“Coffee should be as black as hell, as strong as death, and as sweet as love.” The Turkish saying offers words to live by. And drink by…as long as you’re drinking Turkish coffee, which is a If you’ve had a great cup of Turkish coffee lately, you know what I’m talking about. If you haven’t, here’s what you need to know.
The Drink: Turkish coffee is served very hot. It is served very strong. If it’s done right, there’s a very thick foam at the top, called köpük —the thicker, the better.
The Making: If you want to make Turkish coffee at home, or simply want to sound like an expert, here’s the lowdown. There’s really no such thing as Turkish coffee beans—it’s all in the preparation, which starts with grinding beans down to the ultrafine, powdery consistency for which a kahve degirmeni—Turkish coffee grinder—is key. To brew it, there’s the cezve—Turkish coffee pot (you may also see it referred to as an ibrik). Finally, the brew is poured into fincan—Turkish coffee cups. There is no Grande or Venti option here!
The Drinking: Don’t stir it! The grounds have settled to the bottom of the cup, and that’s where you want them to stay. Sip your Turkish coffee slowly. This isn’t a shot, it’s meant to be savored.
The Extras: A little something sweet is a nice balance to the strength of the coffee. Turkish Delight is a no-brainer to some, but for a twist try your Turkish coffee with some baklava. If you are going to have your Turkish coffee with something sweet, it’s best not to use sugar, so the bitterness of the coffee and the sweetness of the dessert balance each other.
“A Turkish Delight” is brought to you buy Turkuaz Grill in Riverhead (631-591-1757), where you’ll find Turkish coffee, baklava and more fine Turkish foods.