It was an innocent fall down the rabbit hole over the New Year holiday weekend that led to a caffeinated discovery.
My husband, who has started roasting his own coffee, logged onto the website where we purchased a recent batch of green beans for tasting notes. A few clicks later, he landed on Sweet Maria’s webpage for Turkish coffee brewing kits.
Mike set about to learn about this brewing process in his usual analytical way. He scanned numerous forums, websites dedicated to the fine art of Turkish coffee and even a few questionable sources.
While exact grind or roast was debated, the process was relatively the same. Roasted and then finely ground coffee beans are simmered (not boiled) in a pot (usually an Ibrik), optionally with sugar, and served in a cup where the grounds are allowed to settle.
In the end, Mike determined that while we don’t have an Ibrik, our metal milk frothing pitcher from our espresso machine will work just fine for this stove top experiment.
I had my reservations about the unfiltered brew when he first proposed it to me. It sounded like a roughing it kind of style or what is commonly referred to as “Cowboy Coffee.” But they were short lived.
A small cup of Turkish coffee has the caffeine of 5 shots of espresso . . . but it isn’t strong or bitter. In fact, the brew is rich in flavour and pleasing aromas. I can see why it is a sipping coffee for you don’t want to rush the experience.
If you ever have the chance to sample a Turkish coffee or have a milk frother at home, I highly recommend you try it!