Moko Cezve – Brazil

Description

Master the Art of Turkish Coffee with a Jezve – A Step-by-Step Brewing Guide.

Unlock the centuries-old tradition of Turkish coffee brewing with a jezve (cezve). In this detailed guide, we’ll take you through the step-by-step process of creating the perfect cup of rich and aromatic Turkish coffee. Get ready to experience the essence of Turkish culture in each sip!

Ingredients and Equipment:

• finely ground Turkish coffee beans
• Cold water
• Jezve (cezve)
• Small spoon
• Sugar (optional)
• Cardamom (optional)
• A heat source (stovetop or open flame)
• Small coffee cups
• Cold water (for serving)

Instructions:

1. Measure Ingredients:

• For each cup of Turkish coffee, measure:
• 1 heaping teaspoon of finely ground Turkish coffee
• 1 teaspoon of sugar (adjust to taste, or omit if you prefer)
• A pinch of ground cardamom (optional, for flavor)

2. Prepare the Jezve:

• Fill your jezve with cold water to measure the number of cups you intend to brew.
• Add the measured coffee, sugar, and cardamom (if using) directly into the cold water, stirring gently to combine. Do not stir after this point.

3. Heat Slowly:

• Place the jezve on the heat source (stovetop or open flame).
• Heat the mixture slowly, keeping the heat low to avoid boiling. Allow the coffee to dissolve gradually, creating a foam on the surface.

4. The Crucial Foam: As the coffee heats, it will begin to froth and form a distinctive foam. Be attentive and watch the foam closely.
5. Frothing and Removal: Just before the coffee reaches a boil and starts to rise, remove the jezve from the heat source. This step is crucial to maintain the desired foam.
6. Divide the Foam: Using a small spoon, carefully scoop out some of the foam and distribute it evenly among the coffee cups.
7. Return to Heat: Place the jezve back on the heat source, allowing the remaining coffee to heat up again. Ensure not to bring it to a boil.
8. Pour the Coffee: Once the coffee is hot but not boiling, pour it gently into the coffee cups, filling them without disturbing the foam.
9. Serve with Cold Water: Traditionally, Turkish coffee is served with a small glass of cold water to cleanse the palate between sips.
10. Enjoy: Savor the unique taste and experience of Turkish coffee. The combination of rich coffee, foam, and optional spices creates a truly special brew.

Congratulations!

You’ve mastered the art of brewing Turkish coffee with a jezve. It’s not just a beverage; it’s a cultural experience steeped in history and tradition. Share this rich and aromatic journey on your FB blog, and inspire others to savor the delights of Turkish coffee, complete with foam.

Additional information