Turkish Coffee Recipe

Measure and warm cup

Place the demitasse cup or small coffee cup on the counter and pour 1 tsp cold water into it to slightly cool it; set the cup aside. This helps settle grounds and keeps the coffee hot when served.

Crush cardamom (optional)

If using cardamom, lightly crush the pod with the flat side of a knife to expose seeds. You can use whole crushed seeds or the pod.

Combine ingredients in cezve

Use a cezve (Turkish coffee pot) or a small saucepan. Add 3 fl oz cold water, 2 tsp finely ground Turkish coffee, 1 tsp sugar (adjust to taste) and the crushed cardamom (if using). Do not stir yet.

Dissolve and mix

Gently stir the mixture just until the coffee and sugar are evenly wetted and start to dissolve. Avoid vigorous stirring; you want an even slurry with no dry pockets.

Heat slowly

Place the cezve over very low heat. Heat slowly so foam forms without boiling rapidly. As the coffee warms, small bubbles will form at the edges and a dark foam (kaimaki) will develop on top. Watch continuously.

First rise

Just before it reaches a full rolling boil (when foam is rising but before it breaks), remove the cezve from the heat. Spoon some of the foam into the prepared cup to preserve it for serving.

Second rise (optional)

Return the cezve to the heat and allow the coffee to foam up a second time, again removing just before it boils over. For a stronger extraction, you can repeat a third time, but two rises are typical.

Settle and pour

After the final removal from heat, let the coffee sit for 20–30 seconds so grounds settle to the bottom. Then slowly and steadily pour the coffee into the warmed cup, aiming to keep foam on top and leaving the thick grounds in the cezve.

Serve immediately with a glass of cold water on the side. Allow the coffee to stand a minute after pouring so remaining grounds finish settling. Do not drink the last sip where the grounds concentrate.