Briki decoction · Hot

Turkish coffee

One teaspoon of very fine coffee per cup, the water measured with the cup itself, two minutes on the heat. The foam is served first.

Turkish coffee
in the cup
Units

Parameters

Ground coffee
6 g
Total time
2 min

Grind: Extremely fine, finer than espresso: a powder, close to flour. It is the setting grinders label «Turkish».

Served in: Fincan, the Turkish coffee cup

Coffee, water and sugar scale with the number of cups. The time on the heat does not: you go by eye, until the foam rises.

Ingredients

  • 1 teaspoon Very finely ground Turkish coffee — One teaspoon, 6 g according to the source
  • 1 pcs A cup of cold water — Measured with the cup you will serve in
  • Sugar — The source does not quantify the levels

Method

  1. Measure with the cup

    Fill the cup you will serve in with cold water and pour it into the cezve: one cup per serving.

  2. Add coffee and sugar

    One teaspoon of coffee per cup, plus sugar if requested.

  3. Heat slowly, stirring

    Low heat, stirring well until the coffee begins to foam.

  4. Share the foam

    Gently pour a little of the foam into each cup.

  5. Second rise and serve

    Return the cezve to the heat until it foams again, then fill the cups slowly.

Common mistakes

  • No foam → the heat is too high. It warms slowly, and the foam forms on its own.
  • It boils over → take it off at the rise, before a true boil.
  • Foam in only one cup → share a little foam into each cup first, then top them up after the second rise.
  • Grounds in the mouth → let it settle before drinking, and do not drink to the bottom.

Turkish coffee is made in the cezve: very fine coffee, cold water and any sugar go in together and onto a low flame. The narrow neck of the pot is there to concentrate the foam, which is the sign that it worked.

The gesture that defines it is the double pass: at the first rise you share a little foam into each cup, then return the cezve to the heat and top them up. That way every cup gets its share.

In 2013 UNESCO inscribed the tradition of Turkish coffee on its list of intangible cultural heritage: not the recipe, the ritual — from the grinding to the serving, and the conversation that goes with it.

Greek and Arabic coffee are made with the same tool and each has its own tradition: they are sister preparations, not the same thing under different names.

What you need

Which grinder to use

Models that declare they cover this grind: the manufacturer states it, we do not measure it.

Wilfa Uniform Evo
All-purpose grinders
Wilfa · 602298
Uniform Evo
Power 150W
Weight 1.7kg (3.7 lb)
Estimated range 200–450 € ≈ $216–$486
F4 · Semi-professional

Frequently asked questions

How much coffee do you need for turkish coffee?

6 g of ground coffee for one serving.