Why is My Turkish Coffee Not Foaming? (My Experience)
I recently went to a catered coffee event in New York City and had the most delicious Turkish Coffee.
It was foamy and delightful with a perfect piece of Turkish delight on the side.
However, when I tried to recreate it at home, it as clear that I had no idea what I was doing. I couldn’t recreate the foam.
Here is my experience on why my turkish coffee wasn’t foaming and how I fixed it…
The Grind Size Misstep
The first time I tried making Turkish coffee, I quickly realized how crucial the grind size was. I initially used a regular espresso grind, thinking it was fine enough. It wasn’t. The lack of that signature foam was a dead giveaway.
I learned that the beans needed to be almost powder-like, resembling flour, to create that beautiful foam.
Perfecting the Turkish Coffee Brewing Dance
My initial brewing attempts were clumsy. I remember the anticipation as I watched the pot, only to be met with large bubbles instead of the silky foam. I learned the importance of starting with cold water and mixing the coffee in before heating.
And that cezve (the traditional Turkish coffee pot)? A game-changer. The trick was in heating it slowly over low to medium heat and catching the foam just as it began to rise.
The joy of skimming that foam off and placing it into my cup became an integral part of my Turkish coffee ritual.
The Bean Quality Revelation
After several attempts, I stumbled upon another revelation: the quality of the beans matters!
I had initially opted for some older beans I had in my pantry. Switching to freshly roasted, high-quality beans made all the difference. The foam was richer, and the aroma, intoxicating.
Looking back, my journey to mastering the foam in Turkish coffee was filled with trials, errors, and delicious discoveries. The right grind, technique, and bean quality were key.
Now, every sip of my foamy Turkish coffee brings back memories of that journey to New York.
