TURKISH delights #3: coffee

Coffee Served at Kilikyas, St Katharine Docks

The coffee beans must be freshly roasted and then well ground into the finest powder possible, far more finely ground than for any other kind of coffee making technique. The coffee grounds are immersed in hot but not boiling water and stay there long enough for the flavour to be released. Over-boiling or ‘cooking’ the coffee will give a burnt taste. Sugar can be added and gently stirred until it dissolves but this must be done carefully so as not to disturb the foam. As the coffee comes to the boil the pot is removed from the heat but may be returned two or three times until it is poured into the cups.

“the real sign of the coffee makers skill is the quality and quantity of foam on the surface of the coffee

The real sign of the coffee makers skill is the quality and quantity of foam on the surface of the coffee once it is poured which can be maximised by the way it is poured lifting and lowering the pot as the liquid fills the cup.

But coffee in Turkey is often more than just a daily drink, as serious as that may be. Before a wedding the bridegroom’s parents visit the bride’s family to ask the hand of the bride and the parents’ blessing. The bride must prepare the coffee and may, to test the groom’s character and possibly his humour, serve the groom’s coffee with salt instead of sugar. Both of the young couple are being tested in this ritual for their compatibility, etiquette and suitability. Personally I would recommend avoiding the salt and sticking with the jelly sweetness of Turkish Delight, lightly dusted with icing sugar they way Kilikyas do it.

Kilikya’s Restaurant
St Katharine Docks
London EC1
t: 020 7488 0813
w: www.kilikyas.com

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