How to Make Turkish Coffee - The Richest and Thickest Coffee

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How to Make Turkish Coffee - The Richest and Thickest Coffee

Turkish coffee is a thick, rich cup of coffee, usually no larger than 2 ounces, best served and enjoyed with friends and family.

It is made with a finely ground powdered coffee that is brewed in a coffee maker called a cezve or ibrik, which is used directly on the stove.

And unlike common American and European styles of coffee, Turkish coffee is unfiltered.

The coffee is poured directly from the cezve into the porcelain cup called finjan and then slowly enjoyed, like wine. Don't drink it fast as the powder needs to settle in the finjan first.

Turkish coffee is not difficult to make. It is always served with water, which is used to cleanse the palate before drinking the coffee.

And sweets are often served along with it, such as Turkish delight, candies, or chocolate.

Aysegul Sanford of the Foolproof Living blog explains that Turkish coffee is always served to the oldest person in the room first as a mark of respect.

Turkish Coffee Culture

Türkiye, the country formerly known as the Republic of Turkey, is a Mediterranean country that has a rich coffee history.

The Café Ottomano or Café Ottomano was born in the mid-16th century and became a center of social and political activity, with growing popularity.

At the end of the 19th century, there were about 2,500 cafes in Istanbul.

The Turkish coffee tradition goes beyond the coffee shop.

Turkish coffee is often part of traditional Turkish wedding customs, with coffee served by the bride while the groom and her family visit to ask for the bride's hand in marriage.

Turkish coffee grounds are sometimes used to predict the future.

This divination, similar to reading the tea leaf, involves turning the coffee cup over on a saucer when finished drinking, and then interpreting the shapes left by the coffee sediment.

Turkish coffee around the world

Although the name Turkish coffee implies that coffee is only found in Türkiye, you can find versions of Turkish coffee all over the Mediterranean. Greek coffee is almost identical to Turkish coffee, with its pot called a briki instead of a cezve.

Slovenia, North Macedonia, Montenegro, Croatia, and other Balkan countries have similar versions of Turkish coffee in their home countries.

In Bosnia and Herzegovina, the preparation is a bit different.

Lebanon, Israel and Armenia often prepare theirs with a touch of cardamom, while Morocco and Algiers may prepare it with cinnamon.

And, of course, you can find Turkish coffee all over the world in numerous Turkish restaurants or bakeries, as the Turks have moved and dispersed, bringing their culture and cuisine with them.

A finely ground powder

I generally recommend buying whole grains and then mashing them before infusing for the best quality. But Turkish coffee is the exception.

Unlike filter coffee or French coffee, Turkish coffee is made from finely ground coffee powder, a texture similar to wheat flour and finer than typical espresso beans.

Most home coffee grinders cannot produce such a fine ground coffee.

And prolonged grinding for a high performance burr grinder in such a fine setting will wear out the motor or wear out the burrs faster.

So I suggest buying a ground coffee specifically designed for Turkish coffee.

One popular brand that you can find online is Kurukahveci Mehmet Efendi.

Turkish coffee equipment

Although you can technically make Turkish coffee in any small pot, it is recommended to use a special pot called a cezve or ibrik, also known in Greece as a briki.

In English, the terms cezve and ibrik are used interchangeably.

But the word ibrik actually means jug in Turkish, like the container you pour water or lemonade into, and is never used to refer to coffee pot in Türkiye.

The cezve is a small pot with a wide base and narrower neck, with a long handle attached.

The shape of the pot is ideal for heating water, as it has a wide and stable base to place on the stove.

The sloped walls of the cezve also help the grounds to circulate within the pot as it boils.

The coffee pot has a spout that allows you to pour the Turkish coffee directly into the finjan, or small porcelain cup.

Traditionally, the cezve is made of copper or brass and is usually lined with pewter on the inside. But everyday cezve are usually made of stainless steel or aluminum.

The handle is usually made of wood, although it can be made of metal, plastic or resin.

Metal handles, while beautiful, are not recommended as metal can become hot during brewing, making service difficult.

You can find cezve and pretend online and in specialty stores, usually in games.

Cezve come in a variety of sizes. Choose the right cezve size for the amount of coffee you want to make.

There's no need to buy a large one if you only plan to make one or two servings. An 8-ounce capacity cezve will yield up to two 3-ounce servings.

Variations: Sweet, Spicy, Sparkling, and Creamy

Turkish coffee can be made with or without sugar.

When made with sugar, the sugar is mixed with the coffee grounds at the beginning of the preparation and then they are boiled together.

Therefore, it is important to ask how much sugar the person wants before the preparation.

Traditional terms for sweetness include sade (no sugar), az şekerli (a little sugar, about 1/2 to 1 teaspoon per cup), orta (medium sugar, about 1 to 1 1/2 teaspoons per cup), or şekerli (plus sugar, 1 1/2 to 2 teaspoons).

You can also prepare Turkish coffee with cardamom or cinnamon. In fact, you can even buy pre-ground Turkish coffee with cardamom already added to the powder.

The typical amount of cardamom or cinnamon varies depending on your preference, from 1/8 teaspoon to 1/4 teaspoon per cup.

Regional versions of Turkish coffee can have different flavors, including mastic, a woody-herbal resin from the mastic, finely ground almonds sprinkled on top, or honey and walnuts.

Turkish coffee can be served with or without foam.

When served with foam, bring the coffee to a boil and remove from heat. Pour the foam into the finjan and return the coffee to the stove to continue cooking.

Then gently pour the brewed coffee down the side of the finjan, trying not to disturb the foam placed on it.

Finally, although less commonly found in Türkiye, you can make Turkish coffee with milk instead of water, much like a Turkish version of a latte.

Just replace the water with an equal amount of milk. However, do not let the milk boil in the cezve, but simmer instead.

Engin Akin's book Essential Turkish Cuisine has a recipe for Turkish coffee with milk, and she suggests serving it in tulip-shaped Turkish teacups made of glass, rather than finjan porcelain.


For basic coffee

  • 1/3 cup of water
  • 1 tablespoon Turkish coffee powder


  • 1/2 to 2 teaspoons sugar, depending on preference
  • 1/8 to 1/4 teaspoon ground cinnamon or cinnamon, depending on preference


  • Cold water
  • Turkish delight or other sweet, optional


Mix the coffee, water, and (if using) sugar or spices into the cezve:

Place the water and the Turkish coffee grounds in a metal cezve (Turkish coffee pot). Add the sugar and/or spices, if using, to the pan along with the powder.

Stir with a small spoon or toothpick to combine.

Start preparing on medium-low heat:

Place the cezve on the stove and cook over medium-low heat until the water begins to boil.

This should take around 3-4 minutes. Don't try to speed the boil, you want it to boil slowly so the coffee has time to brew.

As soon as you see the Turkish coffee start to boil and rise, remove it from the heat. If you want to foam your Turkish coffee, put some cezve foam in your finjan (cup).

Once the coffee has settled, return the pot to the stove and bring to a boil again.

Repeat this process, remove the pot from the heat to allow the coffee to settle, and return to a boil 3 more times.


After the fourth time, pour the rest of the coffee into the finjan. Serve with a glass of cold water and a sweet such as Turkish delight on the side.

Enjoy this easy turkish coffee tutorial

Souce: defragmenteur

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