Authentic Turkish Coffee Recipe
Learn how to make authentic Turkish coffee at home with finely ground coffee, cold water, and a traditional cezve. This step-by-step recipe explains the correct coffee-to-water ratio, sugar levels, and expert foam tips for rich, aromatic Turkish coffee.
Equipment
- Cezve / Turkish coffee pot
- Small Turkish coffee cup
Ingredients
- 70 ml cold filtered water
- 2 heaping teaspoons finely ground Turkish coffee about 6–7 g
- Sugar optional:
- No sugar for Sade
- ½ teaspoon sugar for Az Şekerli
- 1 teaspoon sugar for Orta
- 2 teaspoons sugar for Şekerli
Instructions
- Measure the water
- Pour 70 ml cold filtered water into a cezve for each serving. Cold water helps the coffee heat slowly and supports better foam formation.
- Add the coffee
- Add 2 heaping teaspoons, about 6–7 g, of finely ground Turkish coffee. The coffee must be much finer than espresso, almost like powder.
- Add sugar if desired
- If you prefer sweetened Turkish coffee, add the sugar before brewing. Use ½ teaspoon for lightly sweet, 1 teaspoon for medium sweet, or 2 teaspoons for sweet coffee.
- Stir before heating
- Stir the coffee, water, and sugar gently for 20–30 seconds until everything is evenly combined. Do not stir again after placing the cezve on the stove.
- Brew over low heat
- Place the cezve over the lowest heat setting. Let the coffee heat slowly for 3–5 minutes. Do not rush this step, because high heat destroys the foam and can make the coffee bitter.
- Watch the foam
- As the coffee warms, foam will begin to rise. Remove the cezve from the heat just before it reaches the rim. Do not let it boil aggressively.
- Divide the foam
- Spoon a little foam into the serving cup first. This helps preserve the classic foamy surface of Turkish coffee.
- Pour the coffee
- Slowly pour the remaining coffee into the cup without disturbing the foam.
- Let it rest
- Wait 1–2 minutes before drinking so the coffee grounds settle at the bottom of the cup.
Notes
Recipe Notes:
Use only finely ground Turkish coffee. Espresso or drip coffee grounds are too coarse.
Always start with cold filtered water.
Do not stir after the coffee begins heating.
Turkish coffee should rise slowly, not boil strongly.
Serve with a glass of cold water and a small sweet such as Turkish delight or baklava.
Do not drink the coffee grounds at the bottom of the cup.
Reheating Turkish coffee is not recommended.