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Turkish Coffee // 1910s

The Countess of Dudley enjoyed a Turkish Coffee so much that she provided two recipes for it in her book, A Second Dudley Book of Recipes. This is the second of the two; the first would've required us to get hold of a c.1914 Turkish coffee grinder and roast & grind up the beans first which is far too much of a palaver when you look at the relative simplicity of the next.
The Countess's method is quite different to what we know of making Turkish coffees and, as you'd imagine, the end result is therefore also different in a few ways. There is no crema on top as there are no steps to allow for it, nor will you have grounds at the bottom of your cup as these are purposefully sunk down to the bottom of the cezve before pouring out. Nevertheless, the taste and texture is there and while it may not be 100% authentic, this makes a gorgeous cup of velvety Turkish coffee that'll pick you right up.
Original Recipe: 'Turkish Coffee' (Book 3, 1914)
Speed: 5 mins | Makes: 1 cup


  • 1 tsp. plus enough Cold Water to fill a Turkish Coffee or espresso cup to the rim.

  • 2 heaped tsp. freshly ground and roasted Turkish Coffee

  • 1 tsp. caster sugar

You will also need a cezve and a Turkish coffee cup (or espresso cup).



1. Measure out enough cold water to completely fill your Turkish Coffee or espresso cup to it's rim. Pour this into a cezve and set it over a medium heat on either the hob or using a traditional style spirit lamp (if, by chance, you have one!) until the water boils. Then, remove from the heat.

Note: The Countess notes at the end of this recipe that both the 'Turkish saucepan' (the cezve) and spirit lamp could have be purchased from Picard in Oxford Street. This shop no longer exists.

2. Add to the water the caster sugar and coffee. Mix this together very well.

3. Return to the heat, ensuring that this is still set to medium. After a little while you will see the coffee begin to rise and tiny bubbles forming. When this happens, remove from the heat and allow the coffee to sink back down again. Repeat this step 3 times.

4. After removing from the heat the last time, add 1 teaspoonful of cold water to the mixture 'to settle the grounds'.

Note: This means that you will not have coffee grounds (or at least not half as many as usual) at the bottom of your cup of coffee as adding the cold water at this stage will cause the grounds to sink to the bottom of the cezve so that they do not follow the coffee into the cup as it is poured. This isn't traditional; usually the grounds are allowed to settle at the bottom of the coffee cup which you leave upon finishing your drink (or give to your local fortune-teller/auntie for a quick reading!) but we can see the Countess preferred a cup without grounds; it probably made it much easier for her to drink.

5. Pour slowly into a Turkish coffee cup or espresso cup.



Original Recipe for 'Turkish Coffee'

'BOOK 3': A Second Dudley Book of Recipes (1914)

Collected and Arranged By: Georgina Ward, Countess of Dudley

Publisher: Hutchinson & Co. (Paternoster Row, London, England, U.K.)

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