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1
When brewing Turkish coffee, the foaming occurs at around 70C/158F, much cooler than boiling, which is why it's possible to foam the coffee repeatedly without boiling it--higher than 75C/167F the coffee becomes over-extracted.
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2
Much has been written about the number of times the coffee foams: once, thrice, etc.
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3
This is very confusing: just as in other brewing, the time spent at brewing temperature is your best guide.
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4
Instead of foaming and cooling cycles, modulate the flame to maintain a continuous foam for the duration of the extraction time.
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5
To me, it seems simpler and more consistent to use extraction time, as in other brewing styles.
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6
Procedure: Room temperature water with sugar, coffee, and cardamom stirred in is put onto the gas at medium heat.
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7
At two minutes, when foaming starts at the edges of the ibrik, slowly begin reducing the heat.
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8
The goal is to keep the coffee foaming, but not to let it rise more than a quarter of its volume.
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9
If you turn the gas down too quickly and the foaming stops, just turn it back up.
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10
The goal is to foam for 3 additional minutes (5 minutes total time).
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11
At 6 minutes total the coffee tastes overextracted, and at 4 it can be thin.
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12
The temperature at the end of 5 minutes should be around 75C/167F.
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13
At the end of extraction time, add just a touch of room temperature water to end the brewing--10% should be plenty.
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14
Swirl the ibrik gently to help the grounds caught in the foam subside and place the ibrik in a saucer of water to cool.
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15
After 1-2 minutes of settling, pour the coffee gently to retain the grounds.
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16
With a good brew, you should have enough foam to cover most or all of the surface of a demitasse cup.
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17
Coffee amount: Between 7-10% of initial water mass.
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18
At 10% the body is heavy and many will find it harsh.
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19
8% is very nice.
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20
This method of brewing can accentuate the acidity of the beans--the coffee is very different from french press in flavor profile (this is not surprising since the extraction temperature is so much lower).
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21
Sugar amount: 0-4% of water mass.
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22
Using half the mass of coffee is just about the maximum to balance the bitterness and really let the acidity shine.
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23
Grinding: Much better if ground with a burr grinder, powder fine.
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24
Or try the Zass turkish mill, a manual one.
