Sunset magazine describes Turkish coffee as “an invigorating type of unfiltered coffee made from finely ground beans, [offering] a deceptively thick mouthfeel with a smooth taste.” Adding, “The grounds are mixed liberally with cold water before being heated in a cezve vessel and mixed with muddled cardamom seeds and, in some preparations, sugar or cocoa.”
If you’re a coffee fan and never tried it, you need to! Barista Aharon Vaknin, of Aharon Coffee in Beverly Hills, walks you through his technique in this photo gallery.
