Turkey / Greece / the Balkans·No added fat or sugar
Turkish coffee
Unfiltered, powder-fine, three rises
The oldest brewing method still in daily use. The grind is finer than espresso — like flour.
Espresso cup
Coffee
7 g
Water
60 ml
Heat
Lowest
Servings
1
Ingredients
- coffee, ground to a powder7 g
- cold water60 ml
- sugar, optional — added now, never later3 g
Method
1
Combine cold
Coffee, sugar and cold water in the cezve, stirred until smooth. Stir now — you will not stir again.
2
Lowest heat
Never boil. It should take three or four minutes to come up.
3
Catch the first rise
When the foam climbs, lift it off the heat. Spoon a little foam into each cup.
4
Rise twice more
Return, let it rise, lift. Then pour slowly so the grounds stay behind.
5
Rest before drinking
A minute in the cup lets the grounds settle. Stop drinking at the sludge.
Notes
- Sugar terminology: sade is none, orta is medium, şekerli is sweet. Decide before it goes on the heat.
What you need
- Ibrik / cezve