The first group of brewing method is
boiling. This brewing method is predominantly used to make Turkish
coffee and is a very early method of making coffee. In a coffee
making instrument known as an ibrik in Arabic or cezve in Turkish,
or small narrow-necked or straight-sided saucepan, place one heaped
teaspoon of pulverized coffee (preferably a Turkish blend, which is
not dark-roasted) per demitasse cup to be served. Place the same
number of rounded teaspoons of sugar with the dry coffee. Measure
the same number of demitasse cups of water into ibrik.
Stir once and bring the mixture to the
boil over a lowest heat. When the mixture threatens to run over the
rim, remove from the fire and let it die down. Replace it on the
dire twice, each time until it nearly boils over. After the third
boil remove it from the heat and pause just a few seconds for the
grounds to settle somewhat. Into each cup pour coffee with a shaky
hand so that every cup gets some froth from the top of the brew.
Variations include boiling a cracked cardamom seed or a cinnamon
stick with the brew. Serve with a small glass of water and/or a
piece of Turkish delight. (It is important to use the right-sized
ibrik for the number of cups, and a narrow saucepan if no ibrik is
available.)
