Brewing Coffee the Turkish Way: A Simple Guide

Quick answer

• Use a cezve (or ibrik).
• Finely grind your coffee, like powder.
• Combine coffee, cold water, and sugar (optional) in the cezve.
• Heat slowly, don’t let it boil over.
• Skim foam before the final rise.
• Serve immediately, let grounds settle.

Who this is for

• Coffee lovers looking for something different.
• People who appreciate a rich, intense brew.
• Anyone wanting to try a traditional method.

What to check first

Brewer type and filter type

You’ll need a cezve, also called an ibrik. It’s a small pot with a long handle, usually made of copper or brass. There’s no filter involved. The grounds are meant to be in the cup. Make sure your cezve is clean before you start.

You’ll need a cezve, also called an ibrik, for this traditional brewing method. If you don’t have one, this is a great option to get started.

BCS 12 Oz Copper Turkish Greek Arabic Coffee Pot with Wooden Handle (4 servings) Cezve Ibrik Briki Stovetop Coffee Maker (Includes Wooden Spoon)

• 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

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Water quality and temperature

Start with cold, fresh water. Filtered water is always a good bet for better flavor. The amount of water is key. A common ratio is about 2 oz (60 ml) of water per serving.

Grind size and coffee freshness

This is crucial for Turkish coffee. You need an ultra-fine grind, almost like flour or powder. If your grinder can’t do this, look for pre-ground Turkish coffee. Freshly roasted beans, ground right before brewing, will always give you the best taste.

For that authentic flavor, ensure you’re using ultra-fine ground coffee, almost like flour. If your grinder isn’t up to the task, consider purchasing pre-ground Turkish coffee beans.

Caffè Borbone 100% Arabica Whole Bean Coffee, Arabica Coffee Beans, Medium Roast, 2.2 lb Bag (Pack of 1)

• 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

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Coffee-to-water ratio

A good starting point is one heaping teaspoon (about 7-10 grams) of coffee per 2 oz (60 ml) of water. You can adjust this later based on your preference for strength.

Cleanliness/descale status

Make sure your cezve is spotless. Any old residue can mess with the flavor. If you use a gas stove, ensure the burner is clean too.

Step-by-step (brew workflow)

1. Measure your water. Pour cold, fresh water into your cezve. Use about 2 oz (60 ml) per cup you plan to make.

• Good looks like: The water level is right for the number of servings.
• Common mistake: Pouring too much water, leading to a weak brew or overflow. Measure carefully.

2. Add coffee. Add one heaping teaspoon (7-10g) of ultra-fine ground coffee per serving.

• Good looks like: The coffee is a fine powder sitting on top of the water.
• Common mistake: Using a coarse grind. This won’t dissolve properly and will result in a gritty, weak coffee.

3. Add sugar (optional). If you like it sweet, add sugar now. A little goes a long way.

• Good looks like: Sugar is added to the dry coffee and water mixture.
• Common mistake: Adding sugar later. It won’t dissolve well in the finished brew.

4. Stir gently. Mix the coffee, water, and sugar until just combined. Don’t over-stir.

• Good looks like: The ingredients are mixed, but not frothy yet.
• Common mistake: Stirring too vigorously or for too long. This can break down the foam that will form.

5. Heat slowly. Place the cezve over low to medium-low heat. Patience is key here.

• Good looks like: The mixture is warming up gradually, no immediate bubbling.
• Common mistake: Using high heat. This will cause the coffee to boil too quickly and lose its delicate foam.

6. Watch for foam. As it heats, a dark foam will start to rise towards the rim.

• Good looks like: A thick layer of foam is building up.
• Common mistake: Walking away. This is the critical stage where overflow can happen.

7. Skim the foam. Just before it boils over, carefully spoon some of the foam into each serving cup.

• Good looks like: You’ve captured some of the rich foam for each person.
• Common mistake: Letting it boil over. This ruins the foam and makes a mess. Remove from heat briefly if it gets too high.

8. Heat again (briefly). Return the cezve to the heat for another short rise. Some people do this once, others twice.

• Good looks like: The coffee rises again, but don’t let it fully boil.
• Common mistake: Boiling it hard. This makes the coffee bitter.

9. Pour carefully. Remove from heat and pour the coffee into your small cups. Pour slowly to keep the grounds in the cezve.

• Good looks like: The coffee is in the cup, with some grounds settled at the bottom.
• Common mistake: Pouring too fast. This stirs up the grounds and makes them float.

10. Serve immediately. Turkish coffee is best enjoyed right away.

• Good looks like: Hot coffee in small cups, ready to be sipped.
• Common mistake: Letting it sit. It cools quickly and the grounds can continue to settle, making the last sips gritty.

Common mistakes (and what happens if you ignore them)

Decision rules (simple if/then)

• If the coffee tastes bitter, then you likely boiled it too hard or too long because high heat or over-extraction scorches the grounds.
• If the coffee is weak, then you might have used too little coffee, too much water, or a grind that was too coarse because these all lead to under-extraction.
• If there’s no foam, then you probably heated it too fast or let it boil over because the delicate foam forms during a slow, controlled rise.
• If the coffee is gritty, then the grind was likely too coarse or you poured too aggressively because the fine grounds need time to settle.
• If you want it sweeter, then add sugar during the initial mixing stage because it dissolves best then.
• If you’re using a new cezve, then do a test brew to dial in your heat and timing because each pot is a little different.
• If you have a gas stove, then keep the flame low and centered under the cezve because uneven heat can cause boiling issues.
• If you want a stronger brew, then add a bit more coffee next time, ensuring the grind is still powder-fine because strength comes from coffee concentration.
• If the water tastes “off,” then try using filtered water because tap water can have flavors that interfere with the coffee.
• If you’re unsure about the grind, then buy pre-ground Turkish coffee because getting the right consistency is critical.

FAQ

What is a cezve?

A cezve (or ibrik) is a small pot with a long handle, specifically designed for brewing Turkish coffee. It’s usually made of copper or brass.

Can I use a regular coffee grinder?

Most standard coffee grinders can’t achieve the ultra-fine, powder-like consistency needed for Turkish coffee. You’d likely need a specialized burr grinder or buy pre-ground Turkish coffee.

How much sugar should I use?

It’s totally to your taste. A common starting point is a half teaspoon per cup for a lightly sweetened brew. You can adjust from there.

What does “boiling over” mean for Turkish coffee?

It means the coffee and foam have risen too high in the cezve and spilled out. This happens quickly and can ruin the brew if not managed.

Do I need to drink the grounds?

No, you don’t drink the grounds. They settle at the bottom of the cup. Sip slowly and stop when you reach the sediment.

How do I clean my cezve?

Rinse it with hot water immediately after use. For tougher residue, a gentle scrub with a soft brush and mild soap is usually enough. Avoid abrasive cleaners.

Is Turkish coffee stronger than espresso?

It can be, depending on how it’s brewed. It has a very concentrated flavor and often a higher caffeine content per ounce due to the brewing method and coffee-to-water ratio.

What if my coffee tastes burnt?

This usually means the heat was too high or it cooked for too long. Try a lower heat setting and remove it from the heat as soon as the foam starts to rise.

What this page does NOT cover (and where to go next)

• Specific types of coffee beans ideal for Turkish coffee.
• Advanced techniques like double or triple brewing.
• Historical context and cultural significance of Turkish coffee.
• Pairing Turkish coffee with specific foods or desserts.
• Troubleshooting unique cezve materials or designs.