Must Haves ??? Cezve (Turkish Coffee Maker)
Springtime in Northern Virginia is a beautiful thing to see. The dogwoods and cherry blossoms are bursting and the bees are buzzing. Only a sliver of precious time exists when locals can stroll along the Potomac river or lounge in the garden after sunset before the mosquitoes invade. During this season, I always find time to visit my parents. In accordance with rebirth and refreshing winds, we always visit my all time favorite Turkish restaurant, Kazan???s. Warm weather and Turkish food go together for obvious reasons. Turkish food is light and fresh and full of flavor. From the salads to the kabobs and even the baklava, I feel as though, for once, my body doesn???t curse me for stuffing myself. Perhaps the best part of any Turkish meal is finishing it with a Turkish coffee.
If you haven???t had one before, Turkish coffee is thick, bold and, oftentimes, sweet. It is served in a demitasse with the grounds in the cup so you must wait for them to settle to the bottom before having a taste. Turkish coffee???s very nature demands you to savor and drink it with care to avoid a big grainy gulp. Once you have carefully extracted the delicious coffee, you can flip the cup over onto the saucer, let it sit for a moment, flip it back and have your coffee grounds read!
After my most recent trip, I decided to find a Cezve, or Turkish coffee maker. A Cezve, pronounced jezveh, is generally made of brass or copper. It is shaped like a pitcher with a narrow neck that flares out at the top and has a long, straight handle jutting out from its side. They are so gorgeous to look at, I leave mine out on the stovetop. The froth is the most important part of making Turkish coffee so you want the right size for your needs. If you try to make a smaller portion than is right for your Cezve, the froth will get stuck inside and you???ll lose out on the best part.
Typically, one teaspoon of very finely ground strong coffee (even finer than espresso) and one teaspoon of sugar per demitasse of water are added to the Cezve. Stir it all together and place on the stovetop at a medium heat. The goal is to bring the brew to a frothy boil. When it starts bubbling and frothing remove it from the heat until the froth dissipates, then place it back on the stovetop to let it froth again. There are lots of debates on how many times to repeat this, but I have a secret source that told me three times is enough. After the third froth, take the coffee off the stove and carefully poor it into the awaiting demitasse cups. Before the sweltering heat of summer sets in, bring your Turkish coffee out into your garden or, if you live in the city, onto your fire escape and spend some time savoring the beautiful spring evening as you savor your coffee.
*You can find a great Cezve at Natashascafe.com. They also have a great selection of Turkish coffee grounds and free coffee recipes.
