How can I make Armenian coffee without a jazve?
If you do not have a jazve, cezve or briki, you can use a small pot, preferably with a pouring lip. You can also use electric coffee pots and automatic Turkish coffee makers to make Armenian coffee since both types of coffee are made by the same brewing method.
Is there an easier way to make Armenian coffee?
Besides the traditional way, electric coffee pots and automatic coffee makers also make Armenian coffee. Electric coffee pots shorten the brewing time but need to be followed to avoid overflowing. However, automatic coffee makers do not need any following and inform you by making a sound when the brewing process is finished. Automatic Turkish coffee makers can be used to make Armenian coffee.
How big is the cup used to serve Armenian coffee?
Similar to Turkish & Greek coffee cups, Armenian coffee cups hold 2-2.5 fl.oz. (60-75 ml) of coffee. They are a little bit smaller than espresso cups.
Armenian Coffee Recipe
Have you ever tried Armenian coffee, a slightly different version of Turkish coffee? So, let’s learn how to make it below!
Tags: Armenian coffee
Armenian coffee is a traditional method of preparing coffee that is popular in Armenia. It is one of the coffee traditions made by boiling method, similar to Turkish coffee. By clicking this link, you can learn the details of different coffee brewing methods worldwide in our related blog.
The exact origin of Armenian coffee is not known, but it is believed to have been introduced to the region during the Ottoman Empire, which controlled what is today Armenia until the early 20th century. Then, coffee houses were popular gathering places for socializing and political discussions, and the practice of making coffee using a cezve or jazve and serving it with sweets were an important part of Ottoman culture. Today, Armenian coffee is still an important part of Armenian culture and is enjoyed by locals and visitors alike.
Armenian coffee is made almost the same way as Turkish coffee. The only difference in brewing these two coffees is that Armenian coffee is raised three times while Turkish coffee is raised two times. A thick layer of foam is a sign of well-made coffee for both.
Armenian coffee is typically served in small porcelain coffee cups with handles, and a small glass of water often accompanies it. It is also customary to offer guests some sweets, such as baklava or Turkish delight, along with it.
Let’s move on to the Armenian coffee recipe below!
10 fl.oz. cold water, filtered or bottled if tap water is low quality
8 teaspoons ground coffee, extremely fine grind
Sugar to taste (optional)
Jazve, a coffee pot with a long handle and truncated conical shape (aka cezve)
Add the water and sugar to a cezve or jazve.
Heat the water, coffee, and sugar on low heat and stir them until well combined.
Continue heating the coffee on low heat, occasionally stirring, until a thick layer of foam forms on top.
Remove the pot from heat once the foam rises, let it settle down for a second, and then put it back on the stove.
Repeat this process three times.
Pour the coffee into small coffee cups, being careful not to disturb the foam on top.
Let them rest for a few seconds to allow the coffee grounds to settle to the bottom.
Your Armenian coffee is ready.
RECIPE NOTE FOR ARMENIAN COFFEE:
You should use Armenian coffee cups to measure the water in the recipe above. They are usually 60-70 ml in size.
The amount of coffee and sugar used to make Armenian coffee can vary depending on personal preference.
HOW TO SERVE ARMENIAN COFFEE:
Armenian coffee is traditionally served in small porcelain coffee cups with handles, which is also used to serve Turkish coffee. The cups may be plain or decorated with intricate designs. Serving a small glass of water with Armenian coffee is also customary to cleanse the palate before drinking the coffee.
HOW TO DRINK ARMENIAN COFFEE:
Similar to Turkish coffee, Armenian coffee is hotter than other types of coffee, such as French press, pour-over, and espresso. So, it would be better to wait for some time before drinking it to avoid burning the tongue and lips. It should also be sipped slowly to feel the full flavor and texture. The coffee grounds compiled at the bottom of the cup are not to be drunk or eaten.