Turkish coffee is very finely ground coffee that’s brewed in a special pot (traditionally a copper pot with a narrow neck) called an ibrik or cezve. The finely ground coffee is typically spiced with cardamom before brewing, which gives it a very unique flavor. Sugar can be added to the coffee (depending on personal preference) but milk is never added. Once the coffee is brewed it’s poured into small cups called fincans, which are similar to espresso or demitasse cups; the dregs settle to the bottom and are left in the cup when the coffee is drunk. Turkish coffee is almost magical…it’s smooth and velvety […]...
Cardamom-Spiced Mocha
Cardamom in coffee might sound strange, but cardamom is typically added to Turkish and/or Arabic coffee. Cardamom is related to ginger, and it has a eucalyptus-like aroma and a warm flavor similar to cinnamon, nutmeg, and ginger, but with lemon-citrusy undertones. Not only does it add a very complex flavor to coffee, but according to The Herb & Spice Companion, there is some evidence suggesting that cardamom reduces the effects of caffeine in coffee. I really like the use of cardamom in mocha because all of its flavor complexities pair well with the various flavor notes in the cocoa powder. And it’s even better […]...
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
