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Coffee, Turkish Fashion

Turkish coffee is brewed by boiling water with coffee grounds, then adding cold water, letting settle, and serving sweetened.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Coffee and sugar are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 4,344 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Coffee, Turkish Fashion

Ingredients

Directions

Brew

  1. Boil 9 pints of water in a saucepan.

  2. Add 7 ounces of coffee and mix well.

  3. Leave on the fire until just beginning to boil.

Settle and serve

  1. Remove from heat and pour in 1 pint of cold water.

  2. Let it sit for 10 minutes to allow the dregs to settle.

  3. Pour the coffee into another vessel, leaving the dregs behind.

  4. Add 2 teaspoons of sugar to the coffee and stir.

  5. If using milk, reduce coffee by 2 pints and add the milk before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Coffee + sugartop 17% of all pairs
    Smell alikelow
    Cooked together4,344 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Coffee
Provides the main flavour, aroma and body of the drink.
Sugar
Adds sweetness and balances the bitterness of the coffee.

The step that matters

Let the dregs settle before pouring. Fine coffee grounds sink slowly while the liquid cools briefly. Waiting lets them settle to the bottom, and pouring gently keeps them out of the cup, so the drink stays smooth rather than gritty.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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