Turkish mocha - oriental speciality for sweet coffee lovers
Turkish mocha is prepared with coffee traditionally ground to a fine powder in brass mills. The coffee powder is poured out with this method of preparation. It settles and later remains as coffee grounds on the bottom of the cup. The finished mocha is usually very strong if you drink it sweetened in the typical Turkish way. Proceed as follows when preparing a mocha with the cevze, also called ibrik:
You need these accessories
Preparation step by step
Suitable coffees
Mikah
TÜRKÜ N.6 Caffè Turco
125 g / ground
€3.97
(€31.76/kg)
Mikah
TÜRKÜ N.6 Cardamom
125 g / ground
€4.47
(€35.76/kg)
Mikah
TÜRKÜ N.6 Mastic Gum
125 g / ground
€5.16
(€41.28/kg)
General
Turkish mocha is the oldest known way to prepare coffee. Fine coffee powder is boiled with sugar in a small coffee pot and served without draining the grounds. The traditional small pot with a long handle can be found in almost every Arab and Turkish household. It is also known as Cezve or Ibrik. The pretty pot is often made of copper and is elaborately engraved. Making coffee in it is not difficult. Nevertheless, there are some things you should pay attention to, as we show you in the instructions.
In Italia / All'Italiana
Despite its name, Arabic and Turkish mocha has little in common with preparation in the Italian mocha pot. Caffè from the typical caffettiera, which is hardly missing in any Italian household, is made by steam pressure. Unlike mocha, the powder remains in the pot.
Tipp
To make the Turkish mocha thicker, you can boil it more than twice. The water will gradually evaporate and the aroma will become stronger. If the coffee is too strong for you, simply dilute it again with a little hot water.
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