Turkish Coffee (Türk Kahvesi)

A strong, unfiltered coffee traditionally brewed in a small pot (cezve) with finely ground coffee. The result is a thick, rich coffee often served with a layer of foam on top, enjoyed from small cups with the grounds settling at the bottom.

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About This Recipe

A strong, unfiltered coffee traditionally brewed in a small pot (cezve) with finely ground coffee. The result is a thick, rich coffee often served with a layer of foam on top, enjoyed from small cups with the grounds settling at the bottom.

Ingredients

  • ☕1/2 cup water
  • ☕1 tablespoon extra-finely ground Turkish coffee
  • ☕1–2 teaspoons sugar (optional, to taste)

Instructions

  1. 1Combine water, ground coffee, and sugar (if using) in a cezve or small saucepan. Stir to dissolve, then do not stir further.
  2. 2Heat the cezve over medium heat. As the coffee heats, it will begin to foam. Just before it boils, remove from heat.
  3. 3Spoon some of the foam into serving cups. Return the pot to heat and let it foam up again (without boiling).
  4. 4Slowly pour the coffee into the cups, distributing the foam on top. Let the grounds settle for a minute before sipping.

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