Brewing Turkish Coffee with Bustelo Beans

Quick answer

• Yes, you can make Turkish coffee with Bustelo beans, but the result will be different from traditional Turkish coffee.
• Bustelo is a medium-dark roast with a distinct, bold flavor profile, often with chocolatey or nutty notes.
• Traditional Turkish coffee uses very finely ground, often unroasted or lightly roasted beans.
• The fine grind is crucial for the characteristic thick, foamy texture and sediment.
• For a closer approximation, grind Bustelo beans as finely as possible, ideally to a powder.
• Adjust sugar and spice additions to complement Bustelo’s flavor.

Who this is for

• Coffee enthusiasts curious about experimenting with different beans in traditional brewing methods.
• Home brewers looking to try Turkish coffee but only have Bustelo beans on hand.
• Those interested in understanding how bean roast and grind affect the outcome of specific coffee preparations.

What to check first

Brewer type and filter type

Turkish coffee is traditionally brewed in a special pot called a cezve (or ibrik). This pot has a wide base and a narrow neck, designed for brewing unfiltered coffee directly on heat. You won’t be using any paper or metal filters with this method. If you don’t have a cezve, a small saucepan can be used as a substitute, but it might affect heat distribution.

Turkish coffee is traditionally brewed in a special pot called a cezve (or ibrik). If you don’t have one, a small saucepan can work, but a dedicated ibrik is designed for optimal heat distribution.

Water quality and temperature

The water you use is a significant component of your coffee, so good quality water is essential. Filtered water is generally recommended to avoid off-flavors from tap water impurities. For Turkish coffee, you’ll start with cold water, which is gradually heated with the coffee grounds. The brewing process itself involves bringing the coffee and water to a near-boil multiple times to develop foam.

Grind size and coffee freshness

This is arguably the most critical factor for Turkish coffee. Traditional Turkish coffee requires an extremely fine grind, often described as powder-like or flour-like. This is achieved with specialized Turkish coffee grinders or by using a very capable burr grinder set to its finest setting. If your Bustelo beans are not ground this finely, they will not dissolve properly, and the characteristic texture and sediment will be compromised. Freshly ground beans will always yield a better flavor.

This is arguably the most critical factor for Turkish coffee. Traditional Turkish coffee requires an extremely fine grind, often described as powder-like or flour-like. If your Bustelo beans are not ground this finely, they will not dissolve properly, and the characteristic texture and sediment will be compromised.

Coffee-to-water ratio

A common starting point for Turkish coffee is a ratio of about 1:10 coffee to water, by weight. For example, for a single serving (around 2-3 oz of coffee), you might use 1 tablespoon (about 7 grams) of coffee. However, this can be adjusted to personal preference. Bustelo’s bold flavor might benefit from a slightly lower coffee-to-water ratio if you find it too intense, or you might increase it if you prefer a stronger cup.

Cleanliness/descale status

Ensure your cezve or saucepan is thoroughly clean. Any residue from previous brews or cleaning agents can impart unwanted flavors into your delicate Turkish coffee. If you’re using a metal pot, make sure it’s free from any rust or discoloration. A clean brewing vessel is fundamental to tasting the coffee itself.

Step-by-step (brew workflow)

1. Measure Water: Pour cold, filtered water into your cezve. A good starting point is 2-3 oz (about 60-90 ml) per serving.

• What “good” looks like: The water level should be below the narrow neck of the cezve.
• Common mistake: Using hot water. This can lead to over-extraction and a bitter taste. Always start with cold water.

2. Add Coffee: Add your finely ground Bustelo coffee to the cold water. Use about 1 heaping teaspoon (around 7-10 grams) per serving.

• What “good” looks like: The coffee grounds should be evenly distributed and begin to saturate in the water.
• Common mistake: Adding coffee after the water has started heating. This can cause uneven brewing and clumping.

3. Add Sugar (Optional): If you prefer sweetened Turkish coffee, add sugar now. Common levels are sade (no sugar), orta şekerli (medium sugar, about 1 tsp), and şekerli (sweet, about 2 tsp).

• What “good” looks like: Sugar is dissolved into the water and coffee mixture.
• Common mistake: Adding sugar later. It won’t dissolve properly once the coffee is brewing.

4. Add Spices (Optional): Cardamom is a traditional spice. A tiny pinch can be added now if desired.

• What “good” looks like: Spices are mixed into the grounds and water.
• Common mistake: Overdoing the spices. Start with a very small amount to avoid overpowering the coffee.

5. Stir Gently: Stir the mixture just enough to combine the coffee, water, sugar, and spices. Do not over-stir, as this can break down the foam later.

• What “good” looks like: All ingredients are incorporated without excessive agitation.
• Common mistake: Vigorous stirring. This can destroy the delicate foam that forms during brewing.

6. Heat Slowly: Place the cezve on low to medium-low heat. The key is slow and steady heating.

• What “good” looks like: The mixture gradually warms without boiling rapidly.
• Common mistake: High heat. This causes the coffee to boil over quickly and extract too harshly.

7. Watch for Foam: As the coffee heats, a dark foam will begin to rise towards the rim of the cezve. This foam is crucial for authentic Turkish coffee.

• What “good” looks like: A thick, rich foam forms and starts to swell.
• Common mistake: Not allowing the foam to develop. This is a sign of under-brewing.

8. First Rise: Just as the foam reaches the rim and begins to overflow, lift the cezve off the heat. Let the foam subside slightly.

• What “good” looks like: The foam recedes without completely disappearing.
• Common mistake: Letting it boil over completely. This ruins the foam and can make the coffee bitter.

9. Second Rise: Return the cezve to the heat and allow the foam to rise again. Lift it off just before it boils over.

• What “good” looks like: Another layer of foam forms, indicating continued extraction.
• Common mistake: Boiling vigorously. This will scorch the coffee and create a bitter taste.

10. Third Rise (Optional): Some prefer a third rise for a fuller body. Repeat step 9.

• What “good” looks like: A final foam rise, indicating a well-developed brew.
• Common mistake: Too many rises. This can lead to over-extraction and bitterness.

11. Serve: Carefully pour the coffee into small, demitasse cups. Try to distribute the foam evenly among the cups.

• What “good” looks like: Each cup has a good amount of foam.
• Common mistake: Pouring too quickly. This will disturb the sediment and the foam.

12. Let Settle: Allow the coffee to sit in the cup for a minute or two to let the grounds settle at the bottom.

• What “good” looks like: The grounds have settled, leaving a clear liquid above.
• Common mistake: Drinking immediately. You’ll end up with a mouthful of grounds.

Common mistakes (and what happens if you ignore them)

Mistake	What it causes	Fix
Using a coarse grind	Water passes through too quickly; weak, watery coffee	Grind beans as finely as possible, to a powder consistency.
Using hot water to start	Over-extraction, bitterness, poor foam development	Always start with cold, filtered water.
High heat during brewing	Boils over quickly, bitter taste, scorched flavor	Use low to medium-low heat and control the brewing process by removing from heat as foam rises.
Not enough foam development	Flat, unappealing texture, under-extracted	Ensure slow heating and allow the foam to rise and subside multiple times.
Letting the coffee boil vigorously	Scorched flavor, bitterness, loss of aroma	Lift the cezve off the heat as soon as the foam begins to rise.
Stirring after initial mixing	Destroys foam, uneven extraction	Stir only once at the beginning to combine ingredients.
Not letting grounds settle	Gritty, unpleasant texture in every sip	Let the coffee rest in the cup for 1-2 minutes before drinking.
Using stale coffee beans	Dull flavor, lack of aroma, muted notes	Use freshly roasted beans and grind them just before brewing.
Using impure or chlorinated water	Off-flavors that mask coffee notes	Use filtered or bottled water for the cleanest taste.
Overcrowding the cezve	Difficult to control foam, uneven brewing	Brew one or two servings at a time in the appropriate-sized cezve.

Decision rules (simple if/then)

• If your Bustelo beans are not ground to a powder, then expect a weaker, less traditional Turkish coffee because the grounds won’t dissolve properly.
• If you want a more authentic texture, then ensure your grind is as fine as possible, even if it means using a specialized grinder.
• If the coffee tastes bitter, then you likely overheated it or used too high a heat; try a slower, gentler heat next time.
• If the coffee tastes weak and watery, then your grind might be too coarse, or you didn’t allow enough coffee-to-water contact time.
• If you prefer a sweeter cup, then add sugar according to your preference during the initial mixing stage.
• If you want to experiment with flavor, then add a small pinch of cardamom or cinnamon at the beginning.
• If the foam is not developing well, then ensure you are using cold water and heating slowly and steadily.
• If you find Bustelo’s flavor too intense for Turkish coffee, then consider using slightly less coffee or a slightly larger water ratio.
• If your cezve is very small, then brew only one serving at a time to maintain control over the foam.
• If you don’t have a cezve, then a small saucepan with a thick bottom can be used, but watch the heat carefully as it may not distribute as evenly.
• If the coffee still has a significant amount of grounds after settling, then you may need to pour more gently or let it rest longer.

FAQ

Can I use pre-ground Bustelo for Turkish coffee?

You can, but it’s highly unlikely to be ground finely enough. Traditional Turkish coffee requires a powder-like consistency. If you use pre-ground Bustelo, it will likely result in a gritty texture and a weak brew.

How important is the foam in Turkish coffee?

The foam, known as köpük, is a hallmark of well-made Turkish coffee. It indicates proper brewing technique and contributes to the aroma and mouthfeel. It’s considered a sign of care and skill in preparation.

What’s the difference between traditional Turkish coffee beans and Bustelo?

Traditional Turkish coffee often uses unroasted or lightly roasted beans that are then ground extremely fine. Bustelo is a medium-dark roast, which means it has a bolder, more developed flavor profile and is roasted for espresso or drip brewing, not for Turkish coffee’s unique preparation.

Why does my Turkish coffee taste bitter?

Bitterness in Turkish coffee usually comes from overheating, allowing the coffee to boil vigorously, or using a grind that is too coarse, leading to over-extraction. Slow heating and careful attention to the foam are key to avoiding bitterness.

Can I use a regular coffee grinder for Bustelo for Turkish coffee?

If you have a high-quality burr grinder capable of grinding to an extremely fine, powder-like consistency, you might achieve a result close to traditional Turkish coffee. Blade grinders are generally not suitable for this purpose as they produce an inconsistent grind.

How much coffee should I use per cup?

A general guideline is one heaping teaspoon (about 7-10 grams) of coffee per 2-3 oz (60-90 ml) of water. You can adjust this based on your preference for strength.

What happens if I don’t stir the coffee?

If you don’t stir at all, the coffee grounds may not fully saturate, leading to uneven extraction. However, over-stirring after the initial mix is more detrimental as it can prevent the foam from forming properly.

Is it okay to drink the sediment at the bottom?

No, the fine grounds at the bottom are not meant to be consumed. You should stop drinking when you reach the sludge. The grounds are what give Turkish coffee its characteristic body and texture.

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

• Specific recommendations for Turkish coffee grinders.
• Detailed comparisons of different roast levels for Turkish coffee.
• Advanced techniques for creating specific foam patterns.
• The history and cultural significance of Turkish coffee.
• Recipes for Turkish coffee variations beyond basic sugar and spice additions.