Hello Turkish coffee lovers,
Could anyone tell me how I can have a lot of good coffee foam? When I boil it 3 times, all the foam is gone.
I want to make a coffee similar to this:
There are various techniques, however here's how I do, and I usually get enough foam by making like this. Sometimes really much, sometimes just decent but never too little.
First of all, put the water before the coffee to the cezve (or pot, however you call it). Then add the coffee without mixing it with the water. Do not mix it, just let it get into the water by itself as the water gets hotter. To let that happen, you have to keep its flame in medium, and even a little bit less than medium. Like... 3/7 of full flame.
This will take time. There are people who cook the coffee on the hot sand in Turkey, it takes perhaps half an hour, maybe even more. You don't need that but don't make it too quick.
As the water gets hot and the coffee begins to mix with the water completely, the foam will begin to appear. Now you can use a teaspoon to collect this foam and share it to the cups equally. Since the cooking takes time, it will continue producing more foam and you should keep collecting those.
Just like the previous answer, do not let it boil. It messes all the thing. The secret of the Turkish coffee is that since it doesn't melt in the water, it needs to remain calm so that the coffee collapses at the bottom. If it boils, the coffee will spread and you'll drink that as well, which feels quite unpleasant.
I've never tried salt, I don't use sugar either. However, I suggest you to put one sugar cube into your coffee jar, it keeps the coffee dry. Other than that, I can suggest using cool, fresh water.
Also, it's ideal to cook for like 2-3 cups, not just one or not 4-5.
Have you actually boiled it three times? Boiling coffee makes it smell like old floor rags, don't do that!
What the Turkish method essentially is, you bring your coffee pot thrice up to, but not actually reaching, the boiling temperature, and you must never ever stir it. My favourite temperature is 70°C near bottom (measured with an electronic meat thermometer), in my experience anything hotter yields more caffeine but less aroma.
The foamy substance on top is actually where the smallest particles from a proper cezve grind aggregate with help of sugar to form a soft layer. If your grind is not specifically made for cezve, it may not have small enough particles. Proper grind for cezve must be very fine.
And I cannot stress it enough, do not boil the coffee. In addition to completely and irrevocably ruining its taste and aroma, it destroys the desired foamy layer with large bubbles of steam.
Other notes: you may want to try to add a pinch of salt to offset the sweetness and expose coffee-ish taste.