How To Make Turkish Coffee

I learned about Turkish coffee when I was a coffee fanatic.

At first glance, this method was too archaic for my tastes and maybe even an affront to my beautiful, newly purchased Chemex.

Turkish coffee reminded me of something primitive, such as how people made coffee before the invention of the coffee maker. It was too elementary for my tastes.

Then I learned a bit more about the technique, which intrigued me.

First, you need a unique coffee pot, called an "ibrik," and an excellent grind of coffee (a powder). Then you use a special technique consisting of cooking it over low heat and bringing it to a near boil multiple times before serving. Finally, you don't strain it—this is the part that got me.

The idea of drinking this bold brew by letting the heavy grounds and coffee sediment sink to the bottom sounded pretty cool.

So, naturally, I bought an ibrik and started experimenting with some fresh Wild Coffee beans.

I made my first batch with sugar, following a typical Turkish coffee recipe. It came out pretty good but far too sweet, even after using only half the sugar in the recipe.

Next, I tried it with no sugar at all, and while I did like it, I could see how it might be a bit much for all but the heaviest coffee drinkers—it was rich, bold, and robust.

Then I tried it with 1/2 tsp of sugar, which was just right. And now, we have the Turkish Coffee Recipe done the Wild Way. Enjoy!