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A Turkish moka pot (Cevce) in stainless steel.
The Turkish method was introduced hundreds of years ago by the Ottomans. This preparation method is common in North Africa, parts of Eastern Europe, Iran and Greece. Compared to regular coffee, this is coffee that is roasted short and ground very finely.
Traditionally, a brass mill is used, which grinds the coffee as fine as icing sugar. The coffee is prepared in a cezve (djezwe). A cezve is a small coffee pot with a long handle that is used to make one portion of coffee. The cezve is usually made of brass or copper and is often decorated. The coffee is prepared together with an equal amount of sugar. Water is added to the mixture of coffee and sugar and this is brought to the boil very slowly. Then the coffee mixture is poured into a cup. The cups are small and low in size. In many countries, Turkish coffee is flavoured with spices such as cardamom and cinnamon.
With this brewing method, we recommend slightly spicier coffees for the traditional Turkish coffee experience. For example, try the Bourbon Royale (powerful spice) or the Raja Batak (sweet spice).
Brew the tastiest Turkish coffee in 6 steps:
1. Put 20 grams of coffee of the very finest grind in the cezve (copper moka pot)
2. Add 20 grams of sugar on top of the coffee
3. Add 200 ml of water in the cezve
4. Boil the mixture up to three times
5. Allow to cool and thicken for about one minute
6. Then, serve the coffee in a small cup. Do not drink the ground coffee on the bottom. It is used to predict the future. For a slightly sweeter experience, cinnamon syrup can be added.