Turkish coffee isn't just a drink — it's a small ritual that takes just a few minutes and rewards a little patience. The good news: you don't need fancy equipment, just a bit of precision. Here's the full method.
What You'll Need
- Extra-finely ground Turkish coffee — the grind is the single most important factor in Turkish coffee; it needs to be powder-fine (like Plain Coffee or Mehaweg Coffee from Nazim, already ground to the right size)
- A cezve (ibrik) — the traditional small pot, usually copper or stainless steel
- Cold water
- Sugar, to taste (no sugar, light, medium, or sweet)
- A small serving cup
The Steps
- Measure the water. For each cup, add cold water to the cezve equal to one cup's worth (roughly 60–70ml per serving).
- Add the coffee. About one heaped teaspoon of finely ground coffee per cup — adjust up or down for your preferred strength.
- Add sugar now, if you want it — before the heat goes on, not after.
- Stir well before placing the cezve on the heat, so the coffee dissolves into the water.
- Use very low heat. This is the real secret — high heat will scorch the coffee and ruin the foam. Keep it low and don't walk away.
- Watch the foam form. You'll see a light brown foam slowly build on the surface.
- Before it boils, distribute the foam. As it approaches a boil (small bubbles start to appear), lift the cezve and spoon a little foam into each cup, then return it to the heat.
- Let it boil once (don't let it boil over), then pour immediately into the cups.
- Let it rest for a minute before drinking, so the grounds settle to the bottom.
Tips That Actually Matter
- The grind is everything. If the coffee isn't fine enough, you won't get a good foam or a concentrated flavor. Coffee pre-ground specifically for Turkish brewing takes this variable off your hands.
- Low heat isn't optional — it's the whole method. Rushing it ruins the result.
- Plain and spiced brew exactly the same way — the spice blend (if using one) just goes in with the coffee from the start; everything else is identical.
Whether you're brewing for yourself in the morning or for guests after a meal, Turkish coffee rewards a little attention. Try it with Nazim's coffee and taste the difference.
