Turkish Coffee
Finely ground coffee slowly heated in a cezve and served unfiltered — dense, aromatic and made to be enjoyed without rushing.
By KAVOVOUpdated
- Dose
- 7 g
- Yield
- ≈60 ml
- Time
- 6 min
- Vessel
- Turkish coffee cup, 60–90 ml
Ingredients
- 7 g extra-finely ground coffee
- 70 g cold filtered water
- 4 g sugar, optional
Equipment
- Cezve
- Coffee grinder
- Digital scale
- Low heat source
- Teaspoon
Turkish coffee is brewed and served in the same liquid: no filter, no pressure, just very fine grounds heated slowly until foam rises. The grounds settle in the cup, and the last mouthful stays there.
Steps
- Add 70 g of cold filtered water to the cezve.
- Add the coffee and optional sugar.
- Stir thoroughly before placing the cezve over the heat.
- Heat slowly over low heat. Do not stir again.
- Watch for a thick foam to form and begin rising towards the rim.
- Remove the cezve from the heat immediately before the coffee boils.
- Pour slowly into the serving cup, preserving the foam.
- Allow the coffee to rest for 1–2 minutes so the grounds settle.
- Sip slowly and leave the final mouthful containing the grounds in the cup.
Barista tip
Do not let the coffee boil. A slow rise creates more foam and a cleaner flavour than aggressive heat.
Troubleshooting
There is no foam. The heat was too high, the coffee boiled or the grind was too coarse.
The drink tastes weak. Increase the dose to 8 g or reduce the water slightly.
Too many grounds reach the mouth. Let the cup rest longer and avoid stirring after serving.
