My next door neighbor makes the most delicious sweetened orange pekoe tea brewed with cardamom pods. After my excitement over this warm beverage and knowing how much of a crazed coffee fan I am, she texted me a few days later saying I needed to try her cardamom coffee so if I could come out and join her for a cup (or three as is customary) that would be lovely. A coffee invitation is something I never refuse. Having come from the country of Jordan, my neighbor’s coffee is also Arabic and made in the Turkish style brewed with cardamom and without sugar. I was not disappointed…This coffee is to die for! It’s a good thing it’s traditionally served in demitasse cups so my three cups of coffee were more like the equivalent of one standard American cup of joe. Naturally, I had to get the details on how to make this amazing brew.
Turkish style cardamom coffee is made without a filter. The coffee beans are very finely ground and placed directly in a small pot called a brini or cezve which is typically made of copper and has a long handle. They’re so cute, I had to get one! I didn’t have a grinder that could grind them fine enough so I found some Turkish coffee at an Arabic grocery store.
The method is quite simple really. Spoon a heaping teaspoonful of grounds into a cup of water in the cezve. I then added four cardamom pods that I crushed lightly to expose the seeds for more flavor.
Over medium heat, let the coffee heat up slowly until it begins to froth. Take it off the heat and scoop a little bit of the froth out into each serving cup. Place the cezve back on the burner and let it froth up once more. You’ll need to watch this carefully as it will boil and overflow quite quickly. If it boils, you’ll want to let it sit for a bit before serving to let the grounds settle. Do not stir or you’ll disturb the coffee grounds causing your cup of cardamom coffee to be gritty. Rather, pour gently into each serving cup. The coffee should be deliciously aromatic and frothy. Cheers!
- 1 cup water
- 1 heaping teaspoonful Turkish coffee
- 4 cardamom pods
- cezve (small metal pot with a long handle)
- Combine water and coffee in the cezve.
- Lightly crush the cardamom pods to expose the seeds and add to the coffee.
- Slowly heat the cezve over medium heat until the coffee begins to froth.
- Remove from heat and scoop a bit of the froth into each serving cup.
- Place back on the heat and watch very carefully until the coffee froths up again but try not to boil. If you do accidently boil it, let it sit for a few minutes to let the grounds settle to the bottom or you will end up with gritty coffee.
- Remove from heat and pour gently into serving cups.