By: william campbell

william campbell — Thu, 02 Dec 2010 01:40:03 +0000

What you describe is actually called cafe botz or mud coffee in Israel. I spent time in the reserves in Israel including being out in the desert with the bedouin which is where I learned how to make cafe turki as it is called. The real thing is to put the coffee with the sugar and the water (cold) all in the pot and then put it over a low to medium flame. The water will slowly come to a boil with the coffee forming a thick brown “cap” on the surface which seals in the heat and the flavor. At a critical point the coffee will begin to “rise” up into the neck of the pot, this is when you pour it before it boils over. Some people take the pot off the flame when the coffee rises and then put it back and let it rise one two or three more times. Start with the water cold for turkish coffee and add the coffee to water already heated for the mud coffee which is instant coffee made with the turkish grind. If you boil the water first and then add coffee and put it back over the flame it will cook up too soon and you won’t get the real effect.

By: Karin Kloosterman

Karin Kloosterman — Wed, 23 Jun 2010 06:46:47 +0000

You can also make Turkish coffee “express” without the finjan. Buy finely grounded coffee or a package that says Turkish coffee, put a heaping teaspoon of coffee, then a bit more in a coffee cup. Fill it up with boiling hot water (hot is the key). Stir for about 15 seconds, then add sugar to taste. If you do it this way, never, ever, add the sugar with the coffee grounds. If you do, they won’t settle right in the bottom of the cup. Sugar always goes last and prepare your teeth to filter out some of the grinds as you near the bottom of the cup.

Comments on: How to make Turkish coffee in a finjan

By: william campbell

By: Karin Kloosterman