Turkish coffee in a cezve
Cold water, flour-fine coffee, low heat, and take it off just as the foam rises.
⏱️ 6 minA little practice
Starting recipe
7 g coffee + 70 g cold water per cup (1:10), heated slowly until the foam rises in 2–4 minutes. Never boil.
Grind: Extra fine, like flour
You need
- 7 g coffee per cup, ground extra fine like flour (or pre-ground Turkish coffee)
- 70 g cold water per cup
- A cezve sized for the number of cups you're making
- A small spoon
- A demitasse cup (about 70–90 ml)
- Optional: sugar
Step by step
Measure into the cezve
Pour 70 g of cold water per cup into the cezve. A demitasse cup filled with water is a handy measure too. Add 7 g of coffee per cup on top, and sugar now if you want it: it can't be added later without breaking the foam.
Stir once
Stir gently until the coffee sinks and there are no dry lumps. This is the only time you stir.
Heat slowly
Put the cezve on low to medium-low heat. Slow heating builds more foam and better flavor. Don't stir again.
2:00Watch for the foam
After 2–4 minutes a dark foam forms and begins to rise toward the rim. Stay right there: it rises fast at the end.
Never walk away. The foam can boil over in seconds and it's very hot.
Take it off just before it boils
When the foam reaches the neck of the cezve, lift it off the heat. Don't let it boil: boiling destroys the foam and makes the coffee harsh.
Spoon the foam, then pour
Spoon a little foam into each cup. Then pour the rest slowly and gently down the side of the cup, so the foam stays on top.
Let it settle
Wait about a minute before sipping so the grounds sink. Sip slowly and stop before you reach the sludge at the bottom.
60 sTaste and adjust
Weak? Use a little more coffee. Harsh or bitter? Use lower heat and take it off sooner. Thin and sour? Make sure the grind is truly flour-fine and heat a little more slowly.
Common mistakes
- Using hot water, which rushes the brew and gives little foam.
- Stirring during heating, which kills the foam.
- Letting it boil over.
- Using a grind that's only espresso-fine: it stays gritty and tastes thin.
- Using a big pot for one cup, so the foam spreads too thin.
Tastes off? Fix it
| If it… | Try this |
|---|---|
| Sour or thin | Make the grind finer (truly powder-fine) and heat more slowly so the coffee has longer to extract. |
| Bitter or harsh | Take it off earlier and never let it boil. If you grind it yourself, try one step coarser. |
| Weak | Use more coffee for the same water, for example 8 g instead of 7 g per cup. |
| Too strong | Use a little less coffee for the same water, for example 6 g per cup. |
| No foam | Start with cold water, use low heat, don't stir after the first time, and use fresh, finely ground coffee. |
Words you'll hear
- Cezve
- A small pot with a long handle and a narrow neck, traditionally copper or brass. Also called an ibrik.
- Foam
- The thick, creamy layer that rises to the top as the coffee heats. Plenty of foam is the sign of a well-made cup.
- Turkish grind
- The finest grind there is, like flour or cocoa powder. Many grinders can't go that fine; pre-ground Turkish coffee works well.
- Grounds
- The sludge that settles at the bottom of the cup. Let it settle and leave it there.
- Ratio
- Water weight divided by coffee weight. 1:10 means 7 g of coffee to 70 g of water, one small cup.
- Demitasse
- A small cup, about 60–90 ml, used for Turkish coffee and espresso.