How to make proper Turkish coffee at home
Turkish coffee needs no fancy gear. It needs fresh, finely ground coffee, a kanaka, low heat and a little patience. This guide walks you from the first spoon to a cup with proper foam.
What you need
A clean kanaka sized to your cups, very finely ground Turkish coffee, cold drinking water, and a coffee cup. If you take sugar, have it ready because it goes in before the heat.
Measures and ratios
The simple rule: one heaped teaspoon of coffee, around 5 to 7 grams, per cup of water. Measure the water with the cup you will drink from so the maths works out.
Sugar is personal: none, half a spoon, one spoon, or two. It goes in with the coffee and cold water before the kanaka touches the heat.
The steps
Follow this order and do not rush. Turkish coffee rewards patience:
- 1Pour the cold water into the kanaka, then add the coffee and sugar if you take it.
- 2Stir well while the kanaka is still off the heat. This is the last stir.
- 3Set it on the lowest flame you have and leave it alone.
- 4Watch the foam rise slowly. The moment it reaches the rim, lift the kanaka before it boils.
- 5Pour gently down the side of the cup so the foam stays on top.
- 6Give it a minute for the grounds to settle, then enjoy.
The mistakes that ruin it
High heat is the first enemy: it rushes the boil, kills the foam and leaves a burnt edge. Stirring after heating breaks the foam while it forms. A full boil drives off the aroma you waited for.
And the biggest factor of all is the coffee itself. Beans ground months ago will not foam no matter how careful your flame, because foam needs coffee close to its roast date. That is exactly why we print the roast date on every bag.
