Go Back
–+ servings
Two cups of Turkish coffee with foam served with Turkish delight.
Print Recipe
5 from 1 vote

How to Make Turkish Coffee

If you've ever wondered how to make Turkish coffee, it's easier than it looks once you know a few tricks. All you need is a small pot called a cezve, very finely ground coffee, and a bit of patience while it simmers on low heat.
Prep Time2 minutes
Cook Time5 minutes
Total Time7 minutes
Course: Drinks
Cuisine: Turkish
Diet: Gluten Free, Low Calorie, Low Fat, Low Lactose, Vegetarian
Servings: 2 cups
Author: Ayla Clulee

Ingredients

  • 2 teaspoon Turkish coffee ground (heaping)
  • ¾ cup cold water (2 small Turkish coffee cups)
  • sugar (optional)
US Customary - Metric

Instructions

  • Use your serving cups to measure the water. Fill them with cold water and pour them into the cezve. This makes sure the portions are correct.
  • Add one heaping teaspoon of finely ground Turkish coffee for each cup. The grind must be extra fine, almost like powder, for the right taste and foam.
  • This is the moment to add sugar. Once brewed, you cannot stir sugar in without breaking the foam. Choose your sweetness level before you start. Mix the water, coffee, and sugar well while still cold. This is the only time you stir.
  • Place the cezve on low heat. Turkish coffee must be heated gently for the flavor to develop and the foam to rise.
  • As the coffee warms, foam will form and rise. Remove from heat just before it boils over and divide the thick foam formed on top between 2 cups.
  • Return the cezve to heat and let it come to a gentle boil. Pour slowly into cups without disturbing the foam on top.
  • Serve hot, with water and something sweet on the side.

Notes

  • Always start with cold water.
  • Use very fine coffee, even finer than espresso. Try and find Turkish coffee as other types of coffee grounds won't give you the same foamy, thick coffee.
  • Stir only before heating, never after.
  • Keep the heat low and slow.
  • Remove cezve from the heat just before it boils over and divide equally the thick foam formed on top between 2 cups.
  • Return the cezve back on gentle heat and remove from the heat just before it boils.
  • Do not drink the bottom layer, that is where the grounds settle.
  • Clean the cezve by hand with warm water after each use, no soap needed. Dry it right away so it does not tarnish.

Nutrition

Sodium: 5mg | Calcium: 3mg