Turkish coffee is the oldest preparation method still in use today. Extra-fine powder ground coffee is simmered — never boiled — in a cezve with water and sometimes sugar and cardamom. The result is a thick, foam-capped brew unlike any other.
A cezve (Turkish) or ibrik (Arabic) is a small, long-handled copper or brass pot with a tapered neck that concentrates the foam. Stainless steel versions are available. A 1-2 cup cezve is ideal for home use. The narrow neck is essential for creating and preserving the foam.
Turkish coffee must be ground to a powder finer than espresso — so fine it resembles flour or talcum powder. Most home burr grinders cannot reach this fineness. Pre-ground Turkish coffee is widely available and entirely acceptable. Some Turkish cafes use dedicated Turkish grinders.
Use cold water, not pre-boiled. The slow heating from cold is part of the method — it allows the coffee to gradually extract and the foam to develop as the water rises in temperature. Use filtered or low-mineral water for the cleanest taste.
Turkish coffee is served in small 60-90ml demitasse cups. Warm the cups before pouring. A glass of cold water is traditionally served alongside to cleanse the palate before drinking. Sugar cubes and loukoum (Turkish delight) are common accompaniments.
Add one heaped teaspoon (approximately 7-8g) of powder-fine Turkish coffee per 60ml of cold water to the cezve. Add sugar now if desired — sade (plain, no sugar), az sekerli (a little sugar), orta (medium), or cok sekerli (very sweet). Stir to combine before heating.
Place the cezve over the lowest possible heat or in a sand bath if available. The coffee must warm slowly — never rush it. Stir once more as it begins to warm to ensure even distribution. Watch closely from this point as the foam rises rapidly.
As the coffee heats, a dark foam will begin to form and rise in the cezve. Just before it reaches the top — never let it boil over — remove from heat immediately. This first rise is critical: the foam is the most aromatic, delicate part of the drink.
Use a teaspoon to carefully spoon the foam equally into each cup before returning the cezve to the heat. Distributing the foam first ensures each guest receives the prized foam cap. In Turkish tradition, a cup without foam is a sign of poor preparation.
Return the cezve to the low heat and allow the coffee to rise a second time. Again, remove just before it boils over. This second heating ensures the coffee is fully hot throughout and extracts the final round of aromatic compounds.
Pour the coffee slowly and from low height into the cups, allowing the foam to sit on top. Wait 60-90 seconds before drinking to allow the grounds to settle to the bottom. Turkish coffee is never filtered — drink down to where the grounds begin and leave the last sip in the cup.
The coffee produced no foam or the foam disappeared before pouring.
The coffee overflowed before you could catch the foam.
There are grounds throughout the cup rather than settled at the bottom.
