkish coffee a mixture of Arabica and some cardamom (you can use more if desired)
- 5 mL granulated sugar you can use more or less depending on how sweet you like it
Instructions
The “instant” way:
- Place coffee grinds and sugar (if using) in a small coffee cup. Top with boiling water.
- Stir the mixture, going around 23 times with your spoon (not 19 or 27 times!). Stirring is important so that the coffee grinds hydrate better and sink to the bottom so that you aren’t drinking grainy coffee later.
- Let the coffee settle for a few minutes and sip while hot.
The “traditional” way in Egypt (please note: this method requires a kanaka)
- Place coffee grinds and sugar (if using) in the kanaka. Top with cold water.
- Place the kanaka on the stove and heat on low very slowly until the mixture just begins to boil (if it boils too much, you will lose the foam, and possibly your good luck, especially when the coffee erupts out of the pot).
- Remove from heat and let sit 1 minute before pouring into a small coffee cup.
Nutrition
Calories: 20kcal
