How to make Turkish coffee in a kanaka, step by step
The grind matters most
Turkish coffee needs an extra-fine, powder-like grind. Coarser coffee gives little foam and a thin taste. Order specialty coffee ground for the kanaka, or grind it at home with a grinder that goes that fine.
Amounts
A Turkish coffee cup holds about 70–80 ml. Use one heaped small spoon of coffee per cup, a little more if you like it stronger. Start with cold water and add any sugar before heating.
On the heat
Stir the water, coffee and sugar well before the kanaka goes on the heat, then do not stir again. Keep the heat low so the foam builds slowly. As soon as the foam starts climbing to the rim, take it off, spoon the foam into the cups first, then pour the coffee.
Which beans suit Turkish coffee?
Blends with chocolate and nut notes and a rich body make a full, comforting Turkish cup, the taste most people know. Fruity single origins give a lighter, different cup if you want to experiment.
Common questions
Why does my Turkish coffee have no foam?
Usually the grind is not fine enough, the heat is too high, you stir after it warms, or the coffee is old. Fresh, extra-fine coffee on low heat makes the best foam.
Can I use specialty coffee for Turkish coffee?
Yes, as long as it is ground extra fine. You will taste the coffee’s notes more clearly than with regular coffee.
How long does coffee ground for the kanaka stay fresh?
It tastes best within about two weeks of grinding, kept sealed away from sunlight and moisture.
