Amazing Turkish Coffee


I am always amazed at the process of making the Turkish coffee. For me, this coffee is a very traditional style created with passion and served with loved. If you want to expand your knowledge on coffee or try something new, then Turkish coffee is must try for you.

It has been a tradition at every home in Turkey to serve their guest with their famous Turkish Coffee. When visiting someone’s home, they will ask you is you want to drink Turkish coffee, but rather how you would like it to be prepared? Specifically, the host is asking for your sweetness preference.

To enjoy more the pleasure of drinking Turkish Coffee, this often served with water. The water allows the drinker to clear his or her throat before drinking coffee, making for the best enjoyment. But some people serve it with special treats like Turkish delights, chocolate or candy.

Since serving Turkish Coffee to a guest is a tradition, when serving it is important to start with the eldest in the room as a sign of respect.

To make Turkish coffee:

You will need filtered water, Turkish coffee, cezve (a special wide bottom pot, usually made of copper), Turkish coffee cups, and sugar.

Always use cold, filtered water. To measure the amount of water for each cup, use the coffee cup you are going to use. My rule of thumb is 1 ½ cup of water per coffee cup. Once again, the “cup” measurement is the coffee cup that you are going to serve the coffee in, rather than a standard measuring cup.

Turkish coffee is much more finely ground than regular coffee. I have never ground it myself and I wouldn’t recommend you do that either. Nowadays, you can find Turkish Coffee in most Middle Eastern or Mediterranean supermarkets. Kurukahveci Mehmet Efendi is one of the most popular brands of Turkish coffee.

For each cup of coffee, I use a heaping tablespoon of ground coffee. As I mentioned above, if your guests prefer their coffee with sugar, add the sugar in the very beginning, stirring the mixture until combined.

Slowly bring it to a boil over medium heat. This will take about 3-4 minutes, so keep a close eye on it. As the coffee warms, you will see a dark foam building up. This dark foam is very important. It is customary and important to serve Turkish coffee with foam on top. Closer to it coming to a boil, using a teaspoon, transfer some of the foam into each of your Turkish coffee cups. Return coffee pot to stovetop. As coffee comes to a boil, pour half of the coffee into the cups, over the foam. Return coffee pot to stovetop and boil the remaining coffee for an additional 15-20 seconds and pour the rest into the coffee cups, filling them to the rim.


Remember, Turkish coffee is different from your latte or black coffee because this is much denser that is why it is not advisable to drink more than one cup of Turkish coffee.


Try this recipe at home and I’m sure you will love it!