Making Turkish Coffee at Home
The secret to this method is the grind; it must be a fine powder, consistent with flour or confectioner's sugar. You are looking for a steady rise of the foam, which signals that the extraction is complete without scorching the coffee.
The grind is your only constraint.
If your grounds are coarse, the coffee will be watery and lack the signature foam. Use a high-quality burr grinder set to the absolute finest setting.
- Cezve (copper or stainless steel coffee pot)
- Demitasse cup
- Long-handled spoon
What goes in.
- 1 cupcold filtered water (measured using the demitasse cup)
- 2 tspfinely ground coffee
- to tastegranulated sugar (optional)
Managing the Foam
Keep the pot over low heat and watch the edges. You must remove the cezve from the heat the moment the foam begins to climb the sides, before it breaks into a boil.
The method.
Measure
Pour one demitasse cup of cold water into the cezve. Add your coffee grounds and sugar, if using, to the water.
Dissolve
Stir the mixture gently with your spoon until the coffee is fully incorporated. Once stirred, do not touch the coffee again.
Heat
Place the cezve over low heat. As it warms, a dark foam will begin to form on the surface.
Extract
When the foam rises toward the rim, lift the pot from the heat. Use your spoon to transfer the thickest foam into your cup.
Finish
Return the pot to the heat to let it rise a second time, then pour the remainder of the coffee slowly into the cup, preserving as much foam as possible.
Other turns to take.
Spiced
Add a single cardamom pod or a pinch of ground cardamom to the water before heating.
Sweetened
Add the sugar at the beginning; adjust based on whether you prefer it 'az sekerli' (little sugar) or 'orta' (medium sugar).
When it doesn't go to plan.
Always use cold water to ensure a longer brewing time, which allows for better flavor extraction.
Let the cup sit undisturbed for two minutes after pouring; this allows the grounds to settle firmly at the bottom.
Do not drink the very bottom of the cup, as the sediment is intended to remain in the vessel.
The ones that keep coming up.
Can I stir the coffee once it's on the stove?
No. Stirring at that stage collapses the foam and leads to a thin, lackluster texture.
Is it normal for the coffee to be thick?
Yes. The texture should be syrupy and dense because the grounds remain in the cup.
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