Here is Turkish coffee with the coffee sludge. Yet, do not let this deter you from enjoying this wonderful little drink! Traditionally, Turkish coffee incorporates cardamom, a sweet pine-like spice that makes it taste like Christmas (If Christmas had a taste). Also, sugar or cinnamon could be used as well to offset its natural strong taste.
After using it twice, I found that creating quality coffee froth was quite hard. Similar to making good espresso, there are many variable that affect the quality of Turkish coffee. Some argue that one should never let the coffee boil, others argue it should boil 3-4 times. Should the temperature be low or med-low? Should one stir constantly or allow a delectable, marbleized crust to form on the top. What is the coffee to water ratio? What about when adding sugar? Many of these answers are preference, but it takes time to figure them all out. Be sure to read Coffee Geek's brewing guide to Turkish coffee.
In a later post, I will write a detailed post about my brewing adventures in a step by step guide. I barely touched upon many of the topics concerning this unique method, so if you want to know more, please comment below and ask a question. In the meanwhile enjoy these pictures of the ibrik. Notice the first picture, I have darkened it already from my old school gas burner. It gives it character!
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