Tips for Making Traditional Turkish Coffee

30 September 2020

Turkish Coffee is one of the oldest methods of coffee preparation and brewing from the Ottoman Period to the present day.

It is the only coffee type consumed with grounds made by brewing fine beans in a pot. Turkish coffee is a traditional flavor, was brought to Istanbul by the governor of Yemen, Özdemir Pasha in the 1500’s and spread from Istanbul to Europe and the whole world. Turkish coffee is widely consumed in the Middle Eastern, North and East Africa, Turkey, Greece, Balkans. It has become a culture with its foam, flavor, smell and presentation.

It is the oldest method of brewing in the world.
Due to its foam, the taste stays on the mouth for a long time.
Compared to other types, it is more dense, soft and aromatic.

Turkish

Making Turkish Coffee with Foam

Are you one of those who cannot start the day without coffee?Taking a break from a busy day after work or school or treat yourself with a cup of Turkish...

1. What are the Benefits of Turkish Coffee?

Turkish coffee, which is recommended not to consume more than 2 cups a day, is very beneficial for health.

It helps to increase concentration and strengthen memory. With content of minerals such as magnesium, phosphorus and potassium, it helps prevent Alzheimer's disease with caffeine.
It provides energy and helps pass off your sleep.
Due to the antioxidants it contains, it helps to maintain cell repair and protect heart health.
When consumed before doing sports, it helps fat burning.
Thanks to caffeine, it accelerates blood circulation, reduces muscle pain and prevents muscle loss.
When it is consumed after the meal, it facilitates digestion.
Containing antioxidants, it delays skin aging.
It relieves non-chronic headaches.
It provides a calm and is good for depression and stress.
If it is not consumed in excessive amounts, it lowers cholesterol and prevents high blood pressure.

2. How many Cups of Coffee should be drunk a day?

We consume coffee to relieve the tiredness of the day or to enjoy. Although it has plenty of health benefits, it also has negative effects on excessive consumption. It is recommended to take a maximum of 300-400 mg of caffeine a day. A cup of Turkish coffee contains approximately 57 mg of caffeine.

Although the rate of its consumption as in other types, varies depending on age and metabolism. An average of 2 cups per day is the ideal rate according to experts.

Consuming 3-4 cups depending on the rate and amount of consumption may cause stomach discomfort and insomnia. Water needs during the day should not be met with coffee. When consumed with too much sugar, it triggers obesity and diabetes.

Blood pressure rises in excessive consumption. It may cause irregularity in the heart rhythm and palpitations. It is also recommended to be consumed on a full stomach. It should not be consumed with medicines.

3. Making foamy Turkish coffee and some useful tips

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When it comes to Turkish coffee recipes, it is the foam that comes to mind. So how to make this delicious drink that is the oldest method of brewing? There are some points to be considered while making it. Here are some tips for making it foamy:
First of all, make sure that the roasted coffee beans are fresh. You can cook much better beans with freshly ground or newly unpacked Turkish coffee. If the package is opened, you can keep it in a dry and cool place to prevent it from the changing of its taste and prevent it from stale.
The most important ingredient is the water. Make sure the water is clean and cold. If it is made with cold water, it will foam much more.
The coffee-water ratio is also a point to be considered for the flavor and foaming. For a good Turkish coffee, you should add 2 teaspoon of coffee for 1 cup of water to the pot.
Before putting the Turkish coffee, which you can consume with or without sugar, while on the fire, mix it for about 30 seconds for a soft consistency.
To get the best results, cook it over low heat. Medium or high heat are not good choices.
Another important trick is not to stir it while cooking. When the pot is placed on the fire and is mixed, it loses its foam.
Remove the pot from the heat as soon as it boils. When it boils too much, its taste will deteriorate and it will become bitter. At the same time, the amount of foams will be reduced when over-boiled.
For a foam on the top of the cup, first distribute the foams to the cups with the help of a spoon after taking the pot from the heat. After that, put the remaining coffee on the fire for a while. Come to a boil again.
Do not pour the coffee from the center of the cup. This can cause the it's foam to disperse. Pour it into the cups equally.
Serve it with the Turkish delight.
If you do not have a pot, you can use a coffee maker also.

4. Do you put sugar in Turkish coffee? How much sugar should be added?

You can consume with or without sugar according to your taste. If you can add some sugar, here the sugar amount we recommend;

½ cube sugar (1 teaspoon) for low sugar
1 cube sugar (2 teaspoons) for medium sugar
2 cubes of sugar (3 teaspoons) for very sweetened

5. Can you make coffee with hot water?

It can be made with both hot and cold water. If you want it to be very foamy, cold water; warm or hot water can be preferred to get a better flavor.

6. How long is Turkish coffee cooked?

It should be cooked for 7-8 minutes on low heat depending on the amount of coffee. It gives its best flavor at 185 °F. If you are a regular drinker, you can control the temperature of it with the help of a thermostat and get the best flavor.

7. How to reduce the bitterness of coffee?

If you want to relieve the tiredness of the day with Turkish coffee but are uncomfortable with the bitter taste in your mouth, it is possible to break the bitterness!

To remove the bitterness;

Slice the orange peel or lemon peel and add it to the Turkish coffee pot.
Add brown sugar.
Powder the mastic gum and add it to the cup.
Keeping cinnamon powder in the cup for a day.

8. Why do they serve water with coffee?

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Turkish coffee, which is a culture, is different from other coffees with its presentation. It is served with water. One of the reasons for giving water with it, goes back to the Ottomans. When a guest came, they were given Turkish coffee and water, and if the guest drank the water first, he would show that he was hungry; if he drank the coffee first, it meant that he was full.

According to another rumor, the Ottoman sultans take the coffee with a finger and put it into the water to check whether it is poisonous before drinking it. According to its distribution in water, it can be understood whether it is toxic.

According to scientific explanations, it is to clean the mouth with water before drinking Turkish coffee. In this way, the mouth, which is purified from other flavors, gets the taste of it better. As well, it contains high levels of oxalate. With drinking water, this substance, which can cause kidney stone formation, can be removed from the body.

9.What are the Types of Turkish Coffee?

It has varieties such as menengiç, dibek and mırra.

Menengic: It takes its name from the menengic plant known as a pistachio tree. You can cook this caffeine-free coffee made from the fruits of the Menengic plant with water or milk.

Turkish coffee with milk: It is cooked with milk instead of water to soften the taste.

Flavored: It is cooked with mastic, vanilla and many other flavors.

Dibek: It is different from the classic Turkish coffee with its ground shape. It is consumed a lot in the Aegean Region. It takes its name from the pounding of the beans in mortars called dibek.

Mırra: The most important feature of this variety, which is unique to Arab geography, is that it is brewed more than once. Because it is bitter and thick, it is served in small and handleless glasses.

Kervansaray: It is specific to Adıyaman. It has a dense consistency. It contains ingredients such as mastic, carob, turpentine coffee.

Adana Gar: It is from Yemen. It has a stronger drink than classical Turkish coffee.

Hatay: In this type, double roasted beans are used. Its fragrance and flavor are harsher.

Tatar: It is a flavor belonging to the Crimean Tatars. It is served in glasses larger than the cup before the meal. Cream is added to the Turkish coffee cups.

(Cilveli) Almond: It is served with almonds over the traditional one.

Süvari (Tarsusi): It is a flavor belonging to the Aegean Tarsus region. It is served in a thin waist tea glass. It is less foamy than traditional Turkish coffee.