Turkish coffee is much more than a simple drink-it’s an important part of the culture and a tradition shared with friends and family. If you want to make Turkish coffee at home with its thick, rich taste and famous foamy top, this guide will show you how. Turkish coffee is made in a special way, giving it a strong flavor and a unique experience you won’t get from other types of coffee. In this guide, you’ll find information about its background, the ingredients and tools you’ll need, and simple instructions to brew it yourself. Let’s start learning how to make a real cup of Turkish coffee.
What Is Turkish Coffee?
Turkish coffee is made by boiling finely ground coffee (almost like powder) with water and sometimes sugar in a small special pot called a cezve or ibrik. It’s different from most Western coffee styles because the grounds are not filtered out-they settle at the bottom of the cup, giving the coffee a mostly smooth but slightly textured taste. The layer of foam that forms on top is a sign of good Turkish coffee.
People have enjoyed Turkish coffee for centuries, using it as a way to show hospitality, bring people together, and start conversations. Serving the oldest person first is common. Turkish coffee is meant to be enjoyed slowly-give it time for the grounds to settle before you start drinking.
How Is Turkish Coffee Different from Other Coffees?
Turkish coffee is set apart by how it’s made and the end result. Unlike drip, pour-over, or French press, the grounds in Turkish coffee stay in the cup. The coffee is ground into a powder, much finer than even espresso. This allows the water to pull out as much flavor as possible.
Instead of passing hot water through coffee grounds, everything-coffee, water, and sugar-goes in the cezve and is slowly heated together. The foam that rises makes it special. The final drink is small, full of taste, and a little gritty because of the grounds that sink to the bottom.
Is Turkish Coffee Stronger Than Espresso?
Both Turkish coffee and espresso are known for their deep, strong flavors. But Turkish coffee feels even richer because the grounds stay in the cup, adding body and thickness.
When comparing caffeine, Turkish coffee usually feels stronger because of how it’s brewed, but espresso may have more caffeine by volume. For example, a 2-ounce Turkish coffee might have about 50 mg of caffeine, while a double shot of espresso can have anywhere from 58 to 185 mg. So, Turkish coffee has a stronger taste, but espresso may have more caffeine.
Ingredients for an Authentic Turkish Coffee Recipe
Good Turkish coffee starts with a short list of the right ingredients. The quality of what you use makes a big difference in the end result, so take your time choosing the coffee and water.
Choosing Coffee Beans
Start with dark-roasted Arabica beans for classic Turkish coffee flavor, but you can mix roasts if you like. What’s most important is that the coffee is ground to a powder-this is much finer than espresso. Most home grinders can’t go this fine, so it’s usually best to buy ground Turkish coffee. Well-known brands include Kurukahveci Mehmet Efendi. If you want to grind your own beans, some specialty stores offer a “Turkish grind” on request.
Water
Use clean, filtered water to help the taste of the coffee, as tap water can sometimes add unwanted flavors. Measure the water using your serving cup-about 5 to 6 ounces for two servings is typical. Cold or room temperature water is fine, but warm water (not hot) can speed up brewing.
A helpful ratio is one heaping tablespoon of coffee for each serving cup of water. If you want to use a scale, use 1 part coffee to about 12 parts water.
Sugar and Spices (Optional)
You can make Turkish coffee with or without sugar. You add the sugar at the start, not after brewing. Here’s a quick guide for how much to use:
- sade (no sugar)
- az şekerli (less sweet, ½ to 1 teaspoon per cup)
- orta şekerli (medium sweet, 1 to 1½ teaspoons per cup)
- şekerli (sweet, 1½ to 2 teaspoons per cup)
For extra flavor, you can add spices like cardamom (a green pod or 1/8 to 1/4 teaspoon ground) or cinnamon. These are more common in other Middle Eastern countries than in Turkey but can give a nice twist. Some places also add mastic, ground almonds, honey, or walnut, but these are less typical.
What You Need to Brew Turkish Coffee
The tools you use make a big difference when making Turkish coffee. Here’s what you’ll need:
| Equipment | Description |
|---|---|
| Cezve (Ibrik) | A small pot with a long handle, wide base, and narrow neck. Made from copper (usually lined with tin), brass, or sometimes stainless steel. The shape helps make the foam. |
| Grinder | Needed only if you are grinding beans at home. Must create a powder-fine grind. Most home grinders are not suitable unless they have a very fine setting. |
| Serving cups (Finjans) | Small cups, often porcelain, holding 2.5-3 ounces. These help you sip slowly and enjoy the coffee. Espresso cups can work if you don’t have finjans. |
Turkish coffee is usually served with a glass of cold water and sometimes a sweet treat, like Turkish delight or chocolate.
How to Make Turkish Coffee: Simple Step-by-Step Recipe
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Measure and Add Ingredients
Use your serving cup to measure cold, filtered water and pour it into the cezve. Add one heaping teaspoon (about 6 grams) of finely ground Turkish coffee for each serving. Add sugar and spices at this stage if you want them. -
Mix Well
Stir well to mix the water, coffee, and any sugar or spices until there are no dry clumps. After this, do not stir again, as stirring while brewing can ruin the foam. -
Heat Slowly to Build Foam
Place the cezve over low to medium heat. Wait patiently as the coffee heats-do not rush by turning the heat high. The foam will start to build on top. As soon as the foam rises (before it boils), take the cezve off the heat. You can spoon a little foam into each cup, return the cezve to heat for more foam, and repeat once or twice if you like extra foam. -
Pour and Serve
Gently pour the coffee into the cups, letting the foam float to the top. Allow the coffee to rest for about a minute so the grounds settle at the bottom. Serve with a glass of cold water and perhaps a sweet on the side. Drink slowly and leave the grounds at the bottom.
Tips for Better Turkish Coffee
- Always use the finest grind possible-like powder.
- Heat the cezve slowly for best foam and flavor.
- Never let the coffee come to a rolling boil; remove from heat as soon as foam rises.
- Do not stir once the cezve is on the heat or the foam will disappear.
- Let your coffee settle for a minute before drinking-this helps the grounds sink.
Levels of Sweetness
| Name | Sugar (per cup) |
|---|---|
| Sade | None |
| Az şekerli | ½ to 1 teaspoon |
| Orta şekerli | 1 to 1½ teaspoons |
| Şekerli | 1½ to 2 teaspoons |
Different Versions and Modern Ideas
- Cardamom and Spices: Add a pinch of ground cardamom or cinnamon to the cezve for a new flavor. Cardamom is popular in Lebanese and Armenian coffee.
- Iced Turkish Coffee: Let the brewed Turkish coffee cool, then pour over ice. You can add a bit of milk or sprinkle cocoa powder on top if you want. This is a fun way to have Turkish coffee cold on hot days.
Frequently Asked Questions
Can I Make Turkish Coffee Without a Cezve?
A cezve is best because of its shape, but if you don’t have one, use the smallest pot you have. It should have high sides and a narrow mouth, if possible, to help form the foam. It won’t be quite the same, but you can still get good results.
Why Is My Turkish Coffee Bitter?
If your Turkish coffee tastes bitter, it often means the coffee boiled too hard or for too long. Always remove it from heat right as the foam rises. Another cause can be using coffee that’s not ground fine enough, or stirring while on the heat. Use low to medium heat and a powder-like grind to help avoid bitterness.
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