Coffee Recipes

TURKISH COFFEE - Türk kahvesi

READY IN: 16 - 18 hours

1 cup water
1 tablespoon of extra fine ground coffee (powder consistency)
1⁄8 teaspoon ground cardamom or 1 cardamom pod
sugar (optional)

How to make it

Bring water and 1 tablespoon of sugar to a boil in ibrik pot, also called Turkish Cezve
Remove from heat, add coffee and 1 cardamom pod or a pinch of ground cardmom
Return ibrik pot to heat and let it come to a boil.
Remove from heat when coffee comes to the brim
Again, return to heat, allowing it to come to the brim and remove from heat.
Pour into small cup, and allow to sit for a few minutes for the grounds to settle to the bottom of the cup.
Cardamom pod may be served in cup for added flavor.


Turkish coffee must always be served with foam on top.
Buy turkish grind coffee only to make Turkish coffee, regular coffee will not be useful.
Do not stir after pouring into cups; the foam will collapse.

Cold brew coffee - make it at home

Cold brew requires a lot of patience due to it's extended steeping time. Using the immersion method below produces a naturally sweeter cup and highlights some of the subtle floral and fruit notes found in high quality coffee, that may be more muted with hot brew.

You don't need special kit. If you've got a large cafetière or Chemex that's ideal, but really it's coffee, water, a big jar and something to strain it with - as simple as a kitchen sieve. Cold brew lends itself beautifully to making large batches, and keeps for up two weeks in the fridge.

READY IN: 16 - 18 hours

  • 1 litre of fresh water
  • 120g coffee: we recommend Woodi Pecks 100% Arabica or Woodi Pecks Organic for this
  • Muslin cloth
  • string

How to make it

  1. Grind the coffee beans to produce a coarse grind, similar to cafetiere grind, or slightly coarser if possible.

  2. Place the coffee in the muslin cloth and tie the top with kitchen string to create a large “coffee bag".

  3. Immerse the bag into the fresh water, kneeding a little to ensure the coffee inside is throughly wet.

  4. Leave to brew at room temperature overnight (10-16 hours).

  5. Remove the bag and give it a squeeze. Bottle your brewed coffee, and refrigerate for a couple of hours to chill.

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