Updated: Jan 16
This method is more common among people in the middle east and eastern Europe. Less coffee is used in brewing, but Turkish coffee is also served in smaller cups similar to a demitasse (espresso mug).
What you need:
Ibrik or cezve
3/4 cup water (6 Oz.)
Directions (serves 2 x 3-oz cups):
Measure out 3/4 cup of filtered water and bring to a boil in a kettle. While you're waiting for the water to heat, grind about 1.75 oz of coffee (roughly equal to 1.5 tbsp) on the finest setting possible on your burr grinder.
Place the finely ground coffee into the ibrik. Add pre-heated water, and give the coffee mixture a stir.
Turn on heat and set to medium for about 2-3 minutes; don’t let your coffee boil and adjust the heat to low if necessary. DO NOT stir the coffee at this point, but instead let it float on the surface. This prevents it from clumping up and yields a smoother brew.
Heat until a dark foam, or crema, appears on the surface. Once you see the crema, turn down the heat and take your ibrik off the stove. Use a teaspoon to transfer some of the crema to your coffee cups.
(optional) Return ibrik to your heat source and bring to a boil, a thick froth will build, and serving it at this stage is when the coffee will taste best.
Pour coffee slowly from your ibrik over the crema until you reach the rim of your cup.
Enjoy your coffee.
Serve with a glass of water to help cleanse the palate prior to drinking Turkish coffee.
Any coffee can be used. It's all in the ultra-fine grind and the brewing method.
Instead of an ibrik or cezve, one may alternatively use a small saucepan with a spout.
For a dessert variant of Turkish coffee, add sugar or spices prior to adding water. Add sugar to taste. Popular spices include cardamom, cinnamon, cloves, and more.
Some cite a ratio of 20:1 ml of water to grams of coffee while others prefer a stronger 10:1 ratio. We like strong coffee, so this recipe follows a 10:1 ratio.