How to make Turkish coffee in a cezve
Turkish coffee is made by heating very finely ground coffee in water, usually in a small long handled pot called a cezve. Nothing is filtered out, so the cup is thick and strong, with a layer of foam on top and the grounds settling at the bottom.
Sugar goes in before brewing, not after, so decide how sweet you want it first. Serve it with a glass of water on the side.
Recipe
Change any amount and the whole recipe scales with it.
- Ratio
- 1:10
- Water temperature
- Start with cold water
- Grind
- Extra fine, like flour
- Time
- 2:30 to 4:00
What you need
- Cezve or small pot
- Grinder that can grind as fine as flour
- Digital scale
- Teaspoon
- Small cup and a glass of water
Method
- 1
Pour 70 g of cold water into the cezve.
- 2
Add 7 g of coffee ground as fine as flour. For medium sweet coffee, add 4 g of sugar too.
- 3
Stir until the coffee sinks and there are no dry clumps. After this, do not stir again.
- 4
Put the cezve on a low heat. After 2 to 3 minutes a dark foam will start to rise.
- 5
Just before it boils, spoon a little foam into the cup.
- 6
Let it rise once more, then pour the coffee slowly into the cup so the foam stays on top.
- 7
Wait a minute for the grounds to settle, then drink, with the water on the side.
If it does not taste right
There is no foam
The heat was too high or the coffee boiled. Use a lower heat, and take the pot off as soon as the foam starts to rise.
It tastes bitter or burnt
Heat more gently and do not let it boil over. Fresh coffee ground just before brewing also helps.
There are lots of grounds in my mouth
Let the cup sit for a minute before drinking so the grounds settle, and leave the last sip in the cup.
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