Desserts · The home kitchen
Turkish Coffee
Turkish coffee is concentrated, aromatic and served in small cups with its fine grounds left to settle naturally. The grind and the gentle heat are more important than elaborate equipment: a cezve is useful, but a narrow small saucepan can work for this home method. Decide on sugar before brewing, because stirring the finished cup disturbs the grounds. Watch for the rising foam rather than allowing a vigorous boil. A short pause after pouring makes the drink easier to sip and suits the unhurried end of a meal with baklava or another small sweet.
A home-style recipe inspired by our menu. Restaurant preparation, portions and ingredients may differ.
Make it at home
Turkish Coffee recipe
- Serves
- 2
- Prep
- 3 min
- Cook
- 5 min
- Rest / chill
- 1 min
- Total
- 9 min
Ingredients
- 160 ml cold water
- 14 g very finely ground Turkish coffee
- 2 tsp granulated sugar, optional
Method
Measure the water into a small cezve or a narrow, small saucepan. Add the coffee and, if using, sugar. Stir once until evenly mixed.
Set over low heat and warm slowly for 3–5 minutes without stirring again. Watch closely as a foam cap develops.
When the foam rises toward the rim, remove the pot from the heat before it boils over. Spoon a little foam into each of two small cups.
Pour the coffee slowly into the cups, keeping the last thick sediment in the pot if desired. Let stand for 1 minute so grounds settle, then sip without drinking the sediment.
Make it your own.
- Ordinary espresso grind is too coarse; buy coffee specifically ground for Turkish preparation.
- Use low heat and stay beside the pot because the foam can rise suddenly.
- If guests prefer different sweetness levels, brew separate small batches; sugar is usually added before brewing.