I don’t have as much energy as people think I have. I just drink really strong coffee.
On days when I want to delight my taste buds and summon my few remaining super-powers, I boil up a saucepan of coffee. I know it’s not actual Turkish coffee, but it’s a lot like it and I don’t have an Ibrik.
You will need:
- saucepan
- organic coffee
- coffee grinder
- organic raw honey
- organic half and half
- cinnamon
- anise
- cocoa (nubs are best)
Making an actual Turkish coffee requires a specialized pot called an Ibrik, and in theory the coffee is cooked on hot coals, does not ever boil and has a nice bubbly foam on top.
…….
This is not like that.
Add about 2 1/2 cups of water to your sauce pot and turn on the heat. I add all the ingredients before the water comes to a boil.
In your coffee grinder grind three rounded tablespoons of coffee very finely. Also grind the cinnamon, anise, optionally some clove and whatever else you want. Drop in the saucepan and stir it in. When making Turkish coffee you don’t immediately stir it in and I don’t know why. Stir this in immediately.
Add a rounded teaspoon of cocoa, or if you have raw cocoa nubs grind them in the coffee grinder and add them to the pot.
I usually let the water come up to a full boil before reducing the heat. If you bring the water to a boil you must watch the pot or it will probably boil right over. After it comes to a frothy boil reduce the heat and stir. About 5 minutes is fine although I’ve gone as long as 15 before getting really bored. After boiling turn off the heat and let it sit for about 5 minutes.
This tasty brown slurry can then be poured through a strainer into your favorite coffee cup. If you do not have a strainer you’ll want to let the grinds settle before drinking. Please be careful pouring the hot coffee into the cup so that you do not burn yourself, and do this in the sink to contain any splashing.
Add a teaspoon of raw honey and half and half to taste. The bottom 1/4″ of the cup is best discarded unless you really just like the taste of coffee grounds.
We have also added in medicinal herbs that call for boiling. When they call for a long boil we do that first before starting the coffee making. If you do this kind of thing you can probably guess which one’s will enhance or ruin the coffee taste. Feel free to experiment. This might be a great place to get rid of some of that Peppermint that has taken over your backyard, and it might taste a little like that holiday latte from Starbucks.
Using interesting coffee cups always makes my coffee taste different and changes the coffee-atmosphere. The small cup without handles (in the top picture) gives it the “I’m on an Asian outback adventure” taste, while the unique, Dollar Store cup says, “I’ll be surviving the Zombie Apocalypse in style.”
Choose wisely.
Super Coffee by Brad Rowland is licensed under a Creative Commons Attribution-ShareAlike 3.0 Unported License.
Wowzers! We’re just now trying to give up soy in our stovetop percolator brew. We may not be ready for this. Very exotic, though!
The proper way to do this – 2 cups of filtered water plus a tad bit more while keeping 25%± on the side for later. Add water & ground coffee -then- place on stove at high heat. [You must stand by and watch this or it will boil over and mess up your morning.] The coffee/water mix will roil up as a foamy head, at this point add the remaining 25% cool water you have on the side. Watch the foamy head reduce down and immediately lower the heat to a slow boil. [After some practice you will know the right setting.] Let the coffee mixture come up to a percolating rate for 5 minutes. Use a fine screen strainer and enjoy.