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Turkish Coffee Recipe

Name: Kervan Kitchen Brentwoods TURKISH COFFEE Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Turkish
Ingredients: 2 tsp finely ground Turkish coffee (powder-fine); 1 tsp granulated sugar; 120 ml cold water; 1 pod cardamom (lightly crushed); 20 ml water for rinsing cup (optional)

Inspired by Kervan Kitchen Brentwood

Time10m

Serves1

Make Turkish Coffee Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Coffee & Sweetness

2 tsp finely ground Turkish coffee (powder-fine)1 tsp granulated sugar

Liquid

1/2 cup (120 ml) cold water

Optional flavoring & serving

1 pod cardamom (lightly crushed)1 1/3 tbsp (20 ml) water for rinsing cup (optional)

Method

Preparation

Measure

Measure 2 tsp of finely ground Turkish coffee and 1 tsp sugar per serving. Place the coffee and sugar in the coffee pot (cezve/ibrik). If using cardamom, lightly crush the pod and add it now.

Add water

Pour 120 ml of cold water per serving into the cezve with the coffee and sugar. Do not stir yet; let the coffee settle on the water for a few seconds.

Mixing & heating

Stir to combine

Gently stir the mixture until the coffee and sugar are fully dissolved into the water, creating a uniform slurry. Make sure to bring grounds into suspension but avoid vigorous agitation.

Heat slowly

Place the cezve over very low heat. Slowly warm the mixture — patience is essential. As it heats, foam will begin to form on the surface; do not let it boil vigorously.

First foam rise

When foam rises and is about to reach the rim (small bubbles, thick crema forming), remove the pot from heat. Spoon some of the foam into the serving cup(s) to preserve the crema.

Second heat

Return the cezve to low heat and allow the coffee to foam up a second time. Remove from heat again just before it boils over. If desired, repeat a third time for stronger crema and deeper flavor, but avoid full rolling boil.

Serving

After the final removal from heat, pour the coffee slowly into the cup(s) so that foam is evenly distributed. Pour gently to leave most grounds in the cezve; Turkish coffee is served with grounds settled at the bottom of the cup.

Serve immediately with a glass of water to cleanse the palate. Optionally, serve with a small sweet (lokum) or additional sugar on the side.

If cardamom was used, it will infuse the cup; discard the spent pod when finished.