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Old 08-31-2012, 10:22 AM
pulykamell is offline
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Join Date: May 2000
Location: SW Side, Chicago
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Yeah, that's the traditional Turkish style coffee method. (Or Greek-style coffee.) I was always taught to add sugar during the brewing process, and this is pretty much the only style of coffee I drink sweetened. Adding a bit or ground cardamom or cardamom pod to the grounds is a nice little kick, too.

If you've ever researched making Turkish coffee (and I have), you'll find there are a lot of techniques that people swear by. It's almost a mystical process. A lot of places say boil three times. Some say, no, that's myth, only once. Some say to bring it to a boil very slowly. Others say as fast as possible produces superior results. Some say wait a minute between boils. Others swear by doing it right away as the foam subsides. Some start with coffee and sugar in the ibrik/cezve, then pour water over. Some pour water first and float the coffee on top. Others add it after the first boil. Etc., etc., etc. There is a lot of interesting ritual involved, and it seems everyone has their own way of doing it. It's kind of like barbecue that way. The start-it-all-together and boil it three times is the most common method, from what I can tell. That's how I was originally taught it. The single-boil method (which apparently is more the Arabic style, rather than Turkish), works well, in my experience, but I like that little bit of ritual of doing it in three.

Last edited by pulykamell; 08-31-2012 at 10:23 AM.