Black/Turkish coffee | CRNA/TURSKA KAVA

Ah, where would civilisation be without coffee? And more importantly, where would Croatians be without black coffee?

Call it what you will – black coffee, Turkish coffee or mud coffee – it’s black gold to Croatians left over from the Ottoman Empire and a staple at every breakfast table (it usually is breakfast!) and post-meal.

There are loads of ways to brew it but whatever you do, don’t mess with the Croatian lady making the drop. Every woman has her own ‘special’ way of making Turkish coffee and don’t be giving someone advice on the best way. She knows what she’s doing!!

The general rule of thumb is to one cup of water (black coffee cup) goes two teaspoons coffee and one teaspoon of sugar.

Ingredients:

(For two people)

• Three (3) black coffee cups of water (I put in bit extra if someone wants a top up)
• Four (4) heaped teaspoons of extra-fine ground coffee
• Two (2) teaspoons of white sugar (or hold off the sugar and people can add their own at the table)

Method:

1. In a small coffee pot add the water and put on medium heat. Some people add the coffee first without water to get a slightly burnt taste, but I prefer water first.
2. When the water boils add the coffee and keep stirring. Do not leave the stove! Keep stirring for about two minutes, until the top starts to froth.
3. Add sugar or let each person add sugar to their own liking.

And that’s it!

Once you have drunk your cup you’ll be left the muddy grounds in the base of the cup. This is where you turn over your cup, wait until it reasonably dries out and then you can read your fortune in the grounds. (I’ll leave that bit up to you)

Zivjeli! Cheers and let’s live!