The Very Best Turkish Coffee…
Turkish coffee 60 light/40 dark leans slightly more towards the lighter side of our 50/50 blend. It is perfect for those who like to add a lot of coffee to the pot because they like a heavy, but not bitter flavor profile. This is the blend our roasters make in their own homes. Our light roast is a grade A Colombian Excelso and the dark roast is a proprietary blend of 5 exotic beans from around the world.
Since 1959 the Hashem family has been roasting their exclusive signature blend Turkish coffee. As in music, we believe the perfect cup of coffee is an art form, every note coming together in a harmonious melody of perfectly balanced aromas and velvety textures. Our relationship with coffee has led us to understand its intimate nature. Our dance brings out the true tone and subtle nuances from the depth of our coffees soul. It is ground only moments before being whisked away to you. One kiss and you will dance this song forever.
What is Turkish Coffee…
Turkish Coffee is a “style” of serving coffee and can be made from any bean in the world. Just because it called “Turkish Coffee” that doesn’t mean the actual beans must come from Turkey. As long as the beans are ground to a super fine consistency and prepared in a Turkish coffee pot or “ibrik, then it is considered Turkish Coffee. Wiki has an interesting article on Turkish Coffee.
How to make Turkish Coffee
3 Turkish coffee cup size of cold water; preferably natural spring water
3 Heaping TS of Turkish coffee (the general rule of thumb is 1 heaping teaspoon of coffee for every cup of coffee)
Sugar to taste;
Bring water to a temperature of around 200°F in a Turkish coffee pot. When small bubbles begin to rise, you know you are close to the right temperature.
Water temperature will greatly affect the final product; Temps of around 200°F will give you a thicker, more velvety coffee. Higher temps will result in a more viscous product.
Take the pot off the flame, add desired amount of sugar and mix thoroughly. Do not add sugar while pot is still on the flame, it will boil over.
Add Turkish coffee to the pot and stir until well mixed.
Caution!!!!! Follow these next steps carefully or coffee will boil over, creating a big mess.
Return pot to the flame under low heat and wait for the coffee to slowly rise. When it rises, you want to either take it off the flame or continuously scoop into a spoon. If you see the coffee begin to overflow, take the pot off the flame. Return coffee to flame and let it slowly rise, the trick is to let the coffee rise as high as you can without it boiling over. Repeat two or three times in total.
Now turn off the flame and cover the pot with a small plate to keep warm. Let it rest for around 3 minutes to let the grounds settle to the bottom.
Then pour and enjoy. Be sure not to pour the coffee at the bottom of the pot as you will be serving the grounds. When serving Turkish Coffee to multiple quests, it is customary to pour just a little in each persons cup first and then go back and fill the cups all the way so that everyone may get a little bit of the crema from the pot.
A glass of cold water should be served with the coffee.
After a person drinks the coffee, it is tradition to leave a very small amount in the bottom of the cup and flip it upside down for a minute or so. When you flip it back over, there will be different designs that the grounds create on the walls of the cup that can be read by someone who is a fortune teller!!!
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