I’ve been on a Turkish coffee kick last week after an ethno trip to central Bulgaria. 2 tbsp of extra fine ground coffee (Mehmet Efendi works great, also my local roastery made me a floral/chocolatey, blend if you’re into specialty) in a cezve (about 150ml).

Stir before putting on the stove on medium-high heat. Do NOT stir after this point. Just before the water starts boiling, it will foam a little, remove the foam with the cezve off the stove, with a teaspoon and move it to your cup. When it boils for good slowly pour half of it in the cup and put it back on the stove for another 15 seconds. Pour slowly again. Wait for 3-4 minutes to cool and settle and enjoy. Do mind the coffee grounds at the bottom. Drink as is or with lokum, or a biscuit to the side.

If you want to sweeten the coffee, do so as you add the coffee powder, NOT afterwards.

This year’s yirgacheffe from my local roastery has the most amazing blueberry smell. I’ve never even imagined coffee could smell like this. Last year’s harvest from the same farm (I think) was more on the floral side but was still amazing.