How to make Turkish coffee

The coffee beans are deeply roasted and ground into a very fine powder. Turkish coffee requires the finest of all kinds of bubble methods, requiring very fine grinding, and the intuitive standard is to be finer than flour. Then mix the spices such as cloves, cardamom and cinnamon. Then put 100ml of cold water in the Turkish coffee pot. Then add about 10 grams of coffee powder. 100ml water + 10g powder is the golden ratio of a cup of coffee.

After the raw material is added, it should be heated and stirred constantly. Stir gently and slowly to avoid dispersing the powder layer of the liquid surface (to avoid breaking slag), so as to avoid excessive extraction. Just before boiling, there was a layer of golden foam on the surface. The foam gradually increased and surged up quickly. Immediately, the pot was removed from the fire. After several times of boiling, the coffee became thicker and thicker, but not until the water was boiled in half. When the coffee grounds precipitate to the bottom, pour out the clarified coffee liquid on the top layer. Sometimes lemon or honey can be added. Such a delicious cup of Turkish coffee is ready.