I.love.coffee. I can’t imagine my days without it. There are a few things in life that give me the right amount of a kick and coffee is one of them. I love the hustle and bustle of a café – the ambiance, the sounds of coffee beans being grounded and made, and the aroma that fills in your nostrils as soon as you walk into a cafe. I enjoy the smell of a fresh cup of coffee so much that I invariably always look forward to immersing myself in the smell when the barista hands me over the cup. Even though I like my coffee black and unflavored, I love the fact that there are countless varieties of flavors and ways to make it. This Turkish Coffee satisfies my taste buds correctly.
But you know what, I enjoy my coffee best when I’m in Europe. Nothing compares to the coffee they serve over there. Every time, I visit a European country.., be it, Netherlands or
I’m amazed by the quality and texture of coffee there. I drink coffee like I drink my wine -sitting down, grabbing a book while my hands wrapped around a big mug of coffee. It’s more about relaxing than anything else.
If you love coffee as much as I do, then try Affogato, How to Make an Affogato
It’s the perfect combination of ice cream and espresso that will blow you away. And you are more into tea, then there is always this Cake that’s made with Masala Tea, which is light and fluffy and perfect for snacks.
When I was making Turkish Coffee, I thought about my dad who would love drinking this coffee. He likes his coffee – rich, strong and laced with sugar. Traditionally, Turkish Coffee is prepared in an Ibrik (a copper-bottomed pot with a long handle) by boiling sugar and coffee powder with water. It’s served with foam on top. I was not happy with the amount of foam I got (my other coffee snob friends might snicker at this, but, hey I tried!), but the taste made up for it.
I asked for my beans to be espresso ground and then I ground it one more time in my coffee grinder to get the superfine texture. Turkish Coffee is much more finely ground than regular coffee.
- 1 cup of cold water
- 1 tbsp of superfine ground coffee (Espresso Ground)
- 1 tbsp Sugar or as per your taste
- Boil water and sugar together in Ibrik.
- Remove from the burner and add finely ground coffee.
- Boil once more. As soon as you see thick foam building on top remove it from heat and slowly boil over medium heat for about 5 minutes.
- As the coffee warms, you will see a dark foam building up. This dark foam is very important. It is customary to serve Turkish Coffee with foam on top.
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