Turkish Coffee Recipe
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 and Water
Serving
Equipment
Method
Prepare Ingredients
Measure 2 teaspoons of very finely ground Turkish coffee per serving and place it in the cezve (ibrik) or small saucepan.
Add sugar if desired: for unsweetened use none; for slightly sweet add 1/2 tsp; medium sweet 1 tsp; very sweet 1 1/2–2 tsp. Add the chosen amount directly to the cezve with the coffee.
If using cardamom, add a small pinch (about 1 pinch or 1/8 tsp) to the coffee in the cezve and stir to combine.
Pour cold water into the cezve: about 3 ounces (90 ml) per serving. Use a measuring cup or the demitasse cup as a guide. Add the water gently to avoid disturbing the grounds too much.
Mix and Heat
Place the cezve over very low heat. Turkish coffee must heat slowly to develop foam (crema) and prevent boiling over.
Watch carefully as the coffee warms. Do not stir once on the heat. As the coffee heats, a dark foam will form at the surface. This should take about 2–4 minutes depending on heat and amount.
Foam and Serve
When foam rises and reaches near the lip of the cezve (but before it boils), remove the cezve from the heat. Using a teaspoon, gently skim some foam into the demitasse cup(s) so each cup gets a good amount of crema.
Return the cezve to very low heat and allow the coffee to foam up a second time, then remove from heat. For stronger brew you can repeat a third brief foam, but do not let it come to a full rolling boil.
Pour the coffee slowly into the demitasse cup(s), distributing foam evenly. Pour from slightly above so grounds settle to the bottom of the cezve rather than into the cup; leave the last small amount in the cezve to keep grounds from pouring out.
Serve immediately with a small cup of cold water on the side for cleansing the palate. Do not stir the coffee in the cup; allow grounds to settle for a minute before sipping.
Notes and Tips
Use very finely ground coffee (Turkish grind). Regular drip or espresso grind is too coarse and will produce a muddy cup and weak foam.
Always start with cold water and heat slowly — rapid heating or boiling ruins the foam and can cause overflow.
Traditional Turkish coffee is served with the grounds in the cup; do not filter. Pour gently and leave the final dregs in the cezve.