Kahve—Turkish Coffee with Added Patience

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Preparation info

    • Difficulty

      Easy

Appears in

Anatolia

By David Dale and Somer Sivrioglu

Published 2015

  • About

When I was growing up, Istanbul was changing, adapting to a faster way of life, but my grandma was determined to keep making perfect coffee. She used a cezve (the traditional copper pot), which she placed over burnt charcoal for 15 minutes but regularly removed from the heat to ensure it did not overcook.

In my grandmother’s day, a prospective wife was judged by her coffee-making skills—not just her technique, but more importantly her patience. If she’s patient with her coffe

Method