How to make Turkish coffee at home in the traditional way.

by | Jul 11, 2019 | coffee | 0 comments


Turkish coffee.Turkish coffee served with Turkish Delight sweets on an Ottoman era service.

Strictly speaking, “Turkish coffee” was first made in Egypt. But in the 16th century, coffee and this particular method of making coffee were firmly rooted in Turkey.

Even today, coffee is still made this way … in Turkey, much of the Middle East and the Balkans.


How Turkish Coffee Breaks the Rules …

It makes us smile a lot. There is a certain snobbery among some greedy coffee drinkers. It is therefore with great pleasure and irony that we brew and serve a small demitasse of Turkish coffee, knowing that the brewing method goes against what experts advise today.

First, the coffee grounds and water are boiled together.

Second, you add sugar during the brewing process, not after the coffee is poured.

Third, no filter is used. So you end up with a lot of coffee grounds in your cup.

Milk or cream? Absolutely not.

Turkish coffee can be sweet, but it is served dark, with a natural foam on the surface.

How to make Turkish coffee …

The only equipment you need is an ibrik or “cezve”, which is a brass pot with a long handle.

Turkish coffee grinder, ibrik and cups

As for the coffee grounds, they must be very, very finely ground, to the consistency of talc. If you have a burr mill that will grind this well, great. Otherwise, you may need to buy ground coffee specifically for Turkish coffee making.

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This is what you do:

  1. Add half a cup of water and a teaspoon of Ibrik ground coffee for each serving.
  2. Add sugar. Again, a teaspoon per half cup. You can vary this a bit depending on your own preferences.
  3. Then place the ibrik on the stove or over a flame over low heat, and stir it while it heats … slowly.
  4. When the coffee boils and foams, remove it from the heat, pour a little froth into each cup, then put the ibrik back on the stove or burner.
  5. When the coffee foams a second time, pour the coffee into the cups, along with the remaining froth.
  6. Once in the cups, the coffee should no longer be stirred.
  7. Sip gently, as there will be a lot of coffee grounds in the cup, and while you will inevitably drink some, you want to leave most of it at the bottom of the cup.

There you go, a perfect cup of Turkish coffee, brewed in the simplest way possible and breaking all the rules.

If that sounds different from the instructions you may have read elsewhere, it’s because Turkish coffee is made in many different regions and countries, and everyone has their own way of brewing what they consider to be the perfect cup. .

Bosnian coffeeThere are local variations of Turkish coffee served in other countries. This bosanska kafa was brewed in Croatia.
Turkish cafe in SarajevoBosnian cafe in Sarajevo with an apple dessert called Tufahija.
Russian coffee.Making Turkish coffee in Samara, Russia.

What does Turkish coffee taste like? It tastes excellent.

I know because many moons ago I lived in Turkey for a year and drank Turkish coffee every day. It has its own unique taste and has nothing to do with your usual morning cup of coffee. It’s thick, sweet and really a coffee sipping.

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Do you have ground coffee in your mouth? Yes you do. But they’re so finely ground that it’s not like having ground coffee in your mouth. There is nothing difficult there. More like a soft, smooth paste.

If you’ve never tried Turkish coffee before, I can definitely recommend it.




About the Author: Nick Usborne aka Coffee Detective is a lifelong writer and coffee enthusiast. Find out more …


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