Monday, October 4, 2010

October already? Perfect time for some cold weather hot coffee recipes. Check out this recipe for Turkish Coffee from Peet's (TM)

Peet's Turkish Coffee Recipe


8 oz fresh, cold filtered water

8 tsp coffee

4 tsp sugar

¼ tsp freshly ground cardamom (4 pods)

Cinnamon (optional)

Makes four, 2 oz servings

Originally named "Peet's Coffee, Tea & Spices", Peet's has a long history of offering high quality spices, in addition to fresh roasted coffee and hand-selected teas. In honor of this heritage, we invite you to experience Turkish coffee.*

Turkish coffee is prepared by boiling finely powdered coffee beans in a traditional Ibrik (a pot), often with spices and sugar resulting in a strong, flavorful cup. This method dates back to the 16th century and is common throughout the Middle East, North Africa, Caucasus, and the Balkans.

Try this simple brewing method at home and discover the ancient tradition of Turkish coffee with the rich, strong taste of Peet's deep-roasted coffee and top quality spices.


Grind coffee to a powder using the finest setting on your grinder.

Add all ingredients to the Ibrik and stir until the sugar is dissolved.
Note: Never take your eye off the brewing process, as it can quickly boil over.

Heat the brew over medium low heat. As the mixture reaches a boil, it will foam upwards. As it nears the top rim, remove the Ibrik from the heat and let the coffee settle.

Repeat this brewing process twice more, removing from heat each time.

Let the brew rest for 30 seconds then serve without straining.

Enjoy the spicy, syrupy-thick flavor. The powdery grounds stay suspended in the brewed coffee, adding to its richness. Some leave the last sip in the bottom of the cup where the heavier grounds have settled.

Makes four, 2 oz servings


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You can find these great coffees and more at:

(*Reprinted with permission)

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