Turkish coffee is one of the most distinctive, and romanticised, coffee brewing methods around. Also known as cezve or ibrik coffee, it’s known for its strong taste and beautiful brewing and serving vessels.
It’s also tricky to make right – and even harder to make it well.
But fear not, because in today’s curated video guide, we’re sharing videos on how to make Turkish coffee – both in the traditional method, and with a few third wave style tips.
How to Brew Turkish Coffee
Joe of Seattle Coffee Gear provides a comprehensive brew guide to Turkish coffee. He explains the traditional method but also recommends a few modifications (e.g. a 1:12 ratio of water to coffee), before going into grind size, pouring technique, agitation, and more. He also recommends avoiding single origins and adding cardamom – find out why in the video below.
Making Traditional Turkish Coffee With Sand
Ever walked across a beach on a scorching hot day – barefoot? The burning sensation as you hop from foot to foot, scrambling for your flip flops, tells you one thing: sand is excellent at storing and transferring heat. And that’s why one traditional method for making Turkish coffee uses it to heat the brew.
This video from Insider demonstrates how street vendors in Jordan make Turkish coffee. It also breaks down the benefits of using sand in more detail.
Two points to consider abut this video: first, the music is more Indian than Arabian. Secondly, the sand in this clip is so hot it heats the coffee almost immediately. However, it’s better if it takes a while for the water to boil. Using sand doesn’t always mean the water will boil immediately, because normally the sand will heat up over time.
Please note: Perfect Daily Grind does not own the rights to these videos and cannot be held accountable for their content.
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