Turkish Coffee Recipe

Measure and combine

Measure 2 tsp of very finely ground Turkish coffee per serving into a small cezve (Turkish coffee pot) or small saucepan. Add 1 tsp sugar if you want the coffee sweetened (adjust to taste). If using cardamom, add a small pinch now.

Add cold water

Pour 3 oz (about 90 ml) of cold water per serving into the cezve. Do not stir yet — adding coffee to cold water helps extract flavors more evenly as it slowly heats.

Dissolve and mix

Gently stir the mixture until the coffee and sugar are fully suspended and the sugar is dissolved. Make sure there are no large clumps of grounds. Once mixed, stop stirring and place the cezve on low heat.

Heat slowly

Heat the cezve over the lowest possible flame or heat setting. Watch carefully as the coffee warms — do not leave unattended. As it slowly heats, foam will begin to form on the surface. For best flavor and crema, heat gently so foam develops without boiling rapidly.

First rising

Just as the foam begins to rise toward the brim and small bubbles appear at the edges (before it reaches a boil), remove the cezve from the heat. Skim a teaspoon of foam and place it into the demitasse cup.

Return to heat and second rise

Return the cezve to low heat and allow the coffee to come up again until it foams and rises. Remove from heat before it overflows. If desired, repeat a third time for a thicker foam, removing before a full boil each time.

Settle briefly

After the final removal from heat, let the cezve sit for 20–30 seconds so grounds settle to the bottom.

Pour and serve

Slowly pour the coffee into the prepared demitasse cup(s), aiming to keep the foam on top. Pour gently so most grounds remain in the cezve. Serve immediately with a small glass of cold water on the side to cleanse the palate.

Notes

Do not stir the cup after pouring; Turkish coffee is consumed allowing the fine grounds to settle. Adjust sugar to taste in future preparations. If using cardamom, grind fresh pods for the best aroma.