In Bulgaria, as well as Slovenia, Hungary, Romania, Iran, and Israel, they refer to Turkish coffee as “beautiful coffee”. And they make it pretty much the same way; using the little brass pot that the Turks call a cezve. The coffee is ready when it rises, bubbles, and nearly overflows. That’s when you know it’s the moment to turn off the heat. Turkish cold brew is the process that flows afterwards. This is why we call it “The beauty of the new era”.
The style of coffee, also known as Arabic, first came from Yemen. An Ottoman governor stationed in Yemen in the 16th century fell in love with it and introduced it to Sultan Suleiman the Magnificent, who popularized coffee in Istanbul and beyond. A century later, Sultan Murad IV outlawed coffee, calling it an indecent drink, and chopped off the heads of those who drank it. The coffee, obviously, won out.
But ordering Turkish coffee today doesn’t go over well in some Balkan or eastern Mediterranean countries that were once part of the Ottoman Empire — even if their preparation of the coffee is remarkably similar. However, maintaining its original origins and overflowing nature, our love for Turkish coffee started to take us to a wonderful experimentation which led to a masterpiece result.
Check this out!
- Fill a metal cesve-style coffee pot with water.
- Add 2 tablespoons of Turkish coffee.
- Add 2 tablespoons of sugar. (or how much it suits you best)
- Stir it before heating it up. Heat it up and stir it once more after 130 seconds, and then wait until it’s done. You’ll know it’s done when the foam starts to accumulate and take flight.
- After it’s done keep stirring in order to settle the grounds.
- Add 3 tablespoons of powdered milk and stir. (2 would be ok too)
- Put your cup in the freezer. It’s important to remember to do it without putting ice in your coffee and just letting it freeze naturally with freezing cold air.
- Leave it for how much you feel (because it’s an experimental cold brew recipe), however, we would still recommend leaving it for 2 days so its rough inner layers would melt into oneness with the entire iced layer of your frozen coffee. After 2 days, bring it out and leave its entire iced layer to melt so you can drink it properly once it has a consistent texture.
- You’ll notice that the top layer of the coffee will have a thickness. You can choose to just break the ice of this frozen layer with your spoon and you’ll see that you’ll have your cold brew coffee in its best form.
- Your Turkish cold brew is all set!