Foam is everything in Turkish coffee, and the one thing that kills it is boiling. The coffee has to start in cold water, heat slowly over a low flame and come off the heat the moment it begins to rise. Coffee that boils loses its foam and it never comes back. The measure is taken with the cup itself: one cup of cold water and one dessert spoon of coffee for each cup.
Ingredients
For two cups
To serve alongside
Method
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Measure
For each cup, use one cup of COLD water and one dessert spoon of coffee. Starting with hot water prevents the foam.
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Add the sugar
Add the sugar now: plain, a little, medium or sweet. Stirring it in later ruins the foam.
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Stir
Stir thoroughly before it goes on the heat, leaving no lumps.
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Onto a low heat
Put the pot over the LOWEST heat. Do not rush it, this should take 5 minutes.
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Wait for the foam
When foam gathers on the surface and begins to rise, take it off the heat. DO NOT LET IT BOIL.
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Share out the foam
Spoon the foam evenly between the cups.
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Pour the rest
Return the pot to the heat for 10 seconds and pour the remaining coffee slowly down the side of the cup.
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Let it settle
Leave for 1 minute so the grounds sink. Serve with water and Turkish delight.
Tips
- Do not let the coffee boil. Take it off the moment it starts to rise, because boiled coffee never gets its foam back.
- Add the sugar at the start; stirring brewed coffee breaks the foam up completely.
- Start with cold water and use a low heat. Coffee that heats quickly produces no foam.
- Do not fill the pot, two thirds is enough; a full pot boils over as it rises.
Nutrition
Values are per serving and approximate.