📝 About This Recipe
Step into the historic coffeehouses of Istanbul with this centuries-old brewing method that transforms extra-fine grounds into a thick, frothy, and deeply aromatic elixir. Turkish Coffee is celebrated for its 'köpük' (velvety foam) and the rich sediment that settles at the bottom, offering a bold caffeine kick with an earthy finish. This recipe respects the slow-brew tradition, ensuring a perfect balance of sweetness and spice that lingers beautifully on the palate.
🥗 Ingredients
The Coffee Base
- 2 heaping tablespoons Turkish Coffee Grounds (Must be extra-fine, powder-like consistency (Arabica beans preferred))
- 2 coffee cups Cold Filtered Water (Use the same fincan/cup you will serve in for measurement)
- 2 teaspoons Granulated Sugar (Adjust to taste: 'Sade' (none), 'Orta' (medium/1 tsp per cup), or 'Şekerli' (sweet/2 tsp per cup))
- 1 piece Green Cardamom Pod (Lightly crushed to release oils; optional for aromatics)
Traditional Accompaniments
- 2 small glasses Chilled Water (To cleanse the palate before sipping)
- 2 pieces Turkish Delight (Lokum) (Rose or Pistachio flavored)
- 2 squares Dark Chocolate (High cocoa content to complement the bitterness)
- 2 small slices Crystallized Ginger (For a modern spicy contrast)
👨🍳 Instructions
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1
Measure your water by filling your serving cups (fincan) to the brim with cold, filtered water and pouring them into the copper cezve (long-handled pot).
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2
Add the extra-fine coffee grounds to the cold water. Do not stir them yet; let the coffee float on the surface for a moment.
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3
Add the desired amount of sugar based on your preference. For 'Orta' (medium), add one teaspoon per cup.
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4
If using cardamom, drop the lightly crushed pod into the mixture now to infuse during the heating process.
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5
Using a small wooden spoon, stir the coffee and sugar gently until the grounds are fully incorporated and no dry clumps remain.
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6
Place the cezve over the lowest possible heat on your stovetop. Slow brewing is the secret to a thick, rich foam.
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7
Watch the pot closely. Do not stir the coffee again once it is on the heat, as this will break the surface tension needed for foam.
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8
After 3-4 minutes, you will see a dark foam (köpük) beginning to rise from the edges toward the center.
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9
Just before the coffee reaches a boil—when the foam rises near the rim—remove the cezve from the heat immediately.
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10
Using a small teaspoon, gently spoon a portion of the thick foam into each of your serving cups.
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11
Return the cezve to the heat for another 15-20 seconds to allow it to rise a second time, which intensifies the flavor.
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12
Slowly pour the remaining coffee into the cups, pouring down the side of the cup to avoid dissipating the foam you already placed inside.
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13
Let the coffee sit in the cups for at least 90 seconds. This allows the sediment (telve) to settle completely at the bottom.
💡 Chef's Tips
Always use cold water to start; warm water prevents the foam from developing properly. The coffee must be ground finer than espresso, almost like powdered sugar, or it will feel gritty. Never let the coffee reach a rolling boil, as this burns the grounds and destroys the delicate foam. If you are making multiple cups with different sugar levels, brew the 'Sade' (no sugar) version first. Clean your cezve with water only; soap can leave residues that affect the delicate oils of the coffee.
🍽️ Serving Suggestions
Serve with a small glass of ice-cold water to cleanse the palate before the first sip. Pair with a piece of double-roasted pistachio Turkish Delight for a classic experience. Offer a small bowl of dried figs or apricots to balance the coffee's intensity. Accompany with a small glass of pomegranate liqueur for an evening treat. Place a single square of 70% dark chocolate on the saucer for a bitter-sweet harmony.