Turkish was known for its thick texture and intense flavor. Making one cup does not require a filter, and its novelty has attracted some followers worldwide.
Turkish coffee is by no means complicated. Even if you don’t have the required equipment, you can still make an authentic cup with a bit of patience. In this guide, we will walk you through exactly how to prepare a cup of Turkish coffee, what makes Turkish coffee different, and how to make it work even if you don’t have all the usual gear.
What is Turkish coffee?
Turkish coffee is one of the oldest brewing methods still in use today. Originating from the Ottoman Empire, it’s known for its fine grind, slow simmer, and rich, unfiltered texture. The process involves boiling finely ground coffee beans directly in water, often with sugar. Until a frothy, almost velvety surface forms.
The result isn’t just strong coffee. It’s a concentrated, thick brew with a bold flavor and fine coffee grounds that settle at the bottom of the cup. There’s no paper filter, no pressing, and no straining. Instead, you drink it slowly and stop before hitting the sediment.
Traditionally, Turkish coffee is made in a small long-handled pot called a cezve (or ibrik), and often served with a glass of water and something sweet on the side. But while the method is old, it’s far from outdated. Turkish coffee is still a daily staple across the Middle East, the Balkans, and parts of Eastern Europe. And now, increasingly, in home kitchens around the world.
Making Turkish coffee with a cezve
A cezve (pronounced jezz-veh) is a small, long-handled pot traditionally used to make Turkish coffee. It’s usually made of copper or brass, though modern versions may also come in stainless steel or even ceramic. The cezve’s distinctive shape, a wide bottom, narrow neck, and pouring lip. It isn’t just decorative. It plays a crucial role in how Turkish coffee is brewed.
The design allows the coffee to heat slowly and evenly, helping to form that iconic foam on top. The narrow neck also helps trap the foam and push it upward as the coffee simmers, creating a rich surface layer without boiling over. The long handle keeps your hand safe from the heat, especially when brewing over an open flame.
Using a cezve is part of what gives Turkish coffee its signature texture and flavor, but it’s not just for tradition’s sake. It’s a smart, compact brewing tool that hasn’t needed much change in hundreds of years. In the next part, we’ll walk through how to make Turkish coffee using a cezve, step by step.
Instructions
Step 1: Measure your water
Start by pouring cold water into the cezve. One small cup per serving. Use the cup you’ll be drinking from to measure, so you get the right amount.
Step 2: Add the coffee
For each serving, add one heaping teaspoon of Turkish coffee to the cezve. Do not stir yet.
Step 3: Add sugar (optional)
Turkish coffee is traditionally served in three levels of sweetness:
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No sugar (sade)
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A little sugar (az şekerli) – about ½ tsp
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Medium sugar (orta şekerli) – 1 tsp
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Sweet (şekerli) – 1½ to 2 tsp
Add the sugar to the cezve before stirring. Don’t add sugar after brewing, it won’t dissolve well.
Step 4: Stir gently
Stir the coffee, water, and sugar (if using) gently until fully dissolved. After this, do not stir again.
Step 5: Heat slowly
Place the cezve over low heat. Let the coffee heat slowly. This helps develop the foam. As the coffee starts to rise and foam builds up, keep a close eye on it.
Step 6: Watch for the foam
Just before it boils, the foam will rise toward the top. As soon as it’s about to overflow, remove the cezve from heat.
Step 7: Serve the foam first
Spoon some of the foam into each cup. Then return the cezve to the heat.
Step 8: Let it foam again (optional)
You can repeat the heating process once or twice to intensify the flavor and thicken the texture. Each time, remove it just before it boils.
Step 9: Pour slowly
Pour the coffee slowly into each cup, letting the grounds settle at the bottom. Avoid stirring or shaking the cezve too much as you pour.
Making Turkish coffee without a cezve
No cezve? No problem. While a traditional Turkish coffee pot adds authenticity and ease, you can still get impressively close using everyday kitchen tools. Especially if you’re just curious to try it out before committing to specialty equipment.
What you’ll need
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Finely ground Turkish coffee
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Cold water
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A small saucepan or metal ladle (anything with a narrow base and high sides works best)
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Sugar (optional)
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A small spoon
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A demitasse or espresso-sized cup
Instructions
Step 1: Add cold water
Measure your water using the cup you’ll drink from. Add it to the saucepan or ladle.
Step 2: Add coffee and sugar
Use one heaping teaspoon of Turkish coffee per serving. Add sugar based on your taste (½ to 2 teaspoons per cup), then stir everything gently until it dissolves.
Step 3: Simmer slowly
Place the saucepan over low heat. Don’t stir again. Just let the coffee heat gradually. You’ll start to see a foam forming at the top—this is key.
Step 4: Remove before it boils
As the foam rises and nears the edge, take it off the heat before it boils over. Let it settle for a moment.
Step 5: Repeat (optional)
For a more traditional texture, you can put it back on the heat and let it foam up again one more time. Just don’t let it fully boil.
Step 6: Pour carefully
Slowly pour the coffee into your cup, trying not to disturb the grounds too much. Like before, let it settle a minute or two before sipping.
While this method might not produce the exact texture a cezve does, it gets you 90% of the way there. And once you fall in love with the flavor and the ritual, investing in a proper cezve becomes more than worth it.
Turkish coffee vs. other coffee
Turkish coffee stands apart from most home brewing methods—not just in flavor, but in philosophy. It’s more about ritual and patience than speed or volume. But how does it actually compare to the other coffees we drink every day?
Turkish Coffee vs. Espresso
While both are small, strong servings, espresso is brewed under high pressure, giving it a shot of crema and a more bitter edge. Turkish coffee, on the other hand, is simmered slowly, with ultra-fine grounds left in the cup. It’s richer, thicker, and often sweeter. More like a coffee concentrate with texture.
Turkish Coffee vs. French Press
French press coffee is full-bodied and aromatic, but it's filtered through a mesh plunger, leaving no grounds in the cup. Turkish coffee includes the grounds, giving it a unique texture and mouthfeel. French press is also more forgiving. Turkish coffee requires a finer grind and a watchful eye.
Turkish Coffee vs. Pour-Over
Pour-over coffee focuses on clarity. They are filtered, clean, and light. Turkish coffee is the opposite: unfiltered, dense, and bold. Pour-over lets the beans shine individually; Turkish coffee highlights the grind, brew time, and sweetness.
Turkish coffee doesn’t replace other brewing methods. It adds something completely different to your rotation. If you enjoy strong coffee, appreciate subtle sweetness, or just want a slower, more mindful way to start your day, Turkish coffee is worth learning.
A small cup, a big tradition
Turkish coffee may come in a tiny cup, but it carries centuries of tradition, culture, and craft. Whether you brew it with a cezve or improvise with a saucepan, the essence remains the same: a slow, deliberate process that invites you to pause.
Mastering the method takes a little practice, but the reward is a cup of coffee that's bold, velvety, and distinctly its own. So if you’re looking to expand your home brewing skills or just want to experience coffee in a completely new way, Turkish coffee is a meaningful (and delicious) place to start.