Turkish coffee is both a brewing method and a tradition. Very finely ground coffee is simmered with water — and sugar if desired — in a small pot called a cezve, then served unfiltered with its foam. Turkish coffee culture and tradition was inscribed on UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity in 2013.
Key takeaways
- Use coffee ground to a powder-fine consistency, specifically for Turkish coffee.
- A common ratio is one heaped teaspoon (about 6–7 g) per coffee cup of water.
- Heat slowly over low heat; never let it boil hard.
- Serve with a glass of water — and traditionally a piece of Turkish delight.
What you need
- A cezve (copper or stainless steel)
- Turkish coffee, ground extra fine
- Cold, fresh water
- Sugar, if you like
- Small Turkish coffee cups
Step by step
1. Measure
Use the cup itself to measure the water: one cup of cold water per serving into the cezve. Add one heaped teaspoon of coffee per cup.
2. Add sugar now
Sugar is added at the start, never afterwards. Ask guests in advance: sade (no sugar), az sekerli (a little), orta (medium) or sekerli (sweet).
3. Stir once
Stir gently until the coffee is mixed in, then stop stirring.
4. Heat slowly
Place the cezve on low heat. As it warms, foam forms on the surface. Slow heating gives more foam and better flavour.
5. Share the foam
Just before it rises, spoon a little foam into each cup. Return the cezve briefly to the heat, then pour the rest slowly into the cups so the foam stays on top.
6. Serve and wait
Let the coffee rest for a minute so the grounds settle. Do not drink the thick layer at the bottom.
Frequently asked questions
Why is there no foam on my Turkish coffee?
Usually the heat was too high, the coffee was not fresh or not ground finely enough, or the coffee boiled. Use low heat and freshly ground coffee.
Can I make Turkish coffee without a cezve?
A small saucepan can work, but the narrow neck of a cezve helps the foam form and makes pouring easier.
Is Turkish coffee stronger than espresso?
Turkish coffee is unfiltered and full-bodied. Caffeine per cup depends on the dose and the coffee used, so the two are not easy to compare directly.
Saint Darker offers a specialty Turkish coffee. Discover Saint Darker.
