How to make perfect Turkish Coffee


I love Turkish coffee and have been drinking it for years. I usually just drink regular coffee, but every now and again I love to make myself a cup of ‘real coffee’ and it’s also what I serve when I have Saudi guest. For the sake of this post I am going to link to one online store that has everything in the one place. I have not bought from this site and you do not have to but it is just easier for me to look around one place. It takes time to learn how to master making the perfect Turkish coffee but I promise it’s well worth it.

So here is what you will need:
1. Turkish coffee pot I have a few different sizes but the ones with the rim that goes out at the top are the best for getting the ultimate foam.
2. Turkish coffee You can order online if your in an area where you cannot find it, you can also grind it at home. The coffee should be powder like. I buy mine from a local shop and get three beans mixed which is light, medium and dark.
3. Turkish coffee cup You do not have to have a cup from Turkey however, you do need one that is straight. This helps keep the foam. My cup above is from Turkey because I wanted something traditional plus the lids help keep the coffee hot.
4. Spoon You can use any spoon you like, but I prefer a small longer one so that I do not burn my hand since I am using an electric top stove.
5. Water I use bottled water at room temperature. If you use pre-boiled water you will not get any foam.
6. Sugar This is all about what you like. A lot of people put a sugar cube in their mouth before drinking, some on the side or some in the coffee. I add a bit into my coffee before I make it.

Here is how you make it:
1. The coffee is measured per taste as well. I like strong coffee so I always use about 1-1/2 teaspoon per cup. then add sugar. You add these into the coffee pot.

2. Use the coffee cup to measure the water for however many cups you will make. Add a little bit more water per cup for the foam (about 1 teaspoon per cup).

3. Place the coffee pot on high heat and stir to mix everything up. You do not want to get to the boiling point but hot enough to get the froth. When it starts to get a lot of the froth to the point of it going over the pot pull it back from the heat. I usually do this a few times. Then remove the pot from the heat and spoon the foam that formed into the cups. Place the coffee pot back onto the heat and allow another froth to happen then pour the coffee evenly between the cups on top of the foam you already added.

There you go a beautifully foamed perfect cup of Turkish coffee. Serve your guest water and sweets. Give the coffee just a minute so everything can settle and make sure you do not drink all the way to the bottom of the cup or else you will get the coffee gunk.

Gingerbread Latte


The past few weeks I have been bombarded with gingerbread it seems. My son is absolutely in love with Swedish Pepparkakor and I have made two batches so far for him. After making those I thought I would make my husband and I gingerbread latte and they ended up being such a hit that I made a big batch of the syrup so I could easily make them from now on.

I already know how to make homemade coffee syrups as you all know I have made pumpkin spice syrup and mint syrup in the past. I also did a bit of research and could not find any online that I thought would make the perfect taste. Some had to much clove or not any at all. Some did not even have cinnamon or enough ginger. I really wanted the latte to taste exactly like a gingerbread cookie. So I knew that I needed ginger, cinnamon and cloves from the start. My cookies also have allspice in them but that would be a bit to tart with the cloves so it’s better to leave that one out. Cloves is a really big part of the correct gingerbread taste so you do not want to miss that spice, but just a pinch will do since it’s very strong. I also have noticed that no one uses a sieve, but this is very important. You will want to catch any big pieces of spices. The sugar already has the flavor from cooking so nothing needs to be left.

After I make a dozen large men with my cookie recipe I always have a small amount of dough left and by that time I am sick of baking cookies so I just wrap it up and use it in the next few days. I use a small cookie cutter and get over 2 dozen cookies to top my lattes with.

Gingerbread Syrup:
2 cups water
1-1/2 cup white sugar
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
pinch of ground cloves
1 teaspoon vanilla extract

1. In a small saucepan add water, sugar, ginger, cloves and cinnamon and bring to a full boil, whisking constantly. Reduce heat and simmer, uncovered, for 15 minutes, stirring frequently. Remove from heat when the syrup has thickened. Stir in vanilla.

2. Using a fine sieve pour the mixture into the prepared jar. Allow to cool, seal with a lid and store in the refrigerator.

Yields: 1 8oz jar

Gingerbread Latte:
2 shops espresso (I use my aeropress)
1/2 cup milk (warmed and frothed)
2-3 tablespoons of gingerbread syrup (use to taste)
whipped cream for topping, optional
maple syrup for topping, optional (I use Askeys Treat which you can buy at Carrefour or Danube in Riyadh)
small gingerbread cookie, optional

1. In a coffee cup add gingerbread syrup, espresso and milk. Top with whipped cream, drizzle with maple syrup and add a cookie on top.

Yields: 1 cup

Flat White


Ahh flat whites my new all time favorite coffee drink. I feel like I am so behind just learning what they are and what greatness I have been missing all these years of coffee drinking. A flat white is a double shot of espresso with this beautiful foam on the top. No, it is not a cappuccino or latte although some baristas that do not know what they are doing seem to make it that way. Luckily if you are living in Riyadh they do sell them at your local Starbucks.

The flat white has this velvet like foam instead of the usual stiff froth. A good flat white is all about packing as much taste as possible into a small package. I was just telling my good friend Nicole here in Riyadh when we were out that I wanted to try a cortado pretty badly and then I went on to tell her about flat whites and had her try one as well. No surprise she really loved it but she also told me they were almost like cortados. So for you all that have had those then there you go.

Official Definitions of a Flat White:

The flat white has less milk, less foam (hence flat white) and therefore proportionately more coffee than a latte. The desired texture is a velvety sensuality and there should also be a natural sweetness. New Zealand flatties tend to be double espresso shots while Australians typically pour a single. -Joseph Hoye from Electric Coffee Bean

The main difference between a latte and a flat white is the ratio of milk and espresso. The flat white has less milk than a latte and usually a bit less foam on top. Unlike many people think, the flat white does have foam on top. –Coffee Info

Steamed milk poured over two shots of espresso, topped with microfoam. –Starbucks