The Armour Archive

I have found many recipe's that use a special pot but does anyone have a good recipe for Turkish Coffee that uses a common small sauce pan?

-Ivan

You can just use a small saucepan. There might be a small difference, but not much. It will boil a bit differently.

That said, I just got an ibrik. What's your recipe?

No recipe other than what I get after typing in turkish coffee recipe into Google.

Looking for something a bit more usable in it's format, also I'm looking for testimonials from folks.

I have some dark roast turkish grind stuff to play with and look forward to the results.

I'm pretty sure making coffee in a pot is called cowboy coffee. Add some chickory root for extra authenticity!

for turkish coffee, ibriks are the way to go simply because their shape is designed to help with the boiling over problem. They're also cheap; i got a plain metal one for ~$8 at my local middle eastern store.

From what I know, turkish coffee ought to be "dark as night, sweet as sin, and strong as death". The way I know to do this:

~about 3 oz water
~ about 1-2 tablespoons (!) of cane sugar. For a richer taste, try using unbleached cane sugar (sugar in the raw is a common brand)
~ freshly ground cardamom seed to taste (for turkish. for greek, add nothing; for berber, add star anise and possibly other stuff)
~ 3 oz coffee, ground to a baby-powder fineness.

Combine water and sugar in the ibrik. Cover with the coffee, and do not mix.

Apply heat, and from this point forward, you can't look away. As it heats up, the water will soak through the grounds and they'll turn smooth and shiny. You'll get some lighter crema forming around the edges as the mixture starts to boil.

Let it boil until it almost overflows the ibrik. It takes practice.

Remove from the heat, let all the foam settle. Boil again, remove, and boil a third time -- then remove from heat and allow to cool a bit to allow the grounds to settle to the bottom.

Careful who you ask about this, as different people defend their method religiously, compared to others. I have heard once, three and seven times for the "almost" boil (the more times, the more the grounds settle). Shouldn't be too hard to find a turkish coffee pot. The cone shape lets it heat faster and filter better than a standard saucepan (not to mention the spout helps).

Tagged for info I could never make it right : /

Oswyn_de_Wulferton wrote:Careful who you ask about this, as different people defend their method religiously, compared to others. I have heard once, three and seven times for the "almost" boil (the more times, the more the grounds settle). Shouldn't be too hard to find a turkish coffee pot. The cone shape lets it heat faster and filter better than a standard saucepan (not to mention the spout helps).

Oh yes -- and heaven forbid you tell a greek to put cardamom in his coffee (or call it 'turkish' in his earshot ).

Beverage preparation is one of those Holy War topics. The number of times i've gotten into a milk firstian or milk lastian argument about tea(provided, of course, the other party thinks that milk belongs in tea at all...)

hrolf wrote:Beverage preparation is one of those Holy War topics. The number of times i've gotten into a milk firstian or milk lastian argument about tea(provided, of course, the other party thinks that milk belongs in tea at all...)

Milk in Tea?
If we had a proper working government, perverts like you would be shot

Says the guys who ruin vokda by putting garden vegetables in it.

Norman wrote:

hrolf wrote:Beverage preparation is one of those Holy War topics. The number of times i've gotten into a milk firstian or milk lastian argument about tea(provided, of course, the other party thinks that milk belongs in tea at all...)

Milk in Tea?
If we had a proper working government, perverts like you would be shot

see?

Russ Mitchell wrote:Says the guys who ruin vokda by putting garden vegetables in it.

WTF
Vodka should be pure
What is this about vegetables?

(Most of my buddies who are Russian Jews put peppers or various fruits or veggies in their vodka to flavor it.)

my girlfriend's family recpie calls for mushrooms, celery, carrots, black pepper, horseradish, and a few other things. You let it age in grain neutral spirit, then dilute down to 90 proof or so.

It's, um. Reviving.

Do you leave the pickles in it?

I prefer my Turkish coffee unsweetened (and yes, you can get it this way in Turkey).

-Derian.

Russ Mitchell wrote:(Most of my buddies who are Russian Jews put peppers or various fruits or veggies in their vodka to flavor it.)

Never heard of this. Nowhere between Moldova and Siberia.
It would be wrong on multiple levels - spoiling the Vodka and spoiling the rare precious vegetables.
Maybe they thought it made them decadently American

Pickles, mushrooms, dried fish go on the side.

http://en.wikipedia.org/wiki/Vodka#Flavoring

it's pretty common. Good vodka is worth drinking straight -- and, for example, my girlfriend's family does NOT understand vodka cocktails -- but bad vodka? man. you put some veggies in that and suddenly it doesn't taste nearly quite so horrible.

smoked fish is better still with bread and butter.

Yes. And then they beat the crap out of you with wet oak leaves.


As for the "black soup," as Hungarians called coffee when they fought against the Turks (a synonym for poop-water, so "jon a feketeleves" (arrange a phone call for pronunciation) was basically synonymous with a stronger variation of BOHICA), I saw star anise fairly regularly out east, too.

Now, maybe I got somebody who'd spent "too much time in the Maghreb," but I saw it commonly.