Turkish coffee
Very finely ground coffee simmered slowly in a small long-handled pot called a cezve, producing a rich, foamy brew served unfiltered in tiny cups. It is strong, aromatic and often sipped slowly with a piece of lokum.
Türk Kahvesi - Bakir Cezve: Eaeeae, CC BY-SA 3.0 (Wikimedia Commons)
Where it comes from
Turkish coffee has been brewed in Turkiye since the 1500s and became a hallmark of hospitality, sipped after meals and at gatherings. Its preparation is also known across the Middle East and the Balkans.
Explore the cuisine of Türkiye.
Recipe
Make Turkish coffee at home
Ingredients
- 2 tsp very finely ground coffee per cup
- 3 oz (about 1/3 cup) cold water per cup
- Sugar, to taste (unsweetened, medium or sweet)
- Pinch of cardamom (optional)
- Turkish delight to serve
- A cezve (small pot)
How it's made
- Measure cold water into the cezve using the serving cup.
- Add the coffee, sugar and cardamom and stir to combine.
- Place on low heat without stirring further.
- Watch for the foam to rise; just as it begins to climb, remove from the heat.
- Spoon a little foam into each cup.
- Return to the heat for a few seconds, repeat, and pour gently into the cups.
- Let the grounds settle for a minute before sipping and do not drink the sediment.
Variations
- Sade: Unsweetened.
- Orta: Medium sweet.
- Sekerli: Sweet.
Cook’s tip: Use low heat and never let the coffee boil hard; it should rise slowly to build thick foam.
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About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
Photo credit
- Türk Kahvesi - Bakir Cezve: Eaeeae, CC BY-SA 3.0 (Wikimedia Commons)