Turkish Coffee: How to Brew It the Traditional Way at Home
HOW-TO
Turkish Coffee: How to Brew It the Traditional Way at Home
Written by Monica
Turkish coffee is more than a drink. It is a timeless ritual of hospitality and tradition, brewed in a cezve with roots in the Ottoman Empire.
Whether you’re new to it or refining your method, this guide walks you through making authentic Turkish coffee at home, from tools to technique.
What is Turkish Coffee?
Turkish coffee refers to a style of coffee preparation that originated in the Ottoman Empire and has since become popular across Turkey, Greece, the Middle East, and the Balkans. It is made using very finely ground coffee beans, water, and optionally sugar or spices, all brewed together in a small pot known as a cezve (or ibrik). Unlike filtered coffees, Turkish coffee is not strained. The grounds remain in the cup, settling at the bottom as the coffee cools.
This brewing method creates a distinctive drink with a thick consistency, bold flavour, and a layer of delicate foam on top. More than just a beverage, Turkish coffee holds a symbolic place in social gatherings, ceremonies, and even fortune-telling traditions.
The Cultural Significance of Turkish Coffee
Turkish coffee has a long and fascinating history. Introduced to the Ottoman Empire in the 16th century, it quickly became a symbol of social life and hospitality. Coffee houses (kahvehane) were central to social gatherings, politics, and cultural exchange.
In Turkey, Turkish coffee plays a significant role in hospitality, courtship rituals, and even fortune telling (known as tasseography). After drinking, the cup is inverted onto the saucer and the patterns left by the grounds are interpreted. Offering Turkish coffee to guests is a sign of respect.
In 2013, UNESCO added Turkish coffee to its list of Intangible Cultural Heritage of Humanity, recognising its cultural value and social importance.
What You Need for Turkish Coffee
#1
The Cezve (Turkish Coffee Maker Pot)
The cezve is the traditional Turkish coffee pot used for brewing. This small pot features a wide base, narrow neck, and a long handle, designed to make pouring easier while controlling the formation of the foam. The word cezve comes from Turkish, but the pot has different names depending on where you are: ibrik in much of the Middle East or briki in Greece
#2
Finely Ground Turkish Coffee beans
The grind size is crucial for authentic Turkish coffee. You’ll need coffee ground extremely finely, almost to a flour-like powder. This allows the grounds to mix completely with the water during brewing, creating the signature texture.
A medium-dark roast is traditionally preferred for Turkish coffee, offering a balanced combination of acidity, body, and bitterness.
While traditional recipes use blends from Turkey or the Middle East, you can also experiment with speciality coffees for unique flavour profiles.
#3
Fresh Water
Always use cold, filtered, or mineral water to make Turkish coffee. Impurities or strong mineral flavours in tap water can negatively affect the final taste.
#4
Optional Ingredients
Sugar: Sweetness is often added before brewing. You can choose between unsweetened (sade), medium-sweet (orta), or sweet (şekerli) options.
Cardamom: This spice is sometimes added for a traditional twist, particularly in Middle Eastern variations.
Cinnamon or clove can also be used, but less commonly.
What type of coffee should I use in a Turkish coffee maker?
We recommend that you choose medium-high roast coffees.
You can test speciality coffees with this type of method. In recent years, during the ibrik championships organised by the SCA, the candidates have used speciality coffees.
Step-by-Step Guide: How to prepare turkish coffee?
Ingredients
1 heaping teaspoon (about 7g) of finely ground Turkish coffee per cup (about 70ml of water)
Sugar (if desired)
Water
Optional: a pinch of ground cardamom.
Material
A Turkish coffee pot called cezve (also known as an ibrik or briki)
A hovoli, a traditional sand heater (alternatively a gas stove, electric hob, or camping stove)
A teaspoon
Small serving cups (typically demitasse cups with a narrow base)
Preparation
Step 1Pour cold water into your cezve — use the cup you’ll be serving in as a guide for the quantity.
Step 2Add the finely ground coffee directly into the water. At this point, do not stir. The coffee grounds should float on top.
Step 3Add your sugar and spices (such as cardamom or cinnamon) now, according to your taste.
Step 4Gently stir the mixture until the coffee, water, and sugar (if added) are evenly blended. Be careful not to overmix — the texture should remain smooth.
Step 5Place the cezve over low to medium heat. If using a hovoli (heated sand), it allows for a slow, even brew. Otherwise, a stove or hob works perfectly.
Let the coffee heat slowly without stirring. As the mixture warms, bubbles will begin to form and a thick foam (kaymak) will rise to the surface.
Step 6Just before the coffee begins to boil and overflow, remove the cezve from the heat. Spoon some foam into each cup.
Step 7Return the cezve to the heat and allow the foam to rise again. Repeat this step two or three times for a richer, creamier coffee.
Pour the remaining coffee slowly and carefully into the cups, ensuring an even distribution of foam.
Step 8Let the coffee rest for 30 seconds to 1 minute, allowing the grounds to settle at the bottom of the cup.
Serve without stirring — and enjoy this traditional ritual of Turkish coffee.
Step 1
Pour cold water into your cezve — use the cup you’ll be serving in as a guide for the quantity.
Step 2
Add the finely ground coffee directly into the water. At this point, do not stir. The coffee grounds should float on top.
Step 3
Add your sugar and spices (such as cardamom or cinnamon) now, according to your taste.
Step 4
Gently stir the mixture until the coffee, water, and sugar (if added) are evenly blended. Be careful not to overmix — the texture should remain…
Step 5
Place the cezve over low to medium heat. If using a hovoli (heated sand), it allows for a slow, even brew. Otherwise, a stove or…
Step 6
Just before the coffee begins to boil and overflow, remove the cezve from the heat. Spoon some foam into each cup.
Step 7
Return the cezve to the heat and allow the foam to rise again. Repeat this step two or three times for a richer, creamier coffee.…
Step 8
Let the coffee rest for 30 seconds to 1 minute, allowing the grounds to settle at the bottom of the cup. Serve without stirring —…
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MaxiCoffee Tasty tip
Serving Turkish coffee is a ritual in itself. It is poured into small cups, accompanied by cold water and a sweet treat like Turkish delight or baklava to balance the intensity of the brew. The coffee is sipped slowly, without stirring, and the grounds left at the bottom are never drunk. Some even read their fortune in the remaining patterns, a tradition known as tasseography.
Fortune-Telling with Turkish Coffee: Reading the Coffee Grounds
One of the most fascinating traditions associated with Turkish coffee is coffee fortune-telling, known as Tasseography. After finishing your cup of Turkish coffee, you’ll often notice a thick layer of coffee grounds settled at the bottom. In many cultures, especially in Turkey, Greece, and the Middle East, these grounds are believed to reveal messages about your future.
How It Works
Once you’ve finished your coffee, place the saucer on top of the cup. Make a wish and carefully turn the cup upside down, letting the remaining grounds drip onto the saucer. After a few minutes, lift the cup and observe the shapes and patterns left by the grounds inside.
Interpreting the Symbols
Each shape is open to interpretation and can symbolise different aspects of life—love, career, travel, or health. For example:
A bird might symbolise good news.
A circle can represent success or completion.
A straight line may indicate a clear path ahead.
While some take this tradition seriously, others enjoy it as a fun and mystical way to end their coffee experience. Whether or not you believe in coffee reading, it’s a charming ritual that adds another layer of cultural richness to the tradition of drinking Turkish coffee.
Tips for Brewing the Best Turkish Coffee
#1
Use fresh coffee: The freshness of the beans significantly impacts the taste. Always grind your coffee just before brewing if possible.
#2
Do not stir after heating begins: Stirring after placing the cezve on the heat can disrupt the formation of the foam.
#3
Control the heat: Slow brewing at a low temperature is key to developing the foam and preventing burning.
#4
Use the right cezve size: The cezve should match the number of servings. An oversized pot will hinder foam development.
Regional Variations of Turkish Coffee
While Turkish coffee is famous worldwide, it also has regional variations:
In Greece, it’s called Ellinikos Kafes, often served without sugar, highlighting the coffee’s natural bitterness.
In Lebanon and Syria, cardamom is almost always included.
In Armenia, Turkish coffee is often enjoyed sade or sweetened, typically brewed with meticulous attention to foam.
In Bosnia, it’s called Bosanska kafa, and served with lokum and sometimes a piece of sugar cube to sweeten at will.
How to Clean and Maintain Your Cezve
After each use, rinse your cezve with warm water. Skip the soap to preserve the coffee’s natural taste. If it’s made of copper, occasional polishing will keep it shining and prevent tarnish.
Before You Brew
Making Turkish coffee is about precision and respect for tradition. The grind must be ultra-fine, like flour, to create the signature texture and rich foam.
A medium to dark roast brings out its deep, authentic flavour, though adventurous coffee lovers can try specialty beans—just be sure to grind them finely.
A sand heater isn’t essential. A gentle flame, whether gas or electric, works just as well. And though the cup is small, the experience is bold, intense and unforgettable.
Our Recommended Product: Ilsa Omnia Turkish Coffee Pot
For a reliable and elegant Turkish coffee pot, we recommend the Ilsa Omnia Turkish Coffee Pot.
Crafted from high-quality stainless steel, it ensures durability and even heat distribution.
Its sleek design and compact size make it ideal for home kitchens.
Please note: it is not suitable for induction hobs.
Capacity: 2 cups
Diameter: 60 mm
Available now
Turkish coffee pot – Omnia – Ilsa (2 cups)
– In stainless steel
– Not suitable for induction hobs
– 60 mm diameter
Mastering Turkish coffee connects you to a rich tradition. From brewing in a cezve to serving with water and sweets, it is more than a drink. It is a ritual.
Whether enjoyed alone or shared, making it at home adds depth and authenticity to your daily routine. Gather your tools, refine your foam and embrace the tradition.
