**I Tried** Turkish Coffee

 ... And what took me so long????

~ NOTE: I realized after the fact that I repeated much of the information here in another post. My brain is too weird right now for me to cross-check anything. So, here is this post and that other post... I don't know. Folks, this is my brain on sarc.~

I told someone recently that, since I can't travel the world, I will experience the various cultures through food and beverages. So you might be seeing more of the "I Tried" posts. I had already mentioned the coffee deal in one of my previous posts. 

The Turkish coffee I tried came in 2 blends - one with cardamom and one without. Since I had no idea what cardamom tasted like, I was a little hesitant on that one. I remember my mother - or some other elder relative - using cardamom back in the day for... tea? Or maybe for something medicinal? I don't recall. 

I was able to find both types of coffee in small and affordable packs before going too far out on a limb.

With cardamom

With the pot included

First, the coffee without cardamom:

I made it in the little steel pot that came with the coffee ($10 for the set when I got it).

(NOTE: The "pot" that comes with this set is stainless steel. Traditionally, the cezve (used in the Balkans, Russia, and the Middle East) or Ibrik or Ibriki ((in Greece or English-speaking countries) is made of copper or brass. Some of them are really ornate and quite beautiful. There are Ethiopian and Arabic coffee pots. This means I might have more coffee to find and try!)

 Big mistake to use the measurements that came with the coffee set. That bit of advice was given in a review from another consumer. I did as she suggested and looked around elsewhere for measurements. The one I used works for me. It is 1 heaping teaspoon of coffee to every 1/4 cup of water. 

Without cardamom

Other than getting the measurements right, the other trick to making a decent cup is to let the sugar dissolve before you start heating the mix. In my recipe, I substitute brown sugar for white/castor sugar and I also put warm cream in my cup before pouting the finished coffee in. You let the mix heat (on medium to medium-high) until foam forms. You spoon that foam into the cup and return the mix to the heat and let a second foam begin. You pour this very slowly into the cup so you don't disturb the foam. I learned that it's best to let the coffee rest a few moments so the foam settles a bit. I think this is to allow any coffee sludge to settle to the bottom of the cup.

The results are tasty. In my opinion, this makes a coffee that is not as strong as espresso but like espresso in the flavor punch. And caffeine. A small cup is all you need, trust me. Keep in mind that you are not using a filter. There is nothing between you and the coffee.

Now, for the coffee with cardamom:

I made this the same way. I was really careful not to overdo the coffee measurement. I had never had cardamom before (that I remember) but heard that it can be unpleasant if you use too much.

The flavor is hard to describe. It's slightly astringent (I think that's the right word) and is, to me, like a cross between cinnamon and clove. I don't really like clove - or thought I didn't - but I find I do love the taste of the cardamom in this coffee. It's not something I could drink a lot of in one day but I found it to be soothing. 

Hard to see the foam that's left

Because I am very conscious of how anything could affect my kidneys, I looked up some things on cardamom before I bought this coffee. This little blurb here from NetMeds sums up most of what I found:

Cardamom helps to eliminate waste through the kidney and act as a diuretic. It combats infections and helps to cleanse the urinary tract, bladder, and urethra by removing the accumulated calcium, urea along with the toxins. Evidence shows that the essential oils and biochemicals present in cardamom provide detoxifying effects.

I rejoice. Finally, something I happen to love that is good for my kidneys. I will be talking with my doctor at the next appointment but, in the meantime, I plan to have at least 1 cup of this coffee every day.

So overall, I think what I like about Turkish coffee are the preparation and anticipation. The coffee smells really nice - especially the cardamom blend - and it doesn't take long to make. From brewing to serving takes about 6 or  7 minutes. I did have to learn to get my stove set on the right temp. Medium to medium-high is what most instructions suggest for brewing. Well, that is different on every stove. For mine, it's just between the (funny enough) 6 and 7 marks. I'm told that letting the coffee boil will make it bitter. So it's a little bit of a balancing trick.

I am still learning little tips and tricks as I go. For instance, my foam game is sad. One of the decadent things about Turkish coffee is that nice layer of crema on top. Well...

That foam is... so sad

...as you can see, my foam is barely there. But I am getting better. My morning cup had a bit more foam and I was so excited that I gulped it down without getting a photo!

Another thing I learned is that some people prefer using a copper or brass cezve for better heat conduction. And using a wooden spoon is supposed to be better than using metal. The list of tips just goes on and on. I will be learning for years.

I have already started making adjustments to my coffee. I add fresh nutmeg and, sometimes, just a tiny bit of unsweetened cocoa. I have found that nutmeg enhances a lot of types of coffee. The cocoa is delicious with the cardamom coffee. What I am surprised by is that, unlike with most other brewed coffee, I can drink Turkish coffee sans sugar or cream - as long as I add the nutmeg or have the cardamom. 

It's interesting to me that you can make Turkish coffee with any type of medium to medium-dark roast - as long as you get the grind fine enough. What makes it brew up the way it does is the grind. Look at how powdery this coffee is ground:

It's just above being as fine as flour. If coffee wasn't gritty, this would be like talcum powder.

Anyway, if you like Cuban-style or espresso blend coffee, you might want to try Turkish. What I appreciate is that it's not as scary (for me) to make as is espresso. I'm a little terrified of those Moka pots. Like I was with pressure cookers before the Instant Pot. 

I don't ever use affiliate links on my blogs so never fear if you want to check out the items I bought. They are affordable and perfect for trying out the coffee before splurging on larger amounts.

• Mehmet Efendi Turkish Coffee (8.8oz) w/ Stainless Steel Coffee Pot $10.29 at time of posting (this is the best value because of the included pot)
• Mehmet Efendi Turkish Coffee (100gr) $4.39 at time of posting
• Elite Turkish Coffee With Cardomom (3.5oz Bag) $4.99 at time of posting

The best thing about the 2 small packets is that they contain enough coffee for several cups. No one likes to splash out for something they might end up being disappointed in. 

About the cezve itself. The one I got did come with the Mehmet Efendi coffee and, surprisingly, it works really well. I do want to get one that is a) made in Turkey and, b) is made of tin-line copper. There are some beautiful ones out there. For now, this stainless steel one does what I need it to do. Also, I found that it's excellent for making hot chocolate. I used some unsweetened Hershey's and added a little bit of brown sugar before brewing. It was ready in just about 5 minutes and was the best cocoa I've ever had. I put the half-n-half in my cup before pouring in the chocolate so my drink was made mostly of water and chocolate. No milk skin on the top and fewer calories than if I'd made it the way I usually do. Guess how I will be drinking my chocolate from now on?

I will have to let you know how things turn out when I try brewing these Turkish coffee blends in a drip machine and with a pour-over system.

Peace

--Free

P.S.: I did try the coffee in the drip machine. Results were... meh. It was good coffee but not as good as it was when done on the stove. When I don't feel well, I will use the drip machine but only then. On the other hand, I tried using some of my Naviera Cuban coffee in the cezve and... yeah, baby. It was good stuff. I had to grind it finer, of course, but it was worth it.