Turkish Coffee

Although my memories of Turkish coffee go back to the communist Poland, where we drank that type of coffee because we did not have brewing machines then, now I have new appreciation for the process, the taste, and the cultural roots of the beverage. In fact, the thick, sludge-like beverage, which was introduced in Turkey by the Turkish governor of Yemen around 1540, has become a special treat in our household. My husband says that it is a good example of ”slow food” which makes us appreciate more every sip. 

Turkish coffee is basically very thick, unfiltered coffee made with very finely ground beans. Typically, it is made in a special small pot called Ibrik or cezve, made of copper, but you can find on the market ibriks from stainless steel or ceramic. Every Turkish coffee purist believes that their recipe is THE one. Everyone puts finely ground coffee and water together, but some believe you use cold water and then heat it up without ever boiling it, and some use hot water and then boil it for a while. The original recipe calls for sugar to be put with the coffee so it all blends together. Regardless of the approach, it needs to sit for a while in the pot until it is ready to be consumed. During that time, the sludge settles to the bottom, and it is important to pour the coffee carefully and not disturb the sludge. Apparently, leaving the coffee in the pot results in higher concentrations of caffeine, and the beverage is thicker than the usual brewed coffee. It is flavourful and has a character. It is often served with a small glass of water, to cleanse your palate.