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Tyrkisk kaffe: sådan brygger du den rigtigt
Written by Jonas Munch Schmidt-AndersenUpdated / Brewing methods / 5 minutes

Turkish coffee: how to brew it correctly

Turkish coffee is one of the world's oldest ways to brew coffee, and one of the simplest, once you've mastered the technique. You'll need extremely finely ground coffee, water, and a small pot called a cezve. Below, you'll find the correct ratio, the right grind size, and a step-by-step guide to follow. And because we live and breathe good coffee craftsmanship, we'll share our own tips along the way on how to get the most flavor out of your cup.

In brief: Turkish coffee is made by slowly heating extremely finely ground coffee and water (approx. 1 tbsp coffee per 70 ml water) in a cezve until it froths, without boiling over. The coffee is not filtered; the grounds settle at the bottom, and you drink it from small cups.

What is Turkish coffee?

Turkish coffee is not a specific bean or coffee variety; it is a brewing method. Instead of filtering the coffee, you heat finely ground coffee and water together, so they are never separated. The result is a rich, intense, and aromatic cup with a distinctive layer of foam on top and a fine layer of coffee grounds at the bottom.

The method is also known by names like ibrik coffee after the pot, and it is closely related to other boiled coffee traditions in the Middle East and the Balkans. What makes it unique is the combination of the very fine grind and the slow heating process.

How to brew Turkish coffee step-by-step

What you'll need

  • A cezve (small pot with a long handle) or a small saucepan if you don't have one yet
  • Extremely finely ground coffee, finer than for espresso, almost like powder
  • Cold, fresh water
  • Small cups for serving
  • Optional: sugar and spices

Ratios and grind size

The correct ratio is easy to remember and simple to scale up according to the number of cups.

Number of cups
1 cup: approx. 70 ml - 1 heaped teaspoon (approx. 7-8 g) of sugar is optional, to taste.
2 cups: approx. 140 ml - 2 heaped teaspoons of sugar is optional, to taste.
3 cups: approx. 280 ml - 4 heaped teaspoons of sugar is optional, to taste.

The grind size is the most important. It should be so fine that it feels like flour between your fingers. If it's too coarse, the coffee will be thin and grainy instead of rich and smooth.

Method

  1. Pour water into the cezve and add the coffee (and sugar, if you want it sweet).
  2. Stir briefly until the coffee is completely moistened.
  3. Place the cezve over low heat. Do not stir again from this point.
  4. Wait patiently. After a couple of minutes, a dark foam will form along the edge.
  5. When the foam just begins to rise, remove the cezve from the heat before it boils over.
  6. If you want stronger coffee, you can put it back and let it foam up one more time.
  7. Carefully pour into the cups, foam first, and let the coffee grounds settle for a minute before drinking.

The short answer to "how do you make Turkish coffee?" is: low heat, patience, and fine grind. The art lies in not rushing the heating process.

Cezve, ibrik, and equipment – what do these words mean?

There are several names in circulation, and they often refer to the same thing. Here's a quick overview so you know what you're looking for when shopping.

Cezve:The small pot with a long handle and spout used for brewing.
Ibrik:Another word often used for the same type of pot.
Coffee pot for induction:A cezve/pot made of material that works on an induction hob.
Turkish coffee machine:An electric brewer that automates the heating process; practical, but the classic method requires no machine.

You don't need special equipment to get started. A small saucepan and a good grinder that can grind very finely will get you far. However, if you want the authentic experience, a cezve is a cheap and durable investment.

How to drink and serve Turkish coffee

Turkish coffee is served in small cups and is drunk slowly. Always let the grounds settle at the bottom first; they should not be stirred up or consumed. Traditionally, a glass of water is served alongside, so you can rinse your mouth and experience the coffee's taste purely.

The foam on top is a sign of quality: it shows that the heating process was slow and gentle. If the coffee boils, the foam disappears, so it's better to remove it from the heat a moment too early than too late.

Turkish coffee vs. other brewing methods

Turkish coffee stands out because the coffee is never filtered from the water. Here are the main differences briefly:

Turkish coffee (cezve): It has an extremely fine grind and is unfiltered. The character in the cup is full-bodied, intense, and with grounds at the bottom.

French press: It has a coarse grind and is partially filtered with a metal mesh. The character is full-bodied, round, and with a little sediment in the cup.

Filter coffee/pour-over: It has a medium grind and is filtered with a paper filter. The character is clean, clear, and has an aromatic lightness.

Espresso: It has a fine grind and is filtered under pressure. The character is concentrated and creamy.

If you need to choose coffee by method, we are happy to guide you to our filter coffeeand ground coffee, where the grind size can be adjusted to your brewing method.

Our perspective on beans and grind size

Turkish coffee traditionally has a darker, strong profile, but the method also works well with lighter, more aromatic beans; that's where we think it gets interesting. With freshly roasted, high-quality beans, the coffee's natural sweetness and aroma become more prominent, even in such an intense method.

The biggest challenge for most people at home is the grind size: Turkish coffee requires a powder finer than espresso, which many grinders cannot quite deliver. Therefore, we recommend that you either use a grinder that can grind very finely or choose coffee that is already ground for this purpose.

Copenhagen Coffee Lab explains: The finer the grind, the larger the contact surface between coffee and water, which is why Turkish coffee becomes so full-bodied and intense, even without pressure or a long brewing time.

Conclusion

Turkish coffee is simple in its equipment but rich in taste, and it rewards patience. If you master the fine grind and slow heating, you have one of the most satisfying ways to enjoy coffee. For us, good coffee is always about the same, regardless of the method: fresh beans, the right craftsmanship, and a cup you want to drink. If you need help finding the right beans, check out our coffee selection.

FAQ

Is Turkish coffee stronger than regular coffee?

It tastes strong and full-bodied because the coffee is not filtered out. However, the concentration depends on your coffee-to-water ratio, not on the method alone.
Can I make Turkish coffee without a cezve?

Yes. A small saucepan works fine to get started. The shape of a cezve just makes it easier to control the foam and pour neatly.
Why don't you boil Turkish coffee all the way?

Because vigorous boiling destroys the foam and can give a bitter taste. The goal is to take the coffee off just as it starts to foam.
Should there be sugar in Turkish coffee?

It's optional. If you want to sweeten it, add the sugar along with the coffee from the start, not afterwards, so it dissolves evenly.
Can I use my own coffee grinder?

Only if it can grind very finely, finer than for espresso. If it can't, you'll get a better result with coffee ground specifically for the purpose.

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