Armenian Coffee
Surj is the true name of this great coffee. Surj is for sharing, so get yourself a nice set of demi-tasse cups. It is important to serve surj in demi-tasse cups, because the aroma and taste are strong, and can be overwhelming if served in a regular size cup. You will also need Armenian coffee powder which can be bought at most Middle Eastern shops or some gourmet shops may have it. Ednas is a good brand. Armenian coffee can also be ground pulveritzed for you at the store, where they will blend it for you. The other requirement is an Imrik or jesveh which is a pot with a long handle. If this is not available then a heavy saucepan will do. I like to use lump sugar in the coffee, and serve it with a bowl of lump sugar so guests can help themselves if the coffee is not sweet enough.
Surj is the true name of this great coffee. Surj is for sharing, so get yourself a nice set of demi-tasse cups. It is important to serve surj in demi-tasse cups, because the aroma and taste are strong, and can be overwhelming if served in a regular size cup. You will also need Armenian coffee powder which can be bought at most Middle Eastern shops or some gourmet shops may have it. Ednas is a good brand. Armenian coffee can also be ground pulveritzed for you at the store, where they will blend it for you. The other requirement is an Imrik or jesveh which is a pot with a long handle. If this is not available then a heavy saucepan will do. I like to use lump sugar in the coffee, and serve it with a bowl of lump sugar so guests can help themselves if the coffee is not sweet enough.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (30g)
- Sodium 0.88875 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Measure one demi-tasse cup of water for each cup desired into the "Imrik", and heat it until it is lukewarm.
- Add one heaped teaspoon of Armenian coffee and one teaspoon sugar for each cup, and stir it. Amounts may vary according to taste.
- As the mixture begins to boil, a thick foam should form. Stir it once or twice. As the foam begins to rise, take the pot off the heat, so that the foam will sink down.
- Put it on again; a moment later the foam will rise again. Do this three times so that the coffee grains are well cooked. Now it is ready to serve.
- Pour a little foam in all of the cups first, then pour the remainder of coffee, filling to the brim.
When brewing without thermal monitoring devices, precise observation of physical phase changes becomes the primary tool for determining doneness. Using an elongated pot called an imrik or jesveh, cold water and ultra-fine coffee grounds are brought together over direct heat. Because the grind size resembles confectioners' sugar rather than standard filter drip, extraction happens rapidly as volatile compounds suspend directly in the liquid.
Reading the Foam Cycle
Thermal energy applied to the mixture forces trapped air and soluble solids to the surface, creating a distinct layer known as kaimak. Watch the edges of the liquid closely for the formation of tiny bubbles at approximately 90 degrees Celsius, signaling that the foam is about to rise. As this froth swells toward the rim, remove the vessel from the heat source immediately to let the bubbles subside. Repeating this heating cycle three distinct times ensures the microscopic grounds release their optimal flavors without scorching the delicate oils. Pouring the resulting brew requires dividing the foam evenly across all demitasse cups before filling them completely.
- If the foam dissolves completely instead of rising, the heat was likely too high and boiled the suspension past the extraction threshold.
- Failing to achieve multiple foam surges results in a thin body, indicating the grounds did not remain in contact with the hot water long enough.
