Drinks
Soorj (Armenian Coffee)
Ingredients
- - 2 tsp very finely ground coffee (Turkish/Armenian grind), per cup
- - 1 small cup cold water, per serving
- - Sugar, to taste (optional)
Method
- Measure cold water into the jazve, one small cup per serving.
- Add the finely ground coffee and sugar, if using, and stir gently to combine before heating.
- Place over very low heat and let it warm slowly without stirring further.
- As the coffee begins to foam and rise just before boiling, remove from heat immediately.
- Let the foam settle for a few seconds, then return briefly to low heat to let it rise once more.
- Pour carefully into small cups, spooning a little of the foam into each cup first, then filling with the coffee.
- Let the cups stand for a minute to allow the grounds to settle before drinking.
Introduction: Soorj is Armenia’s traditional finely ground, unfiltered coffee, brewed slowly in a small long-handled pot called a jazve until a thick foam rises.
Cultural Background: Soorj is Armenia’s traditional finely ground, unfiltered coffee, brewed slowly in a small long-handled pot called a jazve until a thick foam rises. Deeply woven into Armenian social life, it is served in small cups after meals and at gatherings, often followed by the tradition of reading fortunes in the patterns left by the grounds in the empty cup.
Tips: Never let the coffee come to a rolling boil — remove it from heat the instant it begins to foam and rise. Use very finely ground coffee, specifically ground for Turkish or Armenian-style brewing, for the correct thick texture.
Variations: Add a pinch of ground cardamom to the grounds before brewing for a fragrant variation. Serve with a small glass of cold water alongside, as is traditional, to cleanse the palate first.
Storage: Best brewed and served fresh; not suitable for storing or reheating.
Reheating: Not applicable — always brewed and served fresh.
Nutrition: Per serving: approx. 5 kcal, 0g protein, 0g fat, 1g carbohydrates, 0g fibre (unsweetened).
FAQs:
Q: What is a jazve? A: A jazve (also called a cezve) is a small, long-handled pot, usually copper or brass, designed specifically for slowly brewing finely ground coffee. Q: Why shouldn’t the coffee boil fully? A: Boiling fully destroys the delicate foam and can make the coffee taste bitter and over-extracted.
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