How to make Turkish coffee - the traditional way using a cezve or ibrik (coffee pot). Authentic and delicious - once the preserve of the Ottoman lands - Turkish style coffee (Türk kahvesi) is now enjoyed all over the world. -- TRANSCRIPT: Hi there! I’m going to show you one of the most delicious ways to make coffee – TURKISH COFFEE!! Turkish coffee goes by several names - which vary from region to region (Türk kahvesi, Turska kava, qahwa, Bosanska kava, turecká káva, turek). Everyone has their own style of making it, and each style produces different results. Remember, the most authentic and correct way to brew coffee is the way that you like it best. Here's what you'll need: - a metal pot (also known as a cezve or ibrik) - preferably made from copper, but other metals are fine - some grounded coffee - and if you like, some sugar (sugar is optional) It's important to use medium roasted and finely ground coffee. This is absolutely essential! You can buy this from most supermarkets and delicatessens. The coffee needs to be ultra-fine - like powder - Or, you can just grind the coffee beans yourself. If you do grind them, make sure it's powdered - like flour - otherwise the texture of the coffee won't be right. I'm making coffee for three so I'm filling the pot with three of these cups of water (these are Turkish coffee cups....... which are like espresso cups but with vertical sides). The water I’m using is room temperature. I'm adding three tea spoons of sugar - one for each person. Let the sugar sink to the bottom without stirring. As it heats, the sugar will caramelise and disperse through the water, which will give it a very palatable taste. Add one heaped teaspoon of coffee for each person. You can vary this according to your preference. If you like your coffee strong, add a little extra. Place the pot on the stove with low heat. Don't stir just yet. Let it heat up for a minute or two and then stir slowly. After a few minutes the coffee will come to the boil. Notice the ring of foam forming at the top. Remove the pot from the heat before it overflows. Spoon a little of the foam into each cup, before returning the pot to the stove. For most aficionados of Turkish coffee, this is a benchmark of quality. The more foam, the better the coffee. When the coffee froths up a second time, remove the pot and pour the coffee, with the remaining froth, into the cups. Do this nice and slowly so that you preserve the texture of the crema - the foam already in the cups. Turkish coffee is best served with a glass of water to clear the palate before taking your first sip. This will allow you to really enjoy the rich flavour of the coffee. If you found this helpful, please feel free to leave a comment, like, subscribe, or share this video. Thanks for watching. -- Music: Shesh Pesh by JR Tundra (Source: YouTube Audio Library)
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2016 World Ibrik/Cezve Champion 2016, Konstantinos Komninakis shows how to make a perfect cup of coffee using Cezve/Ibrik. Subscribe: https://www.youtube.com/EuropeanCoffeeTrip Find out more at: http://www.europeancoffeetrip.com http://www.instagram.com/EuropeanCoffeeTrip http://www.facebook.com/EuropeanCoffeeTrip http://twitter.com/EuroCoffeeTrip
I take a look at how you can make a great cup of coffee using a stovetop espresso maker, or sometimes called a Moka Pot. These are very easy to use once you know how, and will have you coming back for more! To view our blog post about stovetop espresso makers be sure to visit: http://guide2coffee.com/guide-2-coffee-1/2013/1/16/stovetop-espresso-review or Stop by our main website http://guide2coffee.com for everything you need to know about coffee!!
Sidewalk vendor making Turkish coffee. He spoons about two tablespoons per cup into the brewing pot, fills with cold water and places the pot on the charcoal, banking it around for even heat. He heats the pot without stirring (or boiling) for about 3 minutes, then stirs with a wooden stirrer (do not use metal). He cooks the coffee for another 3 minutes or so, stirring occasionally but never boiling. Then the coffee is poured into the cup, lifting the pot and turning the cup at the same time, to aerate and stir the coffee (and look cool). Let sit a few moments before drinking. Don't drink the whole cup. The bottom is coffee mud.
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Learn how to prepare specialty Turkish coffee and learn more about this traditional method of coffee preparation. Our guide was Turgay Yildizli who is the 2013 World Ibrik/Cezve Champion and through his website - Speciality Turkish Coffee - he is an ambassador of Turkish Coffee all around the world. # Speciality Turkish Coffee http://www.specialtyturkishcoffee.com https://www.facebook.com/specialtyturkishcoffee https://twitter.com/SpecialtyTurk https://www.instagram.com/specialtyturk We would like to thank our sponsors for their support! Victoria Arduino - http://www.victoriaarduino.com/ DRWakefield - http://drwakefield.com/ Moccamaster - http://www.moccamaster.eu/ CoffeeDesk - http://www.coffeedesk.com/ European Coffee Trip is an online magazine dedicated to speciality coffee culture in Europe. https://www.europeancoffeetrip.com https://www.instagram.com/EuropeanCoffeeTrip https://www.facebook.com/EuropeanCoffeeTrip https://twitter.com/EuroCoffeeTrip Business contact: firstname.lastname@example.org # Music www.epidemicsound.com