The Turkish method of brewing coffee is, by all credible accounts, the original way coffee was first prepared in 15th century Yemen. This method is as rustic and hearty as it is ancient; it involves no filters, no timers, and only one special gadget: the Turkish Coffee pot or “cezve” (sometimes called an “ibrik”). I started my experimentation with a logical first step: adding cocoa!
- Turkish Ground Coffee (1 Tbs)
- Cocoa Powder (1 Tbs)
- Raw Sugar (1 Tbs)
- Turkish Coffee Spice (1/4 tsp)
- Water (8 oz)
- Milk (5 oz)
- Turkish Coffee Pot
- Pour 8 oz of Water into your Turkish Coffee Pot, followed by 1 Tbs of Raw Sugar and place your Turkish Coffee Pot over direct heat.
- Stir the sugar water frequently. Once the sugar is dissolved and the water begins to boil, take the cezve off the heat.
- Add 1 Tbs of Cocoa Powder, 1/4 tsp of Turkish Coffee Spice, and 1 Tbs of Turkish Coffee into the hot sugar water, then place it back on the stove top. Stir thoroughly!
- Your mixture is going to start bubbling violently. Once you start to see brown foam rise to the rim of the cezve pour a little bit of the coffee into a mug. Repeat until there is no more foam or no more coffee.
- Once your cezve is empty, add 4 ounces of milk and return it to the heat to steam. Stir occasionally and bring to a simmer before adding it to your coffee. Enjoy!