Turkish coffee is a traditional unfiltered coffee brewed slowly with an exceptionally fine grind, producing a rich cup topped with a delicate foam.
Combine the coffee, water, and sugar before heating, then bring the cezve close to a simmer twice so the foam develops without boiling away.
Do not stir after the foam begins to rise. Lift the cezve from the heat immediately, then spoon foam into the cups before pouring the rest.
Serving Suggestions
Serve with a glass of cold water and a small piece of Turkish delight, chocolate, or fruit.
Recipe Notes
Turkish coffee is best served immediately. Let the grounds settle for a minute before sipping and do not drink the sediment at the bottom.
Classic Turkish Coffee
Rich foamy coffee brewed in a cezve with finely ground coffee, water, sugar, and optional cardamom.
Equipment
- Cezve or small saucepan
- Teaspoon
- Two small coffee cups
Ingredients
Coffee
- 1 1/2 cups cold water
- 4 tsp finely ground Turkish coffee heaping teaspoons
- 2 tbsp granulated sugar optional, adjust to taste
- 2 pods cardamom crushed, optional
To Serve
- 2 cups cold water for serving
- 4 pieces Turkish delight optional
Instructions
Combine:
- Add the cold water, finely ground coffee, sugar, and cardamom to a cezve. Stir until the coffee is evenly suspended.
- Place over low to medium heat and warm slowly until a foamy layer begins to rise.
Build the Foam:
- Remove the cezve from the heat just before the coffee boils. Spoon some foam into each cup.
- Return the cezve to the heat and let the foam rise once more without boiling hard. Pour slowly into the cups.
Serve:
- Let the coffee stand for one minute so the grounds settle. Serve with cold water and Turkish delight.
Notes
- Use coffee ground as finely as flour; a standard drip grind will not produce the right texture.
- For unsweetened coffee, omit the sugar. Medium sweetness uses one tablespoon per two cups.
Nutrition
Calories: 45kcalCarbohydrates: 11gSodium: 5mgSugar: 10g