Turkish Coffee Recipe

1. Measure water and coffee

Measure 3 fl oz (about 90 ml) cold water per cup into the cezve. Add 2 level teaspoons of extra-fine (Turkish) ground coffee per cup. Add sugar according to taste: 0 tsp for unsweetened, 1 tsp for medium sweet. If using cardamom, lightly crush one pod and add it now.

2. Do not stir yet after adding coffee and sugar. Let the ingredients sit briefly so the coffee settles on top of the water.

3. Combine and dissolve

Place the cezve on the lowest burner setting. Gently stir the mixture once to combine coffee, sugar and water so the grounds are wetted and sugar begins to dissolve.

4. Slow heating

Heat very slowly over low heat. Watch carefully; do not leave unattended. The goal is to bring the mixture to a near simmer so foam (kaimaki) forms without boiling vigorously. This usually takes 4–6 minutes depending on heat source.

5. First foam rise

As tiny bubbles form at the edges and a thick foam rises toward the top (but before it boils over), remove the cezve from heat. Skim a little of the foam with a spoon and place into the serving cup(s).

6. Second foam rise (optional)

Return the cezve to the heat and let it come up to foam a second time. Remove just before it boils. For a traditional extra-foamy cup, you can repeat the heating once more for a total of two foam rises.

7. Pour the coffee slowly into the demitasse cup(s), aiming to distribute foam evenly. Pour gently to leave most grounds in the bottom of the cezve; do not stir after pouring.

8. Serve immediately with a small glass of cold water to cleanse the palate. Allow grounds to settle for a minute before sipping; do not drink the grounds at the bottom of the cup.