How To Make Turkish Coffee

Originating from the heart of the Ottoman Empire, Turkish coffee is renowned for its strong, unfiltered, and finely ground coffee. It’s prepared in a cezve, a special small pot, and since Turkish coffee is simmered, not boiled, it creates a unique texture and intensity. Known for its bold flavor, it’s often enhanced with sugar or spices like cardamom. Typically served in small cups, it’s a symbol of hospitality and a cherished social ritual. Want to know how to make Turkish coffee? Let’s get started!

Example of a cezve

How to Make Turkish Coffee

Start with quality coffee beans, preferably Arabica, known for their rich flavor and aroma. The Turkish Coffee by Elite is a great coffee to start with, as it’s very popular. In order to get the coffee ground to the fine powder that it needs to be, we suggest getting a burr coffee grinder like the JavaPresse Manual Coffee Grinder as it’s very cheap, easy to store, and has 18 grind settings. If you prefer an electrified coffee grinder look at the Cuisinart Electric Burr One-Touch Automatic. It is very highly rated, and only a little more than the JavaPresse.

Ingredients:

  1. Finely ground coffee (preferably Arabica beans) – 1 to 2 heaped teaspoons per cup
  2. Cold water – 1 cup (approximately 100-150 ml) per serving
  3. Sugar (optional) – to taste
  4. Cardamom or cinnamon (optional) – a pinch for added flavor

Equipment:

  1. A cezve (Turkish coffee pot) or a small saucepan
  2. Small coffee cups (traditional Turkish coffee cups, if available)
  3. A heat source (stove or an open flame)

Tips

  • Use fresh, cold water for the best flavor.
  • Stir the coffee gently in the pot before heating.
  • Heat the coffee on a low flame to avoid burning.
  • Scoop some foam into each cup for an authentic presentation.

Instructions

Prepare the Coffee Grounds:

    • Use about 1 heaped tablespoon (roughly 6-7 grams) of finely ground Turkish coffee for each 3 ounces (about 90 ml) of water. This ratio is for one small cup of Turkish coffee. It’s best to weigh the coffee for exact measurements, using a kitchen scale that has a .01 gram accuracy.
    • Grind the coffee to a very fine powder akin to flour. The fine grind is crucial for Turkish coffee’s authentic texture and flavor.

Measure the Ingredients:

    • For each serving, measure one cup of cold water into the cezve.
    • Add 1 to 2 heaped teaspoons of finely ground coffee per cup of water.
    • If desired, add sugar according to taste. Traditional Turkish coffee can range from unsweetened (sade) to very sweet (şekerli).

Mixing:

    • Gently mix the water, coffee grounds, and sugar in the cezve. If using, add a pinch of cardamom or cinnamon at this stage.

Brewing the Coffee:

    • Place the cezve on a low heat source. The key to perfect Turkish coffee is slow brewing, which allows the flavors to develop fully.
    • As the coffee heats, a froth will start to form. Watch closely, as it should never come to a full boil.

Serving the Coffee:

    • Just before the coffee boils, remove the cezve from the heat. Using a spoon, gently distribute some foam into each coffee cup.
    • Return the cezve to the heat and bring it close to boiling once more. To increase the foam, this step may be repeated several times.
    • Pour the coffee, allowing the foam to rise to the top and being careful not to disturb it too much.

Enjoying Your Turkish Coffee:

    • Serve the coffee with a glass of water and a sweet treat like Turkish delight. The water cleanses the palate, enhancing the rich flavor of the coffee.
    • Sip the coffee slowly. The grounds are not consumed, so stop drinking once you reach them.

Recipe Variations in Making Turkish Coffee

  • Sugar Types: Experiment with different types of sugar.
  • Spices: Add spices like cinnamon or cardamom for a unique flavor.
  • Consistency Adjustments: Modify the water amount for desired consistency.
  • Boiling Variations: Adjust the number of times the coffee is boiled.

Ideal Roast for Turkish Coffee

Mehmet Efendi Turkish Coffee

Medium to Dark Roast:

Turkish coffee typically uses a medium to dark roast. This roast level perfectly balances the beans’ inherent flavors and the rich, caramelized notes developed during roasting. The medium-to-dark roast complements the intense brewing method of Turkish coffee. It imparts deep, robust flavors without overwhelming bitterness, ensuring a well-rounded taste integral to the coffee’s character. These roasts have a shiny surface due to the oils released during roasting. They offer a good balance of the coffee’s original flavors with the deeper notes of a darker roast.

Wrapping Up Turkish Coffee

When making Turkish coffee, a cezve and a burr grinder will make the process a lot easier and more authentic. The consistency in grind size is key for the ideal Turkish coffee brew. Burr grinders offer adjustable settings that allow for fine-tuning to achieve the powdery consistency needed, and we’ve got a great rundown on the Best Small Coffee Grinders which can shed light on some options. They generate less heat and preserve the coffee’s flavor better than a manual grinder, and some of the higher-end grinders, like the Fellow, produce less static, making it easier to handle the grounds. We hope you find this helpful! Enjoy the process and experiment with different variations to find your perfect cup!