the chick chock
- bring 180g of water to a boil.
- measure out 15g of coffee (ground Turkish) and place in a mug or glass.
- pour the boiling water into the cup while slowly stirring with a clean metal or wooden spoon.
- after pouring all the water into the cup, continue to stir for 5-10 seconds, making sure to wash all the grinds at the top of the cup into the hot water. Let sit and cool to a comfortable temperature (usually 1-2 minutes)
the sabra way
In Israel, perhaps not as often as you may see Israelis preparing botz (but still quite frequently), you will see people preparing Turkish coffee in a finjan–a small pot with a handle specifically for brewing Turkish coffee. They will often add sugar, and sometimes even cardamom (הל in Hebrew), which can be quite tasty.
- using the same ratio in method #1 (1:12), measure out your desired amount of water for x number of cups of coffee, and pour it into a finjan with the corresponding amount of coffee grinds (and sugar, if desired).
- bring to a boil over medium heat. This should take 3-4 minutes. Keep a close eye on it.
- when it starts to boil, it will rapidly start to foam. Quickly take it off the heat, scoop some of the foam into each cup, and return to the stovetop.
- when the coffee comes to a boil, pour half of it into the cups and return again to the stovetop.
- boil the remaining coffee for an additional 10-15 seconds before filling the cups all the way.