How to Make Coffee in a Cezve
A cezve and a few tricks—no coffee maker needed! Read on and brew! Once you know these secrets, you'll never head to a coffee shop again; anyone can make Turkish coffee at home.
Cooking method
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Step 1:
Pour water into a dry, clean cezve.
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Step 2:
Measure out the coffee.
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Step 3:
Add the coffee to the water.
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Step 4:
Stir until smooth.
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Step 5:
Add the sugar. At this point you can add spices if you like—cinnamon, pepper, cardamom...
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Step 6:
Stir.
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Step 7:
Set the cezve on the stove.
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Step 8:
Heat until a foam rises, and the moment it reaches the rim, take the cezve off the heat.
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Step 9:
Pour some of the foam into your cup and return the cezve to the stove. Wait for the foam to rise again and pour a bit more into the cup.
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Step 10:
Return the cezve to the stove, wait for the foam, take it off the heat, and let it sit for 2 minutes so the grounds settle.
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Step 11:
Pour the coffee into the cup without stirring it up.
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Step 12:
Coffee is served with a glass of water to sip alongside, so every sip of coffee tastes like the first.
- Tips for cezve coffee: use good, filtered water with no off-flavors—the taste of the water shapes the taste of the coffee. The coffee should be ground extra-fine, like powdered sugar. Start with a coffee-to-water ratio of 1:6. Add all the ingredients to cold water only. Stir the coffee just once, before heating, so do it thoroughly. And once the cezve is on the stove, don't walk away from it. Enjoy!
Caloric content of the products possible in the composition of the dish
- Water - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Brown sugar - 394 kcal/100g
- Ground coffee - 200 kcal/100g
