Turkish coffee (in cezve) is valued for its rich taste, thick texture and rich aroma. This method of cooking does not require complex technique, but the details are important: grinding, water, temperature and the right spice. You can choose cinnamon as an additive – it emphasizes the sweet notes of coffee and gently enhances the aroma without interrupting the taste.
What you will need
1–2 tsp. very finely ground coffee (almost “powdery”);
100–120 ml cold water;
a pinch of ground cinnamon;
sugar – optional.
How to cook
Pour coffee and, if necessary, sugar into the cezve, add cold water and mix gently. Place on low heat. It is important not to boil, and as soon as the foam begins to rise, remove the cezve from the stove. The foam can be poured into cups, then return the coffee to the heat and bring it to rise again. The procedure is repeated 2-3 times – this way the taste is denser and stronger.
A pinch of cinnamon is added to dry coffee before pouring water or at the very end – into the finished cup. The spice gives the drink a warm aroma and makes the taste softer.
Cinnamon is traditionally used in Eastern and European coffee recipes. According to specialized culinary publications, it goes well with medium-roasted Arabica beans and enhances the sweet and nutty notes. Plus, the cinnamon flavor makes the drink richer without increasing the coffee dosage.
The water must be cold and clean, because the taste depends on its quality. Fire is minimal. You should not stir the coffee after heating has started, so as not to destroy the forming foam. The finished drink is allowed to stand for 1–2 minutes so that the grounds settle.
Turkish coffee is a way to get a rich taste without a coffee machine. And one pinch of cinnamon makes the usual drink more aromatic and expressive, while maintaining the classic basis of the recipe.
