Originally posted by Rob Royston
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I like to think Im an expert Turkish coffee maker after many trips there. It has to be made on a stove, in a special kettle called a Jezve (if you can get your hands on one) also has to use finer graded coffee than espresso grounds. After much trial and error, Ive perfected it to a fine art. The first heat gets it nearly to the boil to collect the froth and decant into the cup. Leave to rest then warm again- not quite to the boil. Repeat once more, stand for a moment then pour into cup onto the froth. Tastes even better with a crushed cardamom pod in it and it should have at least a little sugar, this helps get the froth.
Superb with a Montecristo no 4.
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