Turkish Coffee Brewing

Directions

1. 1
   When brewing Turkish coffee, the foaming occurs at around 70C/158F, much cooler than boiling, which is why it's possible to foam the coffee repeatedly without boiling it--higher than 75C/167F the coffee becomes over-extracted.
2. 2
   Much has been written about the number of times the coffee foams: once, thrice, etc.
3. 3
   This is very confusing: just as in other brewing, the time spent at brewing temperature is your best guide.
4. 4
   Instead of foaming and cooling cycles, modulate the flame to maintain a continuous foam for the duration of the extraction time.
5. 5
   To me, it seems simpler and more consistent to use extraction time, as in other brewing styles.
6. 6
   Procedure: Room temperature water with sugar, coffee, and cardamom stirred in is put onto the gas at medium heat.
7. 7
   At two minutes, when foaming starts at the edges of the ibrik, slowly begin reducing the heat.
8. 8
   The goal is to keep the coffee foaming, but not to let it rise more than a quarter of its volume.
9. 9
   If you turn the gas down too quickly and the foaming stops, just turn it back up.
10. 10
    The goal is to foam for 3 additional minutes (5 minutes total time).
11. 11
    At 6 minutes total the coffee tastes overextracted, and at 4 it can be thin.
12. 12
    The temperature at the end of 5 minutes should be around 75C/167F.
13. 13
    At the end of extraction time, add just a touch of room temperature water to end the brewing--10% should be plenty.
14. 14
    Swirl the ibrik gently to help the grounds caught in the foam subside and place the ibrik in a saucer of water to cool.
15. 15
    After 1-2 minutes of settling, pour the coffee gently to retain the grounds.
16. 16
    With a good brew, you should have enough foam to cover most or all of the surface of a demitasse cup.
17. 17
    Coffee amount: Between 7-10% of initial water mass.
18. 18
    At 10% the body is heavy and many will find it harsh.
19. 19
    8% is very nice.
20. 20
    This method of brewing can accentuate the acidity of the beans--the coffee is very different from french press in flavor profile (this is not surprising since the extraction temperature is so much lower).
21. 21
    Sugar amount: 0-4% of water mass.
22. 22
    Using half the mass of coffee is just about the maximum to balance the bitterness and really let the acidity shine.
23. 23
    Grinding: Much better if ground with a burr grinder, powder fine.
24. 24
    Or try the Zass turkish mill, a manual one.