Annacia’s Turkish coffee recipe is simply perfect and the coffee I preapred was the best Turkish coffee I’ve ever prepared. The main point is: heat slowly and don’t let it boil. I was scared to prepare this because I still had some coffee (I used Greek coffee powder) that I had to use and I was not sure if this was fresh enough.
I made this only for me: I heated one coffee cup of water with the sugar and cardamom. When I saw it was hot I added the coffee powder and I continued heating slowly, without let them boil. As soon as I saw that the coffee started to sink and the foam begun to be be formed. I stirred once. I did not let him turn to hot and not let him “to rise” I simply continued brewing for about 2 minutes until I feel that it was ready: foamy but no more coffee powder on the surface.
The coffee was perfect, great taste, foamy and enough and the powder stood only on the bottom of the cup!
I enjoyed it with a small “quince paste” and a glass of water.
- 2 small turkish coffee cups fresh cold water
- 2 Tbsp turkish ground coffee (powder)
- 4 tsp sugar or to taste
- 2 pinch ground cardamom