If it’s really as simple as I said it was, then explaining how to make it should be just as simple, right?
Let’s have a crack at how to make the best cup of coffee you’ll ever have in three simple steps: Mix, cook, drink.
Step 1 – Preparation. You will need:
1. A cezve, or Turkish coffee pot.
2. Coffee: Turkish or any coffee you like that is ground to a powder. Some Turkish coffee will have spices added, namely cardamom. Some grinders will have a Turkish setting or ask your coffee vendor for Turkish grind. It needs to be like icing sugar.
3. Water. The ratio of water to coffee is roughly one heaping teaspoon of coffee for every 60ml of water. I use two shot glasses of water and actually mix about 4 teaspoons for 180ml of water in my cezve.
Step 2 – Make the coffee.
1. Mix all the ingredients until they dissolve. Just stir it.
2. Cook on medium heat, but never let it boil. Much like tea, moment the water boils, you have ruined it.
Remember: Once you boil it, you’ve ruined it. The flavour becomes astringent and that’s when you get the more negative effects from coffee which I rant about at great length in my previous post. Also sip gently. If you down it like a bro-dog doing a shotski, you’ll get a mouth full of powder and instead of realizing it’s your fault, you’ll blame something else like a millennial would.
Step 3 – Serve.
There a tricks to pouring or serving it and that is up to you. Mehmet Efendi coffee recommends removing the foam as it rises and serving into cups before pouring the liquid out. I just pour carefully.
That’s it. No machines whining, steam hissing. No fashion statement (t-shirt, black tights and UGGs), no nasty physiological effetcs. Just plain and simple things in life that are sublime.
Try enjoying it with dried mulberries if you can’t find good Turkish delights!
(Header photo: This is where you buy Mehmet Efendi coffee in the Spice Bazaar in Istanbul. Shot on a Zeiss Ikon 6×6.)