The perfect cup of coffee is so much more than just an energy source. It’s a moment to savor. That’s especially true if we’re out in nature. This clever Turkish coffee recipe comes from the elevated camping cookbook, Feast by Firelight by ever-adventuring food blogger Emma Frisch. It’s simple enough to pull off at a campsite, full of health benefits and, most importantly, a thrill to drink…
When I was in Istanbul, I discovered Turkish coffee, a gritty brew that charmed me with its cardamom spice. I was traveling with my twin sister and friends, and after many late nights of storytelling and hookah, we came to depend on this small, thunderous cup in the morning. The coffee was always prepared simply, with the same props you’d be able to find around a campfire. The ingredient proportions here are for a single serving and can be adapted to any method of brewing. I provide instructions for a pour-over (or dripper) device or using a pot on the stove top. For a pour-over device, you may need #4 coffee filters. For the stove top, you’ll need a fine-mesh tea strainer. Don’t skimp on the quality of your coffee; I like to grind beans the day before I head out, packing them in a ziplock bag. For a refreshing variation, let the coffee cool and then serve over ice.
Turkish Coffee With Fresh Mint + Cardamom
3⁄4 cup water
2 Tbsp ground coffee
1 cardamom pod, pod and seeds gently crushed with the back of a spoon
2 fresh mint leaves or 1⁄4 teaspoon dried mint
whole milk or other creamer for flavor
raw honey for flavor
In a small pot, bring the water to a boil and then remove from the heat.
Pour-over method: If using a coffee filter, rinse it with a splash of the hot water to remove the papery taste. Add the coffee, cardamom, and 1 mint leaf to the filter and pour in the water. Stir once and then let the coffee drip into a camper’s mug.
Stove-top method: Add the coffee, cardamom, and 1 mint leaf to the pot of water, stir, and let steep for 4 minutes. Pour the coffee through a small fine-mesh strainer into a camper’s mug.