Common mistakes when preparing Turkish coffee that ruin its flavor

Turkish coffee requires a fine grind and high-quality Arabica beans. It's best to use it freshly ground and store it in a dry, dark place in an airtight container to preserve its freshness.

Since this beverage is approximately 98 percent water, the quality of the water greatly influences the result. It's best to use fresh, filtered spring water.

The water temperature should be between 90 and 95 degrees Celsius so the flavor develops without over-cooking the coffee; if the water is too hot, the coffee can taste bitter. A useful trick is to boil the water and let it sit for about 30 seconds before using it.

The ratio also matters. Adding too much coffee to make it stronger often results in a bitter taste. The general recommendation is between 7 and 10 grams of ground coffee per 100 milliliters of water, adjusting the amount to your personal taste. If using sugar, add it to the cold water before heating, never to the brewed coffee.

It's best not to stir during brewing. There's no need to wait for the coffee to rise to the surface multiple times, as this alters the flavor: simply let it heat up and form a foam. Once it boils, remove it from the heat and let it rest for 3 to 4 seconds. Then add a tablespoon of cold water and serve.

When serving, pour the coffee slowly and carefully into small cups to preserve the crema. Avoid stirring the coffee once it's poured, as the grounds can ruin the flavor; it's best to let them settle before drinking.