Turkish coffee (or Kah’wah) is thick, intense and all about the foamy layer that sits atop its rich, chocolate coloured depths. Made in long-handled pots originally designed to brew coffee over the hot desert sand, the hint of cardamom brings a suggestion of the Middle East to this bold brew. Since Turkish coffee is not filtered, be careful not to drink the grounds in the bottom of your cup, which are traditionally turned out into a saucer and used to tell fortunes.
1 cup water
1 tbsp medium roast coffee, extra fine grind
1/8 tsp ground cardamom or 1 cardamom pod
1-2 tbsp sugar to taste
Turkish coffee pot (a cezve or ibrik)
Demitasse cups to serve
Combine all ingredients in Turkish coffee pot or a small saucepan. Stir over low heat until sugar is dissolved.
Watching carefully to avoid boiling over, bring coffee to a simmer over medium heat. Remove pan from heat when surface is covered with foam.
Using a large spoon, scoop up foam and divide between serving cups. Place coffee back on heat and reheat until surface is covered with foam again. Repeat this process for a third time to create more foam.
Pour remaining coffee slowly into cups to avoid breaking foam, and leave grounds in pan. Let coffee sit for one minute until grounds settle. Discard cardamom pod if using. Serve at once.
Serve with: A little pillow of Turkish delight and a tall glass of water.
Ask your barista to grind beans for Turkish coffee.