Goodness, this stuff is powerful. And I made myself a double!?!
Turkish coffee is a special beverage: finely ground coffee, boiled repeatedly, and served as a thick brew that settles out, so it needs a moment before you sip it. As a known coffee appreciator, my team member S. brought me back a package of the popular brand of Turkish coffee she enjoys in Slovenia. (She also has sold me on visiting her highly regarded country, and also on visiting the city of Trieste in Italy, just on the border.)
Thanks to the magic of Google translate’s photo translation option (so good!), I know that I can boil 7g of powder (my usual French press’ scoop size) for each 100ml of water. S recommends boiling it repeatedly, to let it get thick and frothy. There are disputes online about whether or not stirring is necessary, but I choose to stir a little and swirl a lot in a tiny pot on the stovetop.
It is delicious! It is strong! It is mildly terrifying unsweetened! It should be measured during preparation and consumed in smaller cups than I usually use, to ensure a general sense of moderation. It is not desirable nor pleasant to drink/eat the sediment at the bottom of the cup, so don’t knock back the last bit as you would with espresso (you will not find undiluted sugar, it is quite the opposite sort of surprise).
This Turkish (Slovene-Turkish?) coffee is satisfying to an espresso-fan like myself, though my mouth sounds the alarm when I begin sipping that it might be dangerously strong. If you hang out with me and are a fan of potent caffeine, ask me to prepare some for you when you come over.
(Yes, it does appear that coffee is “kave” in Slovene.)