What You Need to Know
Coffee solubles are extracted through controlled heating in a narrow-necked vessel, with Maillard reactions and caramelization of sugars contributing to flavor complexity.
Produces a thick, aromatic brew with suspended grounds, forming a characteristic foam layer (köpük).
Key Parameters
Temperature
88°C
75°C - 95°C
Time
3 minutes
2 minutes - 5 minutes
Equipment
Cezve/ibrik (brass or copper)Heat source (sand or flame)Finely-ground coffee
Steps
- 1.
Turkish coffee (Istanbul): Creates signature foam and sediment layers
The Science
Primary Reaction
Maillard reaction