Caffeine enthusiasts everywhere agree that Turkish coffee is in a league of its own. However, the thick consistency and robust flavour of this dark drink make it an acquired taste, and its preparation is very different from the way most coffee is made.

Making Turkish coffee is not for the faint of heart, since this centuries-old ritual calls for certain equipment and training. Thankfully, learning the science behind this drink’s production will allow you to enjoy it at home without having to travel all the way to Istanbul.

How To Make Turkish Coffee


Instructions for Making Traditional Turkish Coffee

You may wish to brew a pot of Turkish coffee to enjoy while you read about its rich history and fascinating scientific background. This is how this aromatic beverage has been prepared for generations.


  • Two tablespoons of premium, finely ground coffee designed for Turkish brew.
  • About a half- to a third-cup of ice-cold water
  • Sugar, to taste (optional).


  • A little saucepan or a cezve (Turkish coffee pot)
  • Teaspoon
  • Glass cooking surface (or gas range)
  • Cups for serving Turkish coffee (or espresso)
  • A food scale (optional)


  1. Add water and coffee to your cezve. Traditional Turkish coffee is prepared in a cezve or ibrik. Made of copper or brass with a long wooden or metal handle, this cooking utensil can be placed safely and securely over a flame.
  2. Use a spoon to mix it. Don’t stop stirring until all the coffee is included.
  3. Add sugar or your preferred sweetener and mix (optional). A teaspoon or two, give or take, is the norm. The sugar will dissolve more easily if added now instead of waiting until the conclusion of the process.
  4. Heat the saucepan until a thick, black froth forms on the surface. If you’re only making one cup, this will occur about four or five minutes before the water boils. When it happens, take the pan off the heat.
  5. The foam must be removed. Put it in the bottom of the cup you’ll use to serve the coffee later and set it aside. The benefits will be retained even though the foam will be destroyed at a boiling temperature.

Note: Carbon dioxide and other gases supplied to the ground coffee during roasting escape into the air and create foam. One theory suggests that the coffee’s surface tension changes because to the high temperature, allowing froth to form and accumulate; however, this has not been proven.

  1. Bring the pot back to a boil by returning it to the heat. When it happens, take the pot off the heat immediately.
  2. When serving, slowly pour the coffee down the side of the cup. Pouring it towards the middle of the cup will cause the foam to collapse and the grounds to become more evenly distributed throughout the drink. When the coffee grounds have settled to the bottom of the pot, you can stop pouring.

Note: Turkish coffee is traditionally served with the grounds still in the cup, so be prepared for that. However, if you pause the pour now, you won’t have to worry about the graininess of the final sips.

  1. Wait a minute for the coffee to settle before you sip it. The grounds need some time to settle to the bottom of the cup. If you stir your coffee or add milk or sugar, you’ll end up dissolving the grounds and ruining the texture of your drink.
  2. Get some caffeine in you. Serving coffee with a cold glass of water of the same size is considered traditional. However, it is considered rude to drink the water that follows a cup of coffee if you are a guest, as this suggests that you did not enjoy your coffee. Emel Kilic, a coffee enthusiast and travel guide from Turkey, recommends drinking water first to cleanse your palate.