Turkish coffee or “Mokka coffee” is strong and frothy, with an exceptional aroma. Brewed using traditional ibrik or cezve pots, this delicacy is not filtered and as a result ground coffee beans are typically found at the bottom of the cup.
How to make it.
Crafting a delightful Turkish coffee begins with grinding the beans. Starting with an extremely fine ground of coffee, water and sugar are added to the cezve pot. The mixture is heated until it begins to froth; it is then ready to serve. The step is often repeated to achieve the desired froth.
How to serve.
Turkish coffee is traditionally served in thin porcelain cups. As it is meant to be savoured, the cups are sometimes covered by lids to keep it warm and delicious for as long as possible. Water and sweet treats usually accompany this delightful beverage.
The differences.
Mokka vs Moka coffee.
Turkish coffee is often referred to as Mokka coffee. However, other than the name (and ingredients), Mokka and Moka are very different. Moka coffee uses pressure to brew a strong coffee similar to espresso. Mokka is the traditional Turkish coffee made with a cezve or ibrik and finely ground coffee.
