Turkish coffee: how to prepare it in the Cezve
Turkish coffee is one of the oldest brewing methods still used unchanged today. It's cooked in a small copper pot called a cezve (also known as an ibrik). The coffee is ground very finely, brought to a boil together with the water, and poured into small cups grounds and all - traditionally with sugar.
If you're curious how this method traveled from Ethiopia via the Ottoman Empire to Europe: that's covered in our history of coffee.
What you'll need
- 7 g very finely ground coffee - finer than for espresso, almost powder-fine
- 70 ml cold water
- 1 tsp sugar (optional)
- a cezve or ibrik, ideally made of copper
Step by step
- Add the water to the cezve and place it over medium heat.
- Add the sugar (if using) and the ground coffee, and stir until everything is evenly mixed in.
- Heat slowly. Don't let it boil rapidly - the foam should rise, not boil over.
- As soon as the foam rises, take the cezve briefly off the heat, let it settle, and let it rise once or twice more.
- Pour immediately into small cups, distributing the foam evenly. Let it sit briefly before drinking so the grounds can settle.
Variations
For Turkish coffee with cardamom or with cinnamon, add half a teaspoon of the spice to the water along with the ground coffee. Everything else stays the same. Both variations can take a bit more sugar than the plain version, but don't need it.
What matters most
- Grind size is the most important lever. Too coarse, and the grounds won't settle properly and the coffee stays thin.
- Slow beats hot. A rolling boil destroys the foam and makes the coffee bitter.
- Freshly ground tastes noticeably better. Which bean you use is a matter of taste - you'll find a selection among our coffee beans.
- Serve immediately. Left standing, Turkish coffee turns unpleasant quickly.
And as always: whether you prefer it with sugar, without sugar, with cardamom, or plain is up to you. We are United by Coffee.
Keep reading in Coffee Knowledge: History of Coffee · Arabica · Espresso · V60 Guide · Our Coffee Beans
Frequently Asked Questions About Turkish Coffee
How finely does the coffee need to be ground?
Finer than for espresso, almost powder-fine. Many espresso grinders reach their limit there - Turkish coffee needs a grinder that handles this range cleanly, or ready-ground coffee.
How much coffee per how much water?
As a starting point, 7 grams to 70 milliliters of cold water - one small cup. If you like it stronger, go up to 8 or 9 grams.
When does the sugar go in?
At the start, together with the coffee and water. Stirring it in afterward destroys the foam. Traditionally, you're asked how sweet you'd like it when it's served, and it's prepared accordingly.
Should the coffee boil?
It should rise, but not boil rapidly. As soon as the foam rises, take the cezve off the heat. Letting it boil through loses the foam and leaves you with a bitter brew.
Do you drink the grounds too?
No. The grounds settle at the bottom of the cup; you drink down to just above them. That's also why Turkish coffee isn't stirred once it's poured.
What cezve size is right?
One that matches the amount: the pot should be about two-thirds full so the foam has room to rise. A cezve that's too large for a single cup works poorly.
Is Turkish coffee stronger than espresso?
Per cup, it usually contains a bit more liquid and a similar amount of coffee. It tastes different though - unfiltered, with fine grounds, giving it a denser mouthfeel.
