Turkish coffee is one of the oldest and most traditional brewing methods in the world. It is known for its strong, rich flavor, velvety texture, and thick foam, offering a completely different experience compared to other coffee preparations. Unlike filtered or espresso coffee, Turkish coffee is unfiltered, meaning the fine grounds remain in the cup, adding to its distinctive taste and mouthfeel. If you want to make authentic Turkish coffee at home, this step-by-step guide will walk you through the process.
The first essential element in making Turkish coffee is using the right equipment. The traditional brewing vessel is called a cezve (also known as ibrik), a small pot with a long handle, usually made of copper or brass. You will also need extra-fine ground coffee, finer than espresso, resembling powdered sugar. If you don’t have pre-ground Turkish coffee, you can grind whole beans using a Turkish coffee grinder or a high-quality burr grinder set to the finest setting.
To start, measure cold, filtered water using the coffee cup you will drink from. Turkish coffee is traditionally served in small cups (demitasse size), so for each serving, use about 90 ml (3 oz) of water. Pour the water into the cezve before adding the coffee to ensure accurate measurements.
For each cup, use about 1 heaping teaspoon (7-9 grams) of Turkish coffee. If you prefer a stronger brew, you can add slightly more. Add the coffee to the water in the cezve without stirring yet. If you like your coffee sweetened, add sugar at this stage—Turkish coffee is typically served unsweetened (sade), mildly sweet (az şekerli), medium sweet (orta şekerli), or very sweet (şekerli). Once the coffee and sugar are added, mix gently until fully combined.
Place the cezve over low heat and let the coffee warm up gradually. Do not stir once the coffee starts heating. After a couple of minutes, you will see small bubbles forming along the edges, and the foam will begin to rise. As soon as the foam reaches the top of the cezve, remove it from the heat immediately. Pour a little foam into each cup using a spoon, then return the cezve to the heat for a few more seconds to generate additional foam before pouring the rest of the coffee.
Turkish coffee is traditionally served with a glass of cold water and sometimes a piece of Turkish delight. The water helps cleanse the palate before drinking, enhancing the flavors. Since Turkish coffee is unfiltered, let it rest for a minute after serving to allow the fine grounds to settle at the bottom of the cup. Drink slowly, savoring the rich flavors without disturbing the grounds at the bottom.
To make the experience even more authentic, pair your Turkish coffee with a small sweet treat, such as dates, baklava, or chocolate. Enjoying Turkish coffee is more than just drinking—it’s a ritual that represents hospitality, tradition, and culture.
Once you master the process, you can experiment with spices like cardamom, cinnamon, or cloves for extra depth of flavor. Turkish coffee is a unique and enjoyable brewing method that allows you to experience coffee in its purest and most historical form, making every sip a journey into tradition.
