Turkish Coffee

Heritage in a cup — rich, aromatic, and timeless.


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Brew Ratio: 1 : 9  Yield: 2 cups (2 oz each)  Time: 5–7 min

Water Temp: Cold water to start

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INGREDIENTS

 

 

  • 2 heaping tbsp (≈20 g) Turkish coffee (very fine grind)

  • 180 ml (6 oz) cold water

  • 1 tsp sugar (optional — adjust to taste)

 


 

EQUIPMENT

 

 

  • Cezve (ibrik) — small copper or brass pot

  • Spoon for stirring

  • Demitasse cups (2 oz)

 


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METHOD

 

 

  1. Combine Ingredients – Add coffee, water, and sugar (optional) into the cezve. Stir to dissolve.

  2. Heat Slowly – Place on low to medium heat. Do not stir once it starts heating.

  3. Watch the Foam – As it warms, a thick foam (köpük) forms on top. Remove just before boiling over.

  4. Divide Foam – Spoon a little foam into each cup.

  5. Repeat – Return cezve to heat, allowing it to foam again 2–3 times, each time pouring small amounts into the cups.

  6. Serve – Let the coffee settle for 30 seconds. Do not stir.

 


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FLAVOR NOTES

 


Dense, velvety, and aromatic — with a syrupy texture and bold intensity.

A centuries-old ritual shared among friends and family.


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