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Turkish Coffee

Cup of traditional Turkish coffee on a patterned saucer

Turkish coffee is more than a drink, it is a ritual. Finely ground coffee is simmered slowly in a small pot, poured unfiltered into tiny cups and enjoyed one sip at a time. UNESCO even lists Turkish coffee culture as intangible heritage, and once you taste the thick foam and deep aroma, you will understand why.

Why You Will Love This Turkish Coffee

  • Bold, aromatic coffee with a velvety foam on top
  • Only two core ingredients: water and finely ground coffee
  • Ready in under 10 minutes

Ingredient Notes

Coffee: It must be ground to a powder as fine as flour. Ask your coffee shop to grind it for you or buy pre-ground Turkish coffee. Water: Always start with cold water, measured with the cup you will serve in. Cardamom and sugar: Both are optional and added at the start, before heating.

The Secret to Perfect Foam

The foam is created by slow heating, so keep the flame low and never stir after the foam begins to form. Remove the cezve just before it boils, share a spoon of foam among the cups, and let the coffee rise once more for a thicker crown.

Serving

Serve in small cups with a glass of cold water and a piece of Turkish delight. Let the coffee rest for two minutes so the grounds settle, and avoid drinking the sediment at the bottom.

Frequently Asked Questions

Do I need a cezve to make Turkish coffee?

A cezve (also called an ibrik) is the traditional pot, and its narrow neck helps build the foam. You can use a small saucepan, but the foam is harder to keep, so heat gently and watch closely.

How fine should the coffee be ground?

Turkish coffee needs an extremely fine, powder-like grind, finer than espresso. Regular ground coffee will not dissolve properly and leaves a thin, gritty cup.

How do I get the foam on top?

Use cold water, stir only until the coffee dissolves, then heat slowly without stirring. Remove the pot just as the foam rises, before it boils, and pour carefully so the foam lands in each cup.

Why is there sediment in the cup and should I drink it?

The fine grounds settle at the bottom of the cup, which is normal. Let the coffee rest for a minute and sip slowly, leaving the thick sediment behind.

How do I choose the sweetness level?

Sugar is added during brewing, not after. Common levels are plain (sade), a little sugar, medium and sweet. Add the sugar to the cold water with the coffee so it dissolves evenly.

Can I add cardamom?

Yes. Many people add a pinch of ground cardamom for a fragrant, slightly sweet aroma. Add it with the coffee before heating.

More Recipes You Will Love

Prep Time 3 mins
Cook Time 5 mins
Rest Time 2 mins
Total Time 10 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Estimated Cost: 1
Calories: 10
Best Season: Fall, Winter
Dietary: Dairy-Free, Diabetic-Friendly, Gluten-Free, Halal, Keto, Low-Carb, Nut-Free, Vegan
Description
Turkish coffee is brewed slowly in a small long-handled pot called a cezve, using coffee ground to a fine powder. The coffee is never filtered, so each tiny cup is strong, aromatic and topped with a thick, velvety foam called kaymak. This recipe covers the exact ratio, the right heat and the foaming technique so you get a perfect cup every time.
Ingredients (serves 2 small cups)
    Coffee
  • 1 cup cold, fresh water (about 150 ml, measured with a demitasse (small coffee) cup; cold water gives the best foam)
  • 2 teaspoons finely ground Turkish coffee (heaped, about 7 g; it must be ground to a flour-like powder, so buy it ready-ground as Turkish coffee or grind it very fine)
    • Optional Flavourings
  • 1 teaspoon granulated sugar (optional; Turkish coffee is traditionally ordered plain, medium or sweet, so add it to taste; it must be added before heating)
  • 1 pinch ground cardamom (optional; a pinch adds a fragrant, traditional flavour)
Instructions
  1. 1
    Warm the CupsRinse two demitasse cups with hot water to warm them, then set them on a tray next to the stove with a teaspoon. Put a glass of water and anything you want to serve alongside on the tray too.
    Tip: Warm cups keep the coffee hot and help the foam stay intact. Once the coffee is ready you will need to pour it quickly.
  2. 2
    Measure the Cold WaterMeasure about 150 ml of cold, fresh water into the cezve, using your demitasse cups to measure: one cup of water for each cup of coffee you will serve.
    Tip: Always start with cold water for the best foam. Do not fill the cezve beyond about two-thirds, as the foam rises quickly and can overflow.
  3. 3
    Add the Coffee and FlavouringsAdd 2 heaped teaspoons (about 7 g) of finely ground Turkish coffee to the water, along with 1 teaspoon of sugar and a pinch of ground cardamom if you want them.
    Tip: Sugar must go in now, before heating, as it cannot be added later without breaking the foam. Skip it for plain (sade) coffee, use 1/2 teaspoon for medium sweet.
  4. 4
    Stir OnceStir once, gently, for about 10 seconds, just until the coffee has dissolved into the water and there are no dry clumps floating on top. Then stop stirring for the rest of the recipe.
    Tip: Stir only at this stage. Stirring later destroys the foam that gives Turkish coffee its character.
  5. 5
    Heat SlowlyPlace the cezve over low heat and let the coffee warm slowly without stirring. This takes about 3 minutes. Stay by the stove and keep your eye on it.
    Tip: Low heat is essential. High heat will destroy the foam and make the coffee taste burnt and bitter.
  6. 6
    Watch for the FoamWatch the surface closely as it warms. First you will see the coffee darken, then a ring of dark foam will gather and creep inwards from the edges of the cezve.
    Tip: The foam appears just before the coffee boils, and it moves very quickly once it starts, so do not walk away.
  7. 7
    Catch the FoamAs soon as the foam begins to rise toward the rim, take the cezve off the heat before it boils. Use the teaspoon to scoop a little of the foam into each cup, dividing it evenly.
    Tip: Never let it boil fully or the foam collapses. Spooning foam into each cup first means everyone gets some on top.
  8. 8
    Let It Rise AgainReturn the cezve to the heat for a few seconds, until the coffee rises up toward the rim a second time, then remove it immediately.
    Tip: This second rise makes the coffee stronger and the foam thicker. Take it off the heat quickly, as a boil ruins the foam.
  9. 9
    Pour SlowlyPour the coffee slowly and gently into the cups, dividing it evenly between them, so the foam sits on top of each cup.
    Tip: Pour gently down the side of the cup so the foam stays on top. Tap the base of the cezve to release the last of the coffee.
  10. 10
    Rest So the Grounds SettleLet the cups rest for 2 minutes so the fine grounds sink to the bottom and the coffee cools just enough to drink.
    Tip: The grounds are not filtered out, so give them time to settle before the first sip.
  11. 11
    Serve and Sip SlowlyServe with a glass of cold water and a piece of Turkish delight. Sip slowly and stop before the muddy sediment at the bottom of the cup.
    Tip: The glass of water is to cleanse your palate before drinking so you can taste the coffee fully. Never drink the grounds.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 10kcal
% Daily Value *
Sodium 5mg1%
Potassium 110mg4%
Total Carbohydrate 2g1%
Sugars 2g
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
Always start with cold water and use low heat. Never stir once the foam starts to form. Use one demitasse cup of water per serving for correct strength. Turkish coffee is traditionally served with a small glass of water and a sweet treat.
Keywords: Turkish coffee, cezve, strong coffee, Middle Eastern coffee
Read it online: https://gettoknow.in/recipe/turkish-coffee/