Restaurants›Ziba Restaurant ® مطعم زيبا›Cezve Recipe

Cezve Recipe

Name: Ziba Restaurant ® مطعم زيباs Cezve Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Turkish
Ingredients: 2 tsp finely ground Turkish coffee (powder-fine); 3 oz cold water; 1 tsp granulated sugar; 0.25 tsp cardamom (optional, crushed); 1 piece demitasse cup; 1 piece sugar bowl (for extra sugar); 1 oz cold water on the side (to cleanse palate)

Inspired by Ziba Restaurant ® مطعم زيبا

Time10m

Serves1

Turkish Coffee brewed in a traditional cezve, served with a cup and sugar bowl.

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Ingredients

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Coffee & Water

2 tsp finely ground Turkish coffee (powder-fine)3 oz cold water1 tsp granulated sugar

To Serve

1/4 tsp cardamom (optional, crushed)1 piece demitasse cup1 piece sugar bowl (for extra sugar)1 oz cold water on the side (to cleanse palate)

Method

Prepare & Combine

Measure

Measure 2 level teaspoons of Turkish coffee for one demitasse (about 6 grams). Place the coffee into a clean, dry cezve (Turkish coffee pot).

Add sugar and optional cardamom

Add 1 teaspoon granulated sugar into the cezve if you want sweetened coffee. For an aromatic variation, add 1/4 teaspoon crushed green cardamom. Note: sugar must be added now if you want it dissolved; it cannot be stirred out later.

Add cold water

Pour 3 ounces (about 90 ml) of cold water into the cezve over the coffee and sugar. Do not stir aggressively—gently swirl or stir once to incorporate the coffee and sugar into the water so the grounds are evenly wet.

Heat & Foam

Heat slowly

Place the cezve on the smallest burner over very low heat. Heating slowly is essential to develop a thick foam (kaimak) without boiling over. Leave the cezve mostly undisturbed for 2–3 minutes; you should see tiny bubbles forming around the edges as the temperature rises.

Watch for foam

As the coffee warms, foam will form across the surface. When the foam rises and nearly reaches the cezve’s rim (before a full boil), remove it from the heat. This first rise usually takes 3–5 minutes depending on heat intensity.

Collect foam

Spoon a small amount of the foam into the demitasse cup(s) to reserve the best foam for presentation. Return the cezve to low heat after transferring the foam.

Second rise

Allow the coffee to heat again slowly until it nearly reaches the rim once more (do not let it boil over). Remove from heat a second time. For a stronger brew, you may repeat for a third short rise, but avoid a full rapid boil which will flatten the foam and create a bitter taste.

Serve

After the final removal from heat, let the grounds settle for 30–45 seconds in the cezve. Then gently pour the coffee into the demitasse cup, aiming to distribute foam evenly among servings. Pour slowly so the majority of grounds remain in the cezve.

Serve immediately with a small glass of cold water and a sugar bowl on the side so guests can adjust sweetness. Place the reserved foam on top of the poured coffee if needed.

To drink: sip slowly so grounds settle; do not drink the last sliver in the cup which contains most of the sediment.