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Turkaffe / Hiking Coffee
Turkaffe / Hiking Coffee
Turkaffe / Hiking Coffee
Turkaffe / Hiking Coffee

Turkaffe / Hiking Coffee

24 December 2011

Turkaffe (or hiking coffee) is one of the oldest Norwegian coffee traditions. Prepared and drunk outside, as part of a hike (some see it as an ritualized part of any hiking experience).

It’s all about simplicity with this brewing method (historically one of the most popular brewing methods, even used at Norwegian homes). No special equipment is needed, apart from a kettle. A natural full-bodied coffee is the one you should choose, as the best match for Turkaffee.


Here we go:

  • 1) Bring water to a boil. Once boiling, remove from heat.
  • 2) Add the coffee to the water, stirring to ensure all the grounds are wet.
  • 3) Cover the container and let the coffee steep for 5 minutes.
  • 4) Remove the cover and gently push the coffee down, so that it starts sinking.
  • 5) Wait for approximately one minute before slowly pouring all the coffee into cups or a different container. Like with a French press, letting the coffee sit in contact with the grounds for too long will lead to over-extraction and an excessively bitter and unbalanced cup of coffee.



Maaemo (the first restaurant in Norway where all the food is made from only organic and natural ingredients) is an innovator in fine dining. They tweaked the traditional Turkaffee brew method and serve it in their restaurant, located in Oslo. “In appearance, it is as close as you can get to the outdoors: sitting on a bunsen burner atop freshly cut spruce branches, the sounds of the water boiling and the hissing bunsen burner evokes memories many of us have had of sitting out in nature, waiting for that warm cup of coffee (Nordic Coffee Culture)."


Can't wait tro give this a try!

My very first blogpost on Not Too Arty: Norway, turist veg
Info & photo's via Nordic Coffee Culture 

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