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 just a brew—it’s a centuries-old ritual of hospitality, culture, and craftsmanship. Made in a cezve (also known as an ibrik or briki), this rich, aromatic coffee traces its roots back to the Ottoman Empire.
Whether you’re discovering it for the first time or looking to perfect your technique, this guide will show you how to make Turkish coffee at home using the traditional method—from the right tools to the step-by-step process.
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.
Essential Tools and Ingredients for Making Turkish Coffee
Before we dive into the brewing process, it’s important to gather the right equipment and ingredients. Making Turkish coffee requires a few simple but essential tools.
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
No matter what you call it, the cezve is key to the Turkish coffee brewing process.
Traditional cezves are made of copper, as it conducts heat efficiently. Modern versions can also be found in brass, stainless steel, and even ceramic.
If you are using an induction hob, be aware that many cezves are not compatible unless they have a special base.
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.
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.
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?
Now that you have the essentials ready, follow this step-by-step guide to brewing a perfect cup of Turkish coffee at home.
For an authentic brew, you’ll need:
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
If you’re using speciality coffee in your Turkish coffee pot, consider skipping the sugar and spices to highlight the coffee’s natural flavours. Many modern baristas, especially those competing in ibrik championships, choose not to add anything to allow the pure aromas of the coffee to shine through.
The Art of Serving: How to drink Turkish Coffee?
Serving Turkish coffee is an art form that enhances the overall experience. Traditionally, Turkish coffee is served in small demitasse cups, often accompanied by a glass of cold water to cleanse the palate before drinking the cup of coffee and something sweet such as Turkish delight (lokum) or baklava to balance the intense flavour of the coffee, especially when brewed without sugar.
Sip slowly. Don’t stir or drink the sediment at the bottom.
After drinking, you can read your fortune from the coffee grounds left in the cup—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
Making exceptional Turkish coffee takes practice. Here are some expert tips to perfect your brew:
#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.
Turkish Coffee vs. Espresso: What’s the Difference?
Texture: Turkish coffee is unfiltered, resulting in a thicker drink
Grind: Turkish coffee requires an ultra-fine grind (flour-like), finer than espresso
Serving size: Both are served in small cups, but Turkish coffee often has grounds settling at the bottom
Flavour: Turkish coffee is less acidic and more full-bodied
Understanding the Foam (Kaymak)
The delicate foam that forms during brewing is an essential hallmark of Turkish coffee. It is considered a mark of skill and quality. In Turkish culture, serving a cup without foam can be seen as a sign of inexperience or neglect.
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.
Common Mistakes to Avoid
Overheating: Boiling too fast will ruin the foam and burn the coffee
Using tap water: Always use filtered or mineral water
Incorrect grind size: Use Turkish coffee grind, finer than espresso
Skipping the foam: The froth is an essential part of the experience
Serving too quickly: Let the grounds settle before drinking
How to Clean and Maintain Your Cezve
After each use, rinse the cezve thoroughly with warm water. Avoid using soap, as residues can affect the taste of future brews.
If the cezve is made of copper, polish it periodically with a natural copper cleaner to maintain its shine and prevent tarnishing.
Things You Should Know Before Making Turkish Coffee
When preparing Turkish coffee, there are a few essential details to get right if you want to honour the tradition and perfect the flavour.
First, the grind size is crucial. Turkish coffee requires an ultra-fine grind, much finer than espresso—so fine that it feels like flour between your fingers. Using anything coarser, like an espresso grind, won’t give you the smooth texture and thick foam that makes this coffee so special.
As for the type of coffee beans, a medium to dark roast works best for traditional Turkish coffee. These roasts highlight the deep, rich flavour characteristic of this brewing method. However, you can absolutely experiment with specialty coffee beans—just be sure to grind them ultra-fine to match the traditional consistency.
Many people wonder whether they need a sand heater (hovoli) to brew authentic Turkish coffee. While the hovolidoes add a layer of tradition and often enhances the control you have over the brewing process, it’s not a necessity. A gas stove, electric hob, or even a camping stove will do the job perfectly well.
Finally, if you’re curious about the caffeine content, a small cup of Turkish coffee typically contains between 50 and 65 milligrams of caffeine. While the serving size is small, the concentration of flavour and caffeine is intense, giving you a satisfying and energising coffee experience.
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.
Mastering the art of Turkish coffee is a rewarding experience that connects you to centuries of tradition. From the careful brewing process in your cezve to the ceremonial serving with water and sweets, Turkish coffee is much more than a beverage—it’s a ritual.
Whether you’re savouring a cup on a quiet morning or sharing it with guests, making Turkish coffee at home brings authenticity and rich flavours into your everyday life. So gather your tools, perfect your foam, and embrace this ancient coffee tradition.
