Turkish Coffee — Cezve-Brewed Türk Kahvesi

Turkish coffee is brewed unfiltered in a cezve, producing an intensely aromatic cup with a fine layer of foam and grounds that settle at the bottom.

MAKES 2 CUPS | PREP 2 MINUTES | COOK 5 MINUTES

INGREDIENTS

• 2 demitasse cups cold water, about 120 ml total

• 2 heaped teaspoons very finely ground Turkish coffee

• Sugar to taste: none for sade, 1/2 teaspoon per cup for az şekerli, 1 teaspoon per cup for orta, or 2 teaspoons per cup for şekerli

METHOD

1. Measure the water with the serving cups and pour it into a small cezve.

2. Add the coffee and any sugar before heating. Stir briefly until combined.

3. Place the cezve over low heat. Do not stir again.

4. As a thick foam forms and begins to rise, spoon a little foam into each fincan.

5. Return the cezve to low heat. Just before the coffee boils over, remove it from the heat.

6. Pour slowly, dividing the foam evenly. Let the grounds settle for one minute before drinking.

SERVING TRADITION

Serve with a small glass of water. The water refreshes the palate before the coffee; it is not intended to dilute the cup. Lokum may accompany the coffee. Turkish coffee is sipped slowly, and the grounds at the bottom are not consumed.

CULTURAL NOTE

Turkish coffee is defined as much by preparation and hospitality as by the bean itself. It is traditionally offered to guests and remains central to the ritual of kız isteme, when families gather to formally ask for a couple’s marriage.

WATCH

https://www.youtube.com/results?search_query=traditional+Turkish+coffee+cezve+recipe