Turkish coffee is known for its thick, foamy consistency, intense flavor, and fine grounds that settle at the bottom of the cup. Before we start, it’s important to gather all the right tools and ingredients. Turkish coffee is all about precision and the quality of the brew, so having the proper equipment is key.

Tools:

• Ibrik (Cezve): This is the small, long-handled pot specifically designed for making Turkish coffee. It’s typically made of copper, but stainless steel or brass versions work well too.
• Turkish Coffee Grinder: Turkish coffee is ground extremely fine, almost to the consistency of powdered sugar. If you don’t have a Turkish coffee grinder, a high-quality burr grinder will do the trick, but make sure it can grind finely enough.
• Demitasse Cups: These small espresso-sized cups are traditionally used to serve Turkish coffee. They’re perfect for the concentrated, bold flavor.

Ingredients:

• Finely Ground Coffee: The type of coffee you use matters. Turkish coffee is typically made from Arabica beans, known for their smooth and mild flavor. Freshly roasted and finely ground beans will give you the best result.
• Water: Cold, filtered water is ideal.
• Sugar (optional): Turkish coffee can be made with varying levels of sweetness, or no sugar at all.
  • Sade – no sugar
  • Az Şekerli – lightly sweetened (½ teaspoon sugar per cup)
  • Orta – medium sweetness (1 teaspoon sugar per cup)
  • Şekerli – very sweet (1 ½ to 2 teaspoons sugar per cup)
• Cardamom (optional): Although not always traditional, adding a pinch of ground cardamom is a popular option, especially in Middle Eastern variations.

Step-by-Step Guide to Making Turkish Coffee

Now that we have everything ready, let’s move on to the brewing process. Turkish coffee requires attention to detail, but the steps are simple once you understand the technique.

Step 1: Measure Your Ingredients

For each serving, you’ll need about 1 heaping teaspoon of ground coffee per 2 ounces (60 ml) of water. If you like your coffee stronger, you can use a little more.

• Measure water by filling your demitasse cups. Use one cup of water per serving. Pour the water into the ibrik.
• Add sugar to the water if you want your coffee sweetened. Remember, the sugar should be added before brewing. Stir to dissolve.

Step 2: Add the Coffee Grounds

Once the water and sugar are in the ibrik, add your finely ground coffee. Do not stir the coffee after adding it. This helps create a foam layer, which is essential for Turkish coffee.

Step 3: Heat the Coffee Slowly

Place your ibrik on low heat. Turkish coffee is brewed slowly to extract the full flavor of the beans. Heating it too quickly can ruin the taste and prevent the foam from forming.

• As the coffee heats, you’ll notice foam starting to rise. This foam is key to the authentic Turkish coffee experience, so keep an eye on it.
• Once the foam rises to the top but before it boils, remove the ibrik from the heat.

Step 4: Skim the Foam

Use a spoon to skim some of the foam and place it into the demitasse cups. The foam is a signature of Turkish coffee, and every cup should have some.

Step 5: Reheat the Coffee

Return the ibrik to the heat and allow the coffee to foam up again, but don’t let it boil. As soon as the foam rises, remove the pot from the heat again. Repeat this process once or twice to maximize the foam.

Step 6: Pour and Serve

After the third heating, carefully pour the coffee into your demitasse cups, ensuring an even distribution of foam. Let the coffee sit for a minute to allow the grounds to settle at the bottom.