This Cold Brew Turkish Coffee recipe is so convenient. All you have to do is soak the finely ground beans in filtered cold water, refrigerate overnight, and enjoy then next morning. Have you noticed I didn’t say you have to strain it? That’s right!
Turkish coffee is ground up so fine that when it soaks into hot or cold water, all the granules stay densely on the bottom. I’d like to think that drinking coffee in the Turkish way is the original way.
What I mean is, back in the day, there was no filtration process and no machines. For this reason, it was important to process the beans so much, that the beans would be palatable to drink. The more the bean have been processed, the finer the grind, the easier it is to drink.
What’s the difference between American Coffee and Turkish Coffee?
I went ahead and went to Trader Joe’s to capture an image of their coffee grinder (picture of the right). As you look at the image, notice that the max grinding process is called Turkish. This setting will basically turn your beans into powder. So, why is this a good thing?
Well, having finely ground coffee makes a richer and sometimes stronger cup of coffee.
You may or may not think this is gross, but you can actually eat Turkish coffee grinds. Ali (the hubby), would tell me stories about how when his parents would have guests over, the kids would dip their fingers on the bottom of their parent’s empty coffee cups and eat the grinds. Kids are funny.
Can you cold brew Turkish Coffee?
Yes. Use premium coffee or freshly grounds your own at your local market. I like to use 1/2 cup coffee per 3 cups of room-temp filtered water. Store in the fridge over-night and straining the gains is optional as the grinds are so fine, they sink to the bottom.
What’s the ratio for coffee to water?
That depends on the brand you buy. We use Selamlique because its a premium brand, and it has many flavors to choose from like rose, chocolate, and mastic to name a few.
For Selamlique, it is 6 oz per cup of water. That’s another thing, in turkey, a cup equals a water cup (their water cups). I’s say that one of their water cups is a smidge less than the U.S. measuring cup. The recipe that I wrote uses the U.S. metric system.
Are you ready for a caffeine rush? Let’s make some cold brew!
Cold Brew Turkish Coffee
A new spin of classic ice coffee using finely ground beans that make a richer, easier no-need-to-brew summer drink.
- Prep Time: 6 hours
- Total Time: 6 hours
- Yield: 3 cups
- Category: Drinks
- Method: handmade
- Cuisine: Turkish-American
- Diet: Vegetarian
1/2 cup finely ground coffee
3 cups cold filtered water
- cinnamon stick
- cardamon pods
- vanilla extract
In a large jar, add the coffee grinds and filtered water, along with any “add-ins” like a cinnamon stick or cardamon pods.
Cover the jar with a lid and store in the fridge overnight or for a minimum of 6 hours.
When ready, you can strain the coffee, but since all of the grounds sink to the bottom–no straining necessary. Make sure not to stir.
Pour into a glass filled with ice to the top. If using cream, leave enough room for cream or sugar. If you find that the brew is too strong, dilute your cup with cold filtered water.
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