Turkish coffee isn’t just a drink—it’s a ritual steeped in tradition, hospitality, and flavor. Known for its velvety foam and rich taste, this centuries-old method is still beloved today. Here’s how to make it the classic way.
What You’ll Need
- Extra-fine ground coffee (Turkish grind)
- Cold water
- Sugar (optional)
- A cezve (Turkish coffee pot) or small saucepan
- Small spoon
- Demitasse cups for serving
Ratio (Per Cup)
- 1 demitasse cup cold water (about 2.5–3 oz / 75–90 ml)
- 1 heaping teaspoon Turkish coffee
- Sugar to taste (added before brewing)
Step-by-Step Instructions
-
Add Water to the Cezve
Measure cold water into the pot first—one demitasse cup per serving. -
Add Coffee (and Sugar, if using)
Place the coffee and sugar into the water. Do not stir yet. -
Stir Thoroughly
Mix until smooth. After this, do not stir again during heating. -
Heat Slowly on Low
Patience is key. As the coffee warms, a thick foam will form on top. -
Watch Closely—Don’t Let It Boil
When the foam rises near the rim, remove from heat immediately. -
Spoon Foam First (Traditional Step)
Place a little foam into each cup, then return the pot to heat briefly. -
Final Rise & Pour
Let it rise again, remove from heat, and pour slowly into cups so foam distributes evenly.
Important Tips
- Never boil the coffee—boiling destroys the foam and flavor.
- Let the cup rest for 30–60 seconds before drinking so grounds settle.
- Drink unfiltered—stop before the last sip (grounds stay at the bottom).
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