- 14g (2 heaping tablespoons) ground Turkish coffee (See Note 1)
- 120ml (1/2 cup) water (See Note 2)
- optional: sugar (See Note 3)
- optional: 1/4 teaspoon ground mastic or cardamom (See Note 4)
On the Side:
- Turkish delight (or other small sweet treat)
- 1 cup of cold water
Notes on the Ingredients:
1. Turkish coffee is made with medium or dark-roast arabica beans. The grind size needs to be between powder and espresso.
2. Most Turkish people don't weigh their coffee or water. The most common method is to measure a heaping tablespoon of ground coffee per each Turkish coffee cup's worth of water.
It is preferable for the water to be warm (140°F) in order to minimize brewing time, but room temperature water is okay.
3. Traditionally, there are four levels of sweetness. Below are the amounts of added sugar per Turkish coffee cup (per each ~60ml):
- Sade (no sugar)
- Az (lil' bit of sugar): 1/4 teaspoon
- Orta (bit more sugar): 1/2 teaspoon
- Şekerli (with all the sugar): 1 teaspoon
4. In Turkey, coffee is mostly drunk without spices. However, the addition of ground mastic/mastic candy, or cardamom is popular in some regions.
1. Add ground coffee and the optional sugar/spices to a cezve, slowly pour water, then gently stir a few times to remove the clumps.
2. Place the cezve over medium heat. Refrain from stirring while the coffee is brewing.
3. The coffee will be done within two to three minutes. Look for the moment when the island of foam starts to collapse in on itself, or the foam begins to rise rapidly. Make sure not to bring it to a boil. A longer brew time will result in over-extraction (bitter taste).
4. Slowly pour the coffee into a Turkish coffee cup at an angle.
5. Allow the coffee to settle for at least one minute, then serve with a glass of water and Turkish delight, or another small sweet treat. Make sure not to drink the grounds at the bottom of the cup.