Authentic Turkish Coffee: How to Make It
Quick answer
- Use a cezve (ibrik) for brewing.
- Finely ground coffee, like powder, is essential.
- Water, coffee, and sugar (optional) are the only ingredients.
- Heat slowly over low to medium heat.
- Watch for foam to rise, then remove from heat before it boils over.
- Serve immediately in small, demitasse cups.
Who this is for
- Coffee enthusiasts looking to explore traditional brewing methods.
- Home baristas seeking to expand their repertoire beyond espresso and drip.
- Anyone interested in the rich cultural history and unique taste of Turkish coffee.
What to check first
Brewer type and filter type
Turkish coffee is brewed in a special pot called a cezve (sometimes spelled ibrik). It’s typically made of copper or brass, with a long handle and a narrow neck. Unlike other brewing methods, Turkish coffee uses no filter. The coffee grounds are meant to settle at the bottom of the cup. Ensure your cezve is clean and free of any residue from previous brews.
Turkish coffee is brewed in a special pot called a cezve, also known as an ibrik. Ensure yours is clean and ready for brewing.
- Includes: Copper Turkish coffee pot and wooden spoon
- Thick & Durable: Created with passion of talented craftsmen, 2mm thickness (built for maximum durability) 100% hand hammered real copper (food safe tin lined)
- Unique & Traditional: Wooden handle for comfortable use, engraved floral pattern for stylish finish (compatible with gas, electric and ceramic cookers). Coffee lover's choice, high quality and authentic, suitable for long time use
- Size & Capacity: Height 3.35’’ - Top Diameter 2.75’’ - Bottom Diameter 3.95’’ - Handle Length 7’’ - Capacity 12 fl oz
- Copper Authenticity Test: Our product is made of the highest quality real copper material. For any reason, if you suspect it's not real copper, you can simply apply 2 different tests. 1) Genuine copper is non-magnetic, so magnets will not stick to it. 2) You can scrape the body of the pot, you will notice that any sort of covering will not come off since it's pure copper
Water quality and temperature
Use cold, filtered water for the best flavor. Avoid using hot water, as it can affect the extraction process and the final taste. The ideal water temperature is room temperature or slightly cooler. For a standard cup, you’ll need about 2-3 oz of water.
Grind size and coffee freshness
This is perhaps the most critical element for authentic Turkish coffee. The coffee must be ground extremely fine, almost to a powder consistency. If you don’t have access to a grinder capable of this, look for pre-ground Turkish coffee. Freshly roasted beans, ground just before brewing, will yield the best results.
For the most authentic flavor, use freshly roasted beans ground just before brewing. If you can’t grind them yourself, look for pre-ground Turkish coffee specifically.
- Contains a 1 Kilo Bag of 100% Arabica Caffe Borbone Coffee Beans - For a total of 2.2 pounds of medium roast espresso beans
- Roast and Flavor - Medium roast espresso coffee beans with a gentle sweetness, balanced acidity, and floral and fruity notes
- Blend - Made from 100% Arabica coffee beans, ethically sourced from South America and Asia
- Versatility - Ideal for an espresso machine, drip coffee maker, pour over coffee, moka pot, French press and more, Caffe Borbone coffee beans adapt beautifully to your preferred brewing method
- Grind Size - For the perfect cup of coffee or the best espresso, whole beans should be ground to the appropriate size for your brewing method. Use fresh, filtered water
Coffee-to-water ratio
A common starting point is one heaping teaspoon (about 5-7 grams) of coffee per 2-3 oz of water. You can adjust this based on your preference for strength. If you’re adding sugar, it’s typically added at this stage.
Cleanliness/descale status
A clean cezve is paramount. Any leftover residue can impart off-flavors. If you notice any mineral buildup, descale your cezve according to the manufacturer’s instructions. For copper cezves, a gentle polish can also help maintain their appearance and prevent oxidation.
Step-by-step (how to make Turkish coffee)
1. Measure water: Pour cold, filtered water into your cezve. Use about 2-3 oz per serving.
- What good looks like: The water fills roughly one-third to one-half of the cezve’s capacity, leaving room for foam and grounds.
- Common mistake: Using too much water, which can lead to an overflow and dilute the coffee. Avoid this by measuring accurately.
2. Add coffee: Add one heaping teaspoon of finely ground Turkish coffee per serving.
- What good looks like: A mound of dark, powdery coffee sitting on top of the water.
- Common mistake: Using a coarser grind. This will result in gritty coffee and poor extraction. Ensure your grind is as fine as possible.
3. Add sugar (optional): If you prefer sweetened Turkish coffee, add sugar now. Common amounts are: no sugar (sade), a little sugar (orta şekerli – 1 tsp), or sweet (şekerli – 2 tsp).
- What good looks like: Sugar crystals dispersed evenly in the coffee and water mixture.
- Common mistake: Adding sugar later. It won’t dissolve properly and can disrupt the brewing process.
4. Stir gently: Stir the mixture just enough to combine the coffee, water, and sugar. Do not over-stir.
- What good looks like: A uniform, dark slurry with no dry pockets of coffee.
- Common mistake: Vigorous stirring. This can cause excessive foam to dissipate prematurely and can also agitate the grounds too much.
5. Place on heat: Put the cezve on the stove over low to medium-low heat.
- What good looks like: A gentle, consistent heat source applied to the bottom of the cezve.
- Common mistake: High heat. This will cause the coffee to boil over too quickly, burning the grounds and producing a bitter taste. Patience is key.
6. Watch for foam: As the coffee heats, a dark foam will begin to form on the surface.
- What good looks like: A rich, dark foam gradually rising towards the rim of the cezve.
- Common mistake: Distraction. If you take your eyes off the cezve, the foam can boil over, ruining the brew.
7. Scoop foam (optional): Just before the foam reaches the brim, carefully scoop some of it into each serving cup.
- What good looks like: A small amount of thick foam distributed evenly among the cups.
- Common mistake: Not scooping any foam. This foam is a hallmark of well-made Turkish coffee and contributes to its rich texture.
8. Allow to rise again: Return the cezve to the heat. Let the coffee rise again, but this time, remove it from the heat just as it begins to boil over.
- What good looks like: The liquid rising to the brim, forming a second layer of foam, and then being immediately pulled from the heat.
- Common mistake: Letting it boil vigorously. This will scald the coffee, destroy the foam, and create a bitter, unpleasant taste.
9. Pour carefully: Gently pour the coffee into the demitasse cups. Try to pour slowly to keep the grounds at the bottom of the cezve.
- What good looks like: Coffee filling the cups, with the majority of the grounds remaining in the cezve. A thin layer of foam should be on top.
- Common mistake: Pouring too quickly. This will stir up the grounds and result in a very gritty cup of coffee.
10. Let settle: Allow the coffee to sit for a minute or two in the cup for the grounds to settle to the bottom.
- What good looks like: The liquid clearing slightly, with the grounds forming a distinct layer at the bottom of the cup.
- Common mistake: Drinking immediately. This will result in ingesting a significant amount of coffee grounds.
Common mistakes (and what happens if you ignore them)
| Mistake | What it causes | Fix |
|---|---|---|
| Using too coarse a coffee grind | Gritty coffee, weak flavor, poor extraction | Use coffee ground to a powder consistency, or buy pre-ground Turkish coffee. |
| Brewing on high heat | Burnt coffee, bitter taste, rapid overflow | Use low to medium-low heat and watch the coffee closely. Patience is essential. |
| Letting the coffee boil over | Scalded coffee, loss of foam, bitter taste | Remove the cezve from heat just as it begins to boil. Don’t let it reach a rolling boil. |
| Over-stirring the coffee | Loss of foam, agitation of grounds | Stir only once at the beginning to combine ingredients. Avoid stirring during heating. |
| Using hot water | Inconsistent extraction, less foam, potentially bitter | Always start with cold, filtered water. |
| Not cleaning the cezve | Off-flavors, metallic taste, residue in coffee | Wash the cezve thoroughly after each use. Descale if mineral buildup occurs. |
| Not letting grounds settle | Drinking coffee grounds, unpleasant texture | Wait 1-2 minutes after pouring before sipping to allow grounds to settle. |
| Adding sugar after brewing | Undissolved sugar, uneven sweetness | Add sugar (if desired) at the beginning with the coffee and water. |
| Using stale coffee beans | Flat taste, lack of aroma, poor foam formation | Use freshly roasted beans and grind them just before brewing, or use freshly opened Turkish coffee. |
| Overfilling the cezve | Overflow, messy brewing, diluted coffee | Measure water and coffee carefully, leaving ample room for foam. |
Decision rules (how to make Turkish coffee)
- If the coffee tastes bitter, then the heat was likely too high or the coffee boiled over. Reduce heat and remove from heat sooner next time.
- If the coffee is gritty, then the grind was too coarse or you drank too quickly. Ensure a powder-fine grind and let it settle.
- If there is no foam, then the coffee might be too old, the grind too coarse, or it was stirred too much. Use fresh, finely ground coffee and stir minimally.
- If the coffee tastes weak, then you may need to increase the coffee-to-water ratio. Add a bit more coffee next time.
- If the coffee overflows, then you used too much water or let it rise too high. Reduce water volume or pull from heat sooner.
- If you want a sweeter coffee, then add sugar at the beginning of the brewing process. The amount depends on your preference.
- If the coffee has a metallic taste, then your cezve may need cleaning or it might be reacting with the coffee. Ensure it’s clean and consider its material.
- If the coffee doesn’t taste “right,” then check the freshness of your coffee beans and the quality of your water.
- If you are new to Turkish coffee, then start with a simple recipe (coffee, water, no sugar) to understand the basic process.
- If you want to impress guests, then practice the foam scooping technique before serving.
FAQ
What is a cezve?
A cezve, also known as an ibrik, is a small pot with a long handle used specifically for brewing Turkish coffee. It’s typically made of copper or brass and has a narrow neck to help create foam.
How fine does the coffee need to be?
The coffee must be ground to an extremely fine consistency, like powder or flour. This is crucial for the brewing method, as the grounds are not filtered out and need to settle at the bottom of the cup.
Can I use any coffee beans?
While you can use most Arabica beans, coffee specifically roasted and ground for Turkish coffee is ideal. The roast level can influence the flavor, with medium to dark roasts being common.
How much coffee should I use?
A general guideline is one heaping teaspoon (about 5-7 grams) of coffee per 2-3 oz of water. You can adjust this to your personal strength preference.
What if I don’t have a cezve?
While a cezve is traditional, you can attempt a similar result by using a very small saucepan and a very fine coffee grind. However, the results may not be as authentic, especially regarding foam.
How do I know when it’s done?
You’re looking for the coffee to heat up and a dark foam to rise to the brim of the cezve. Remove it from the heat just as it begins to boil over, repeating this process once or twice if desired.
Should I drink the grounds?
No, the grounds are meant to settle at the bottom of the cup. After pouring, let the coffee sit for a minute or two to allow the grounds to settle before sipping.
How is Turkish coffee served?
It’s traditionally served in small, demitasse cups, similar to espresso cups. It’s often accompanied by a glass of water to cleanse the palate and sometimes a piece of Turkish delight.
What this page does NOT cover (and where to go next)
- Specific types of coffee beans best suited for Turkish coffee (explore regional origins).
- Advanced foam-making techniques and variations (research regional styles).
- The historical and cultural significance of Turkish coffee ceremonies (look into coffee history resources).
- Recipes for flavored Turkish coffee (search for spiced or cardamom variations).