Serves 2
15 min
Turska Kafa (Serbian Turkish-Style Coffee)
Recipe GLPR38a778c42beea2
A traditional Balkan coffee preparation using finely ground coffee beans brewed in a small pot called a cezve or ibrik. This aromatic, strong coffee is served in small demitasse cups and offers a rich, concentrated flavor with a velvety crema on top. It's a simple yet ceremonial way to enjoy coffee that has been cherished in Eastern Europe for centuries.
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Ingredients
1½ demitasse cups cold water
1 teaspoon sugar
1½ teaspoons very finely ground Turkish coffee
Directions
Pour the cold water into a small cezve or ibrik (traditional Turkish coffee pot). If you don't have one, use a small saucepan.
Add the sugar to the water and stir well to combine.
Place the cezve on medium heat and bring the water to a simmer, stirring occasionally.
Just as the water comes to a simmer (before it boils), remove from heat and add the finely ground Turkish coffee, stirring quickly to combine thoroughly. The mixture should be smooth with no lumps.
Return the cezve to medium heat. Watch carefully as the mixture will rise and foam. When it reaches the rim and begins to foam up, remove from heat immediately.
Let the foam settle for a few seconds, then return to heat once more. Allow it to rise and foam again, then remove from heat.
Repeat this heating and foaming process one more time (three rises total) for the most authentic preparation and best flavor development.
Pour the coffee carefully into two small demitasse cups, dividing evenly and ensuring each cup receives some of the foamy crema from the top.
Serve immediately while hot. Traditionally, Turska Kafa is sipped slowly and enjoyed as a social ritual.
