Turkish coffee is one of the oldest and most traditional coffee brewing methods, known for its rich, strong flavor and thick, unfiltered texture. Unlike modern espresso or drip coffee, Turkish coffee is boiled in a small pot and served with fine coffee grounds still in the cup.
In this guide, we’ll walk you through how to make authentic Turkish coffee at home, using the proper technique and equipment.
What Makes Turkish Coffee Unique?
✔ Finely ground coffee – Much finer than espresso, almost like powdered sugar.
✔ Slow brewing method – The coffee is boiled gently, creating a thick, frothy texture.
✔ Unfiltered coffee – The grounds settle at the bottom of the cup, making it intensely flavorful.
✔ Served with sugar & spices – Often brewed with sugar, cardamom, or cinnamon for extra taste.
💡 Fun Fact: Turkish coffee is recognized by UNESCO as an Intangible Cultural Heritage, highlighting its importance in Turkish culture.
What You’ll Need to Make Turkish Coffee
✔ Freshly ground coffee (medium to dark roast, finely ground)
✔ Cezve (or Ibrik) – A traditional small pot with a long handle.
✔ Cold water (filtered for best taste)
✔ Sugar (optional, for sweetness)
✔ Cardamom (optional, for extra aroma)
✔ Demitasse cups (small espresso-style cups for serving)
💡 Best Beans for Turkish Coffee: Look for 100% Arabica beans, as they produce a smoother, more aromatic cup.
Step-by-Step Guide to Making Turkish Coffee
Step 1: Grind the Coffee (Extra Fine)
✔ Use a Turkish coffee grinder or a burr grinder set to the finest setting.
✔ The grind should be powdery, almost like flour.
💡 Why It’s Important: Turkish coffee is not filtered, so the fine grind ensures a thick, rich texture.
Step 2: Measure Water & Coffee
✔ Use one demitasse cup of cold water per serving.
✔ Add 1 heaping teaspoon of finely ground coffee per cup.
✔ If using sugar, add it now, before brewing (Turkish coffee is never stirred after brewing).
💡 Sweetness Levels:
- No sugar: Sade
- A little sugar: Az şekerli (½ tsp sugar per cup)
- Medium sweet: Orta şekerli (1 tsp sugar per cup)
- Very sweet: Şekerli (2 tsp sugar per cup)
Step 3: Heat Slowly Without Stirring
✔ Place the cezve (ibrik) on low heat and let the coffee dissolve naturally.
✔ Do not stir—this helps create the signature thick foam.
✔ Heat until foam starts to form at the surface but do not let it boil.
💡 Pro Tip: The slower the brewing process, the richer the flavor.
Step 4: Remove & Pour the Foam
✔ Once foam starts forming, carefully scoop some foam into each cup.
✔ Return the cezve to the heat and let it continue brewing.
💡 Why This Matters: A well-made Turkish coffee should have a thick, frothy top.
Step 5: Pour the Coffee & Let It Settle
✔ Slowly pour the remaining coffee into each cup.
✔ Wait a minute or two to allow the grounds to settle at the bottom.
💡 No Stirring: Turkish coffee is never stirred after brewing—just sip carefully!
How to Serve & Enjoy Turkish Coffee
✔ Always serve with a glass of water – This cleanses the palate before tasting.
✔ Pair with Turkish delight or a small sweet treat.
✔ Drink slowly, allowing the flavors to develop on your tongue.
💡 Fun Tradition: Some people read fortunes from the coffee grounds left in the cup!
Common Mistakes to Avoid
🚨 Using a coarse grind – The coffee won’t create the proper foam.
🚨 Boiling too fast – Will result in a burnt taste and no foam.
🚨 Stirring after brewing – This disturbs the rich texture and foam.
💡 Best Tip: Take your time—Turkish coffee is about patience and tradition.
Conclusion
Turkish coffee is a rich, traditional experience that combines history, culture, and bold flavors. By grinding coffee extra fine, brewing slowly, and serving properly, you can enjoy an authentic cup of Turkish coffee at home.