Turkish coffee

[pellegrina]

Does anyone have any tips? The method I use (derived from Claudia Roden with backup from Google) is: put appropriate amounts of water, sugar, coffee and optional cardamom in appropriate pot (as purchased from the Turkish shop down the street from work). Bring to boil so that froth rises. Remove from heat, stir and repeat until a third froth rises.

Comments

[helflaed]

As I understand it, a demitasse is a small coffee cup- about the size of an espresso cup. (the size sold in the UK not the proper tiny italian ones. Proper espresso is sooo rare up here- I only know one place that does it)

This was the size I tried and it did give me froth.

[helflaed]

Oh yes- another thing. A decent coffee merchant should be able to grind the coffee to the correct level of fineness. I asked my local one to do it for me as they told me that a home coffee grinder probably wouldn't be able to to it properly.

Grinding your own beans may normally be the best but I do make an exception for turkish coffee.

We have Pumphrey's locally. They were very helpful.

[pellegrina]

I know of no decent coffee merchant locally, though it might be worth asking at the Turkish shop how they get theirs done.

[wellinghall]

These people
http://www.imperialteas.co.uk/
are incredibly knowledgeable and helpful on anything to do with tea or coffee.