Saturday, December 3, 2016
Food review: Ground Turkish Coffee 100% Arabica, Imported from Istanbul
I make turkish coffee in a cezve, which is a small metal pot. The coffee has to be simmers (not boiled). When it starts to foam remove the pot from the heat, then I repeat the process one more time. The foaming happens before the boiling point. After simmering for the second time I give it a few minutes for coffee grinds to settle at the bottom of the pot and the pour.
My husband likes strong coffee so this has become a favorite of his. I like the tin, once we are done with the coffee I plan to re-use the tin because it closes well and it looks nice.
You can find it on Amazon by following this link.
Ali Julia review ★★★★