Turkish Coffee


Turkish Coffee is a thick and strong unfiltered coffee that is traditionally brewed in an ibrik (a small coffee pot) or cezve (a long-handled, open, brass or copper pot). But, a small pot will work fine. Since this is unfiltered, the coffee needs to have a very fine grind. The coffee is combined with sugar and cardamom. Cardamom seeds are a spice mixture originating from India. It is sold as seeds or in a powder form. It is similar described as pepper with a sweetness like cinnamon or nutmeg.

Many people will say that you do not need a particular type of coffee bean to make Turkish Coffee. But, those who drink this type of coffee believe that the best flavor comes from using Arabica and Robusta beans for its intense flavor and foam. Some companies, sell “Turkish Coffee” which are intended for this type of coffee. Regardless of the beans you choose, the key is the grind. Some companies sell Turkish Coffee Grinders, but a good burr grinder with an adjustment for the coarseness will work perfectly.



  • 1 cup water
  • 1 tablespoon of extra finelyground coffee
  • 1/8 teaspoon groundcardamom (or 1 pod)
  • 1 to 2 tsp. sugar




  1. Get some coffee with a very fine grind with a powder like consistency.
  2. Heat water and sugar in an ibrik, cezve, or a small saucepan. Remove from heat just before it gets to a boil.
  3. Remove from heat and then add coffee and cardamom to the water/sugar mixture.
  4. Return mixture to heat. When the coffee begins to foam, remove from the heat. Do not allow to get to a boil.
  5. Pour the coffee into a demitasse cup and let sit for a few minutes. This will allow the coffee grains to settle in the bottom of the cup. Do not stir. Note that milk or cream is traditionally never added to the coffee.

Bottom Text:

In some countries, your fortune is told by the placement of the coffee grinds left in the cup.

Greek coffee is almost the same as Turkish coffee. The difference is that cardamom is not used.

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