Turkish coffee - brewing in a cezve step by step
Turkish coffee is one of the oldest and most distinctive brewing methods in the world, even inscribed on UNESCO’s list of cultural heritage. It is brewed in a small pot called a cezve or ibrik, with no filter at all, so the coffee is thick, strong and full, with grounds settling at the bottom of the cup. Contrary to appearances, it is not a primitive coffee but a method demanding precision, with its own inimitable character. It is worth knowing, because it is at once a ritual, a flavour and a piece of history in one cup.
What you need
For Turkish coffee you need a pot, the cezve, traditionally copper, with a narrow neck and a long handle, and very finely ground coffee. It is an unfiltered method, so the grounds stay in the brew, which is why the grind is absolutely crucial here.
The finest grind of all
Turkish coffee requires the finest grind of all the methods. The bean should be ground to a powder with the consistency of flour or icing sugar, with no perceptible grit, finer even than for espresso. This is key, because the coffee is not filtered, so coarser particles would give an unpleasant, sandy sediment. Such a fine grind usually requires a special grinder, because many home grinders do not go that low. I cover the role of grind in general in coffee grind size.
Ratio and preparation
The classic ratio is roughly one teaspoon, about 7 grams of finely ground coffee per small cup of water, about 60 to 70 millilitres, so roughly a 1:10 ratio. Add the coffee to the pot, pour in cold water and, if you like, add sugar and a little cardamom, which is a traditional addition. Stir everything cold, before you put the pot on the heat.
Brewing step by step
The whole art of Turkish coffee lies in slow heating and never boiling the drink:
- Put the pot on a low heat and watch it carefully, without walking away.
- After a moment a dark foam begins to form on the surface, slowly rising upward. Do not stir it from this point.
- Just before the foam reaches the rim, take the pot off the heat for 20 to 30 seconds, so the foam settles. This is the key moment, because boiling would destroy the foam and give a bitter taste.
- Return the pot to the heat and repeat the rising of the foam once or twice more, each time removing it before it boils.
- Finally pour the coffee gently into the cups, trying to carry as much foam as possible onto the top.
The whole process usually takes around one and a half to two minutes. A trick at the end: adding a teaspoon of cold water to the pot after the final rise helps the grounds settle faster.
Thick body and grounds
Because Turkish coffee is not filtered, and the finest particles stay in the drink, it has an exceptionally thick, full body, completely different from a clean pour-over. Remember that the grounds settle at the bottom of the cup and are not drunk but left behind. Give the coffee a moment after pouring, so the sediment has time to settle. It is a coffee for slow savouring in small sips, traditionally served with a glass of water and something sweet.
Freshness matters too
Even perfect technique will not save old, stale coffee. Use freshly roasted beans, ground just before brewing, which I cover in coffee freshness. In GustoNote you note the grind, ratio, additions and taste of every Turkish coffee, and after a few entries you will see which settings give you the best result. It turns an old, ritual brewing method into a conscious, repeatable pleasure. I cover the differences between methods in general in coffee brewing methods.