Turkish coffee is a small, rich, and densely brewed coffee, typically no more than 2 ounces per serving, ideally enjoyed with friends and family. Made with finely ground coffee, it is brewed in a cezve or ibrik on the stovetop. Unlike American or European coffee, Turkish coffee is not filtered; instead, it’s poured straight from the cezve into a porcelain cup called a finjan and savored slowly, allowing the grounds to settle.
Brewing Turkish coffee is straightforward and traditionally served with water to cleanse the palate before sipping. Commonly, it is paired with sweets such as Turkish delight, candies, or chocolate. According to Aysegul Sanford from Foolproof Living, Turkish coffee is customarily offered first to the eldest person as a sign of respect.
Turkish Coffee Culture
Türkiye, formerly known as the Republic of Turkey, shares a deep-rooted history with coffee. The Ottoman coffeehouse emerged in the mid-16th century and quickly became a center for social and political interactions, leading to around 2,500 coffeehouses in Istanbul by the late 19th century.
Beyond coffeehouses, Turkish coffee is part of Turkish wedding traditions, where the bride-to-be serves coffee to the groom and his family during the marriage proposal. The coffee grounds are sometimes used for fortune-telling, similar to reading tea leaves, by interpreting the shapes left on the saucer after turning the cup upside down.
Turkish Coffee Around the World
Despite its name, Turkish coffee is not exclusive to Türkiye. It is popular across the Mediterranean, with Greek coffee being almost identical, using a briki instead of a cezve.
In countries like Slovenia, North Macedonia, Montenegro, Croatia, and others in the Balkans, variations of Turkish coffee are prevalent. Bosnia and Herzegovina have their unique preparation method.
In Lebanon, Israel, and Armenia, a hint of cardamom is often added, while in Morocco and Algeria, cinnamon may be used.
Turkish coffee is available worldwide in various Turkish eateries and bakeries, a testament to the cultural influence spread by Turkish immigrants.
A Powder Fine Grind
Unlike typical coffee varieties, Turkish coffee uses coffee ground to a powder-like consistency, as fine as all-purpose flour. Most home grinders can’t achieve this, and grinding fine at home can wear out burr grinders quickly. Hence, it’s advisable to purchase pre-ground coffee made for Turkish coffee, like Kurukahveci Mehmet Efendi.
Equipment for Turkish Coffee
While any small pot can be used, a cezve (or ibrik, known as briki in Greece) is recommended. Despite interchangeable use in English, “ibrik” means “pitcher” in Turkish and isn’t used for coffee pots in Türkiye.
Cezves, which typically have copper or brass exterior linings and often tin interiors, are designed with a wide base and narrow neck for even heating. Handles are usually wooden to avoid heat but can also be made from metal, plastic, or resin. Online or specialty shops often offer cezve and finjan sets in various sizes.
Variations: Sweet, Spicy, Foamy, and Creamy
Turkish coffee can be sweetened to taste. Sugar is added with coffee grounds at the start, so it’s essential to ask preferences upfront. The sweetness levels are sade (no sugar), az şekerli (lightly sweetened), orta (medium sweetened), and şekerli (sweet).
Add spices like cardamom or cinnamon. Pre-ground Turkish coffee with cardamom is available, and amount preference varies. Regional variations may include mastic, almonds, or honey and walnut.
For foam, manage the boil. Near-boil coffee is spooned into the finjan, and then brewed coffee is gently poured to avoid disturbing the foam.
Although less common, Turkish coffee can be prepared with milk instead of water, similar to a latte. Replace water with milk, brought to a simmer, not boil. Engin Akin suggests serving this variation in tulip-shaped glass tea cups from her Essential Turkish Cuisine book.
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For the basic coffee
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1/3 cup water
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1 tablespoon Turkish coffee grounds
Optional
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1/2 to 2 teaspoons sugar, depending on preference
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1/8 to 1/4 teaspoon ground cinnamon or cinnamon, depending on preference
To serve:
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Cold water
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Turkish delight or another sweet treat, optional
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Mix the coffee, water, and (if using) sugar or spices in the cezve:
Place the water and Turkish coffee grounds in a metal cezve (Turkish coffee pot). Add the sugar and/or spice, if using, to the pot along with the grounds. Stir with a small spoon or chopstick to combine.
Tip
Always add the sugar and/or spice to the water with the coffee grounds. Mix together, then boil on the stovetop without stirring the coffee.
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Begin brewing over medium-low heat:
Place the cezve on the stovetop and cook on medium-low heat until the water just starts to boil, around 3 to 4 minutes. Avoid rushing; a slow simmer ensures proper brewing.
Tip
Stay vigilant while brewing; an unattended cezve can boil over quickly, causing a mess.
Once the coffee begins to boil and rise, remove from heat. To add foam, scoop some from the cezve into the finjan.
After it settles, return the pot to the stove, bringing it to boil again. Repeat this for a total of four times, allowing the coffee to settle each time.
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Serve:
After the fourth boil, pour the remaining coffee into the finjan. Serve with a glass of cold water and a sweet treat like Turkish delight.
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