Traditional Turkish Coffee
This recipe makes a rich, strong, and aromatic Turkish coffee, traditionally served in small cups. The coffee is very finely ground and brewed by simmering in a special pot called a cezve. It's a delightful and stimulating beverage.
An original recipe by Forkin
- Total time
- 9 min
- Serves
- 1
- Difficulty
- Easy
- Per serving
- 26 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 60 mlwater
- 7 gcoffee, finely ground, Turkish style
- 0.5 tspsugar(optional)
Equipment
cezve · small coffee cup · small spoon
The method
Step by step
- 1
Combine the water, coffee, and sugar (if using) in a small pot called a cezve.
Cook’s note: For best results, use a traditional cezve. If you don't have one, a small saucepan will work.
- 2
Stir gently to combine the ingredients, ensuring no dry clumps of coffee remain.
- 3
Place the cezve over medium-low heat and bring it to a gentle simmer without stirring further.
About 3 min
Cook’s note: Do not boil rapidly; slow heating helps develop the flavor and froth.
- 4
As the coffee heats, a dark foam will begin to rise to the surface. Just before it boils over, remove the cezve from the heat.
About 1 min
Cook’s note: Watch it closely, as it can boil over very quickly.
- 5
Pour a small amount of the foam into your serving cup.
Cook’s note: The foam is considered an important part of a good Turkish coffee.
- 6
Return the cezve to the heat for another 30 seconds to allow the coffee to rise again, then remove it.
About 1 min
Cook’s note: This second rise helps intensify the flavor and creates more foam.
- 7
Carefully pour the rest of the coffee into the cup, allowing the grounds to settle at the bottom.
Cook’s note: Avoid disturbing the grounds when pouring.
- 8
Let the coffee rest for 1-2 minutes to allow the grounds to fully settle before serving.
About 2 min
Per serving
Nutrition
- Calories
- 25.9kcal
- Protein
- 0.3g
- Carbs
- 5.6g
- Fat
- 0.1g
- Fibre
- 0.4g
- Sugar
- 2.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Turkish coffee is best enjoyed immediately after preparation and should not be stored.
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