Turkish Coffee: A Rich, Traditional Way to Brew and Enjoy Coffee

Several features set Turkish coffee apart from other brewing methods:

• Grind: the finest grind of any coffee method — powder-like.
• Unfiltered: served with the grounds, which settle at the base of the cup.
• Equipment: brewed in a cezve rather than a machine or paper filter.
• Texture: thick, full-bodied and topped with a layer of foam.
• Serving: poured into small cups (fincan) and sipped slowly.

Coffee in Turkey has a history stretching back to the 16th century, when it arrived in Istanbul during the Ottoman Empire. Coffee houses quickly became centres of conversation, music and social life.

The tradition is so significant that in 2013 UNESCO added “Turkish coffee culture and tradition” to its list of Intangible Cultural Heritage. More than a drink, it is tied to hospitality, friendship and ceremony — from welcoming guests to the custom of reading fortunes in the leftover grounds, a practice known as tasseography. As a well-known Turkish saying goes, a single cup of coffee is remembered for forty years.

You don’t need expensive equipment to make Turkish coffee — just a few traditional essentials. The table below explains what each one does:

If you don’t own a cezve, a small saucepan can stand in, although the pot’s narrow neck makes it much easier to build and hold the signature foam.

Making authentic Turkish coffee takes a little patience, but the method is simple once you find the rhythm. The golden rule is low heat — never let the coffee reach a rolling boil, or you will lose the foam and the flavour will turn bitter.

Ingredients

• 1 heaped teaspoon (about 7g) of very finely ground coffee per cup
• 1 small cup (about 60–70ml) of cold water per serving
• Sugar to taste (optional)
• Optional: a small pinch of ground cardamom

1. Measure cold water into the cezve using the cup you will serve in.
2. Add the finely ground coffee and sugar (if using). Do not stir yet.
3. Place the cezve over low heat.
4. As it warms, stir gently once or twice until the coffee dissolves, then stop.
5. Watch closely as a dark foam begins to rise on the surface.
6. Just before it boils, lift it off the heat and spoon a little foam into each cup.
7. Return briefly to the heat to let it rise again, then pour slowly into the cups.
8. Let the coffee rest for a minute so the grounds settle before drinking.

• Use the freshest, finest grind you can — it should feel like flour.
• Never stir once the foam forms, or it will collapse.
• Keep the heat low and slow — rushing ruins the texture.
• Aim for that prized layer of foam (köpük) in every cup.
• Let the grounds settle and leave the last muddy sip behind.

Turkish coffee is meant to be sipped slowly, never rushed. It is traditionally served in small cups alongside a glass of water and often a piece of Turkish delight (lokum) or another sweet.

Drink the water first to cleanse your palate, then enjoy the coffee in small sips, leaving the thick layer of grounds at the bottom of the cup undisturbed. Because it is strong and unfiltered, a single small cup is satisfying on its own. Once finished, some people turn the cup upside down on the saucer and let the grounds dry — the patterns left behind are then “read” for fun as a way of telling fortunes.

In Turkey, coffee is ordered by sweetness rather than size, with the sugar added before brewing so it dissolves into the cup:

• Sade — no sugar
• Az şekerli — lightly sweetened
• Orta — medium, moderately sweet
• Şekerli — sweet

A pinch of ground cardamom is a popular addition, especially across the Middle East, lending a warm, aromatic note. Some variations also include a hint of cinnamon, clove or mastic for extra depth and a subtly different character.

Authentic Turkish coffee relies on its unique unfiltered method, so it can’t be recreated exactly with a capsule machine. But if it’s the bold, intense character you love, a strong espresso delivers a similarly rich, full-bodied cup. Exploring intense espresso coffee pods is an easy way to capture that deep, concentrated flavour at home — ready in moments, with no grounds to settle.

For more ways to enjoy coffee from around the world, read our guide to types of coffee around the world.

What is Turkish coffee?
Turkish coffee is a traditional brewing method where very finely ground coffee is simmered slowly in a small pot called a cezve and served unfiltered, with the grounds left to settle in the cup. It is known for its rich body and signature layer of foam.

How do you make Turkish coffee?
Combine very finely ground coffee, cold water and optional sugar in a cezve, heat slowly over low heat without boiling, spoon the foam into the cup, then pour. Let the grounds settle for a minute before drinking.

What is a cezve?
A cezve (also called an ibrik) is the small, long-handled pot traditionally used to make Turkish coffee. Its narrow neck helps create and hold the coffee’s signature foam.

Is Turkish coffee stronger than espresso?
Turkish coffee tastes very strong and full-bodied because it is unfiltered, but a small cup contains a similar amount of caffeine to a shot of espresso — roughly 50–65 mg.

Can you make Turkish coffee without a cezve?
Yes, a small saucepan can work in place of a cezve, although the traditional pot’s shape makes it easier to build the foam and pour neatly.

How is Turkish coffee different from espresso?
Espresso is brewed under pressure and filtered, while Turkish coffee is simmered slowly and served unfiltered with its grounds. Turkish coffee also uses a much finer grind.

Do you put milk in Turkish coffee?
Traditionally, no. Turkish coffee is served black, with sugar added before brewing if you want it sweet. Milk is not part of the classic preparation, though some people enjoy it with a glass of water and a sweet on the side.

Is Turkish coffee bad for you?
In moderation, Turkish coffee is fine for most people. Because it is unfiltered, it keeps slightly more of the natural oils found in coffee than filter methods, so very heavy drinkers may prefer to keep to a few small cups a day. A single cup contains a similar amount of caffeine to an espresso.

• What it is: a traditional method of brewing very finely ground coffee in a small pot called a cezve.
• Taste: rich, intense and full-bodied, with a signature layer of foam.
• Served: unfiltered in a small cup, with water and often a sweet.
• Heritage: recognised by UNESCO as part of the world’s intangible cultural heritage.
• Best for: coffee lovers who enjoy a strong, slow, ceremonial way to drink coffee.