Turkish coffee is strong, frothy, and delicious. But many coffee lovers don't have ibriks, specially designed Turkish coffee pots, lying around. Here's how to make Turkish coffee without an ibrik!
Grind your coffee on the finest possible setting. Turkish coffee grounds have a flour-like consistency. We don't think it's possible to grind coffee too fine for Turkish coffee, so don't hold back. Aim to use 2-3 tablespoons per cup of water.
Add 16 ounces of water to a small saucepan or pot. This recipe makes enough coffee for two cups.
Add the coffee to the water and stir. We recommend starting with 2 tablespoons, but some people prefer 3. Turkish coffee is quite strong, so you might want to start on the lower end.
Bring the coffee close to a boil over medium heat. As the coffee nears boiling, it will start to foam. Remove the coffee from heat as soon as you see foam forming and wait for the foam to recede. You want to remove the coffee from heat before it boils.
Once the foam has settled, repeat the process, heating over medium heat until you see foam starting to form. If you're concerned about making the coffee bitter, you can skip this step and only perform one heating step.
Serve the coffee. Traditionally, Turkish coffee is served in small espresso-style mugs, but you can use a full-sized cup instead. Wait a few minutes for the coffee grounds to settle in the cup before taking your first sip, unless you want to chew your coffee.
Nutrition
Calories: 5kcal
Keyword how to make turkish coffee without an ibrik