Recipe

Turkish Coffee

Powder-fine grounds simmered three times in a cezve. UNESCO heritage.

Ingredients

Coffee

7 g per cup, powder fine

Water

70 ml cold per cup

Sugar

Optional, added now not later

Equipment

• Cezve / ibrik (small copper pot)
• Turkish coffee grinder or commercial Turkish-grind beans
• Stovetop or hot sand
• Demitasse cups (60 ml)

Step-by-step method

1. 1

   Measure cold water using the demitasse cup you'll serve in: 1 cup of water per serving.

2. 2

   Pour the cold water into the cezve.

3. 3

   Add 1 heaped teaspoon (~7 g) of powder-fine Turkish-ground coffee per cup. The grind must be finer than espresso — almost like flour.

4. 4

   Add sugar now if desired (1 tsp = medium 'orta', 2 tsp = sweet 'şekerli', none = unsweetened 'sade'). It cannot be added later.

5. 5

   Do NOT stir yet. Place cezve on very low heat.

6. 6

   After 1–2 min, the coffee will begin to bloom and form a dark crust on top. Stir gently with a small spoon just once to dissolve the grounds, then leave alone.

7. 7

   Watch closely. The foam will rise as the coffee approaches a boil — at the moment it threatens to overflow (but before it boils), remove from heat.

8. 8

   Spoon a portion of the foam into each demitasse cup. The foam ('köpük') is essential — a Turkish coffee without foam is considered a failure.

9. 9

   Return the cezve to low heat. Let it rise once more, then remove and pour gently into the cups along the side, preserving the foam on top.

10. 10

    Some traditions do a third rise — for the strongest cups. Two rises is standard.

11. 11

    Let the cup rest 30–60 sec before drinking. The fine grounds will settle to the bottom — drink only the liquid, never the sludge.