For awhile I’ve been dabbling in the alchemical art of making Turkish Coffee. It’s as simple as you can get – no coffee maker, French press, percolator, or machines – just a pot of boiling water and some fresh ground coffee. But behind that simplicity is all kinds of variable complexity with boil times, amounts of coffee and water, simmer times, and grounds size – all of which are conspiring against you to give your Turkish Coffee the taste of boiled cigarettes. So when a friend clued me into some of the hidden secrets of making Turkish Coffee, I stepped up to the plate again and gave it a whirl…
The end result was the best coffee I’ve ever made at home. Seriously. It was nicely strong without a burnt or bitter taste and someone I actually managed to not dump all of the coffee grounds into the cup.
Here’s the steps:
- Boil the water and sugar (if you like sugar) on the stove. The amount of water is equal to however many cups you’re making.
- Add two heaping spoons of finely ground coffee per cup.
- Stir it around and let it simmer for a minute or two.
- Pour in a little bit of cold water to settle the grounds. (this is apparently the main secret)
It’s entirely possible the success of this morning brew was due to pure dumb luck, but I can’t wait to give it another whirl.