Turkish coffee is a very popular drink at home. It is a very special drink for us as we celebrate engagement ceremonies (and the bride-to-be is required to make a nice, frothy coffee for the guests!), or simply gather with friends and enjoy the moment with this wonderfully fragrant coffee. As soon as I start making mine here in England, I feel I am home, sitting along with family and friends, a wonderful feeling. I have many friends in England and America thoroughly enjoy this drink, I hope you give it a go sometime.
Although coffee was first cultivated at the southern edge of the Arab peninsula, it was via Turkey that the fame of coffee spread to Europe. Within just a few years of its introduction to Europe, hundreds of coffee houses sprung up in Istanbul alone, and coffee drinking became such an important part of daily and ceremonial life that the Sultan’s coffee-set was carried during royal processions; every wealthy household had a servant whose sole task was to prepare coffee and under the laws the failure of a husband to provide his wife with coffee was grounds for divorce!
To make Turkish coffee, you need the right equipment: a special long handled pot called “cezve”, small coffee cups called “fincan” and a special coffee mill. The coffee beans, which is 100 % Arabica beans, have to be toasted to the point and ground to a very fine powder. Middle Eastern stores or specialty stores carry the finely ground Turkish coffee.
There are different sizes of “cezve”, depending on the number of persons for whom you wish to make coffee, from 1 to 4; because a well-made coffee must have froth on the top and you can not have a good result if you prepare the coffee for 2 persons on a pot for 4.
Into your “cezve”, put one cup of water for each person, 1 rounded teaspoon of coffee and 1 rounded teaspoon or less of sugar. Traditionally, the amount of sugar should be known beforehand, i.e. “az sekerli” (with little sugar), “orta sekerli” ( medium), or “sekersiz” (with no sugar). Stir well, put over very low heat and bring slowly to boil. As it boils, the froth forms on top. Just before it overflows, remove and divide the froth into the cups, bring to boil again and divide the rest out.