Turkish Coffee

Turkish Coffee

Ottoman Empire — 15th century (first coffeehouses in Istanbul, 1475)

Coffee ground to a powder, simmered in a cezve (small long-handled pot) with water and sugar. It's unfiltered — you drink the liquid and leave the grounds at the bottom, where fortune tellers read your fate. UNESCO added Turkish coffee culture to its Intangible Cultural Heritage list in 2013. The foam on top is a point of pride.

Brew Time3–5 minutes
TemperatureHeated to just below boiling (~95°C / 203°F)
Ratio7–10g extra-fine coffee + 60–70ml water + sugar to taste
GrindExtra fine — like powdered sugar, finer than espresso

How to make it

  1. 1

    Add cold water and sugar (if desired) to a cezve — 60ml water per serving.

  2. 2

    Add 7–10g of extra-finely ground coffee on top. Do not stir yet.

  3. 3

    Place on low heat and watch carefully. As the coffee heats, a dark foam will form on the surface.

  4. 4

    Just before it boils (when foam starts to rise), remove from heat. Spoon some foam into each cup.

  5. 5

    Return to heat briefly, let it rise once more, then pour slowly into cups. Wait 2–3 minutes for grounds to settle before drinking.