The Biggest Mistake You’re Making With Turkish Coffee

European Coffee Trip has an excellent video on YouTube on how to brew Turkish coffee and the pitfalls you may encounter when you try it out for yourself. Some mistakes they recommend avoiding when brewing with this method are using pre-ground coffee, starting off with cold water, and agitating your coffee too much. Agitating the coffee grounds by frequent stirring can cause over-extraction, leading to a bitter brew. However, there is one mistake that requires attention and increased skill with an ibrik to avoid — boiling.

According to Java Presse, boiling coffee in an ibrik is a big no-no. As Turkish coffee is brewed using coffee that is extremely finely ground, with the consistency of powdered sugar, and no filtration, getting the coffee to brew properly is key to an enjoyable cup. As you brew with the ibrik, you want the coffee to reach a point where it gets hot enough to build up foam, but not boil.

In traditional Turkish coffee making, you would do this three times, repeatedly taking the ibrik off and onto the heat. However, specialty coffee makers recommend foaming only once, as three times can lead to over-extraction and bitterness. Once the coffee is poured, let it sit for a few minutes to allow any remaining coffee grounds to make their way to the bottom of the cup. Then it’s simply a matter of enjoying your coffee, preferably with a nice cube of Turkish Delight nearby.

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