Turkish Coffee

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Measure the cold water using the coffee cups you will serve in, so the quantity is exactly right — one cup of water per cup of coffee, plus a little for evaporation.

   Mark done

2. Put the water, coffee, sugar and cardamom in a cezve. Stir now, while it is cold, until the coffee is fully wetted. This is the only time you stir.

   Mark done

3. Set over the lowest possible heat. Do not stir again from this point.

   Mark done

4. Heat slowly for 3 to 4 minutes. A dark ring of foam will form around the edge and gradually creep inward.

   Mark done Start 3 min timer

5. When the foam has covered the surface and begins to rise up the pot — just before it boils — lift the cezve off the heat immediately.

   Mark done

6. Spoon a little of the foam into each cup, then return the pot to the heat for 15 seconds until it rises again.

   Mark done

7. Pour slowly and steadily into the cups, grounds and all, keeping the foam intact on top.

   Mark done

8. Rest for 2 minutes to let the grounds settle at the bottom, then serve with a glass of cold water and something sweet alongside.

   Mark done Start 2 min timer

Chef’s Tips

• The grind is everything. It must be powder-fine — a domestic burr grinder usually cannot go fine enough, so buy it ready-ground.
• Never let it boil. Boiled Turkish coffee has no foam and tastes flat and bitter.
• Stop drinking before you reach the sludge at the bottom of the cup.

Pairing Suggestions

• Serve with Turkish delight or a piece of baklava
• A glass of cold water first, to clear the palate
• The traditional close to a Turkish meal

Storage & Reheating

Brew to order — Turkish coffee cannot be reheated or held. Keep the ground coffee airtight and use within a month.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.