Turkish coffee

Turkish coffee—that thick, sweet, gritty, tiny cup—has a preparation that hints at its ancient origins. One of the oldest methods of coffee preparation still in use today, its simplicity allows for accuracy without the precise instruments that we’ve grown accustomed to.

The ultra-fine grind allows for very even grinding: just grind the heck out of it until it is almost powder. The method of preparation allows for control of brew temperature: bringing the brew to near boil ensures that the coffee has reached proper brew temperature without the need for a thermometer. It’s simple: using only what can be carried in caravan pouches and can be made over an open flame: traditional Turkish grinders are thin cylinders with folding handles for compactness. The addition of spices and sweeteners helps to make up for inexact roasting technology, which was the standard until relatively recently in history.