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~ Making
Turkish Coffee ~
There is an art to bringing out the distinct flavor of
these roasted-forever beans, and leave it to the cradle
of civilization to accomplish it |
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- Begin by slowly bringing the rakweh (special pot for
Turkish coffee) to a rolling boil (one demitasse of cold
water per serving)
- Remove from heat source, and stir in the finely
ground powder of dark Arabica beans, one heaping
teaspoon per serving. Immediately add the sugar if
desired (one teaspoon per serving for medium sweetness).
- For an aromatic scent simply drop in cardamom, 1 or
more—to your taste, letting them float in the
demitasse when served. It’s okay!
- Replace over heat, and watch vigilantly. Bring it to
a second boil—being very careful not to let it boil
over. Quickly remove from heat, stir briefly and let
grounds settle. Repeat twice more (or until foam
substantially recedes from the top)
- Rest the pot for a moment to settle, and pour. To
evenly disperse coffee sediment, alternately fill up the
cups pouring a half-cup initially. Let grounds settle in
the demitasse before drinking.
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Congratulations! |
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