Turkish Coffee
In Turkey, coffee is brewed using a cevze, a small, wide-bottomed, pitcher-shaped vessel with a long handle. Although specialty coffee and cookware shops do sell these, a very small saucepan will do the trick in a pinch.
December 16, 2009
Serves 4
What you need:
- 1 heaping tablespoon finely ground coffee
- 1 cup cold water
What you do:
- In a small saucepan, combine the ground coffee and water and stir until well mixed. Place over low heat and allow the ingredients to simmer for roughly 3 minutes until the mixture starts to rise. Do not stir ingredients.
- Once the liquid starts to rise and foam, remove the saucepan from heat (do not allow the coffee to overflow). Let mixture rest for 10 to 20 seconds, then return the saucepan to the burner and leave on low heat until the coffee begins to rise again. Remove from heat. Repeat steps a third time.
- Remove the saucepan from heat and pour the coffee into two demitasse cups. Allow the grounds present in the cup to settle before consuming.
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