What is Turkish coffee?
Turkish coffee is the oldest brewing method still practiced — dating back to 16th century Ottoman palaces and now UNESCO Intangible Cultural Heritage. Ultra-fine grounds are simmered in a long-handled copper pot (cezve), poured unfiltered with the grounds settling at the bottom. The result is thick, intense, and ritualistic.
You'll need
- Cezve (Turkish coffee pot, copper preferred)
- Small spoon
- Demitasse cups
- Cold filtered water
- 10 g Seelaz Turkish coffee — Try our Turkish with Greek Mastic
Step by step
Measure cold water
Use one demitasse cup of cold filtered water per serving. Cold water is essential — it lets the flavors bloom slowly.
Add coffee and sugar
Per cup: 1 heaped teaspoon of ultra-fine Turkish coffee (powdered, not just fine) and sugar to taste — sade (no sugar), az şekerli (light), orta (medium), çok şekerli (sweet). Do not stir yet.
Place on low heat
Set the cezve on the lowest possible flame, or on traditional sand. Slow and patient — high heat will cook out the foam, which is sacred.
Watch for foam (köpük)
As the surface darkens, foam will rise around the edges. Stir gently once with a spoon to integrate the grounds, then let foam form again.
Pour foam first, then coffee
Just before it boils over, remove from heat. Spoon a little foam into each cup, then pour the coffee slowly over the foam. Wait one minute for grounds to settle before sipping.
Pro tips
- Never let it boil. Boiling kills the foam and leaves a flat, ashy taste.
- The thickest sip at the bottom is grounds — do not drink it. Some read fortunes in the residue.
- Serve with a small glass of cold water and a piece of Turkish delight or date.
Best coffee for Turkish brewing:
Shop Turkish with Masticالخلاصة بالعربي
القهوة التركي تجربة تراثية تتطلب الصبر. ماء بارد في الكنكة، ملعقة بن بودرة، وسكر حسب الرغبة، حرارة هادئة حتى ترتفع الوشة بدون غليان. تقدم مع كوب ماء بارد.
