Turkish Coffee
The ancient Ottoman brew — very finely ground coffee, cold water and sugar combined in a small copper cezve (ibrik) and brought slowly to a froth twice over low heat without stirring. Served in a small cup with the thick sediment settled at the bottom. The foam (köpük) is the hallmark of a well-made Turkish coffee.
- Total
- 50 min
- Serves
- 2
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Measure cold water into the cezve (small copper or brass pot with a long handle) using the coffee cup as measure.
About 5 min
Add the finely ground coffee and sugar (if using) to the cold water. Do NOT stir yet.
About 11 min
Place over very low heat. Now stir gently just once to wet the coffee. Do not stir again.
About 11 min
Watch carefully as the coffee heats slowly. A dark ring of foam will form around the edge and build toward the centre. When the coffee begins to rise and a rich, frothy foam forms on the surface — just before it boils — remove from heat.
About 11 min
Spoon the foam carefully into the cups first (distributing it equally). Return the cezve to the heat once more; as the coffee rises again, pour the coffee gently into the cups.
About 11 min
Wait 2 minutes for the grounds to settle before drinking. Drink slowly. Do not drain the cup fully — the last sip is thick with grounds. After finishing, the cup can be inverted onto the saucer to read fortunes in the dried grounds.
About 3 min
Nutrition per serving (estimate)
- Calories
- 35
- Protein
- 1 g
- Carbs
- 7 g
- Fat
- 0 g
- Fibre
- 0 g
- Sugar
- 4 g
- Sodium
- 5 mg
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Recipe by Boon Tools.