Turkish

• Cezve (Ibrik): A traditional Turkish coffee pot with a long, narrow handle and a wide, round belly. 

• Freshly ground coffee: Use a very fine grind, almost like powdered sugar. 

• Cold water: Filtered or bottled water is recommended. 

• Sugar (optional): Add to your preference, before or after brewing. 

• Serving cups: Traditional Turkish coffee cups with a small handle. 

• Small spoon: For stirring and serving. 

• Heat source: A stovetop or hot plate. 

• Fill the cezve with cold water, about 100ml. 

• Add 1.5 tablespoons (10g) of finely ground coffee. 

• Stir the coffee and water together. 

• Place the cezve on a medium heat source. 

• Do not stir: Allow the coffee to simmer gently. 

• As the water heats up, watch closely for a slow rise of foam (called “köpük”). 

• When the foam starts to rise, immediately reduce heat to a low simmer. 

• The foam will rise again, and when it reaches the top of the cezve, remove from heat. 

• Important: Do not let the coffee boil or foam over. 

• Carefully pour the coffee into the serving cups, leaving the grounds at the bottom of the cezve. 

• Optional: Add a teaspoon of sugar to your cup before pouring. 

• Serve the coffee immediately and enjoy the rich, flavorful experience. 

• Grind it fine: The finer the grind, the richer and more intense the flavor. 

• Use the right cezve: The shape of the cezve helps to create the perfect foam. 

• Don’t stir: Stirring the coffee too much can cause it to become bitter. 

• Watch the foam: The key to a good cup of Turkish coffee is the foam. 

• Enjoy it hot: Turkish coffee is best enjoyed hot, so savor it quickly. 

Turkish coffee is a social drink, often enjoyed with friends and family. Take your time, savor the flavor, and experience the rich tradition of Turkish coffee culture.