Recipes· 1 min read
Turkish Coffee
Finely ground coffee simmered in a cezve and served unfiltered — thick, strong, and tradition-rich.
House Blend Cafe· 2026-08-20
We're a seasonal shop, open Saturdays only.
You'll find us at the counter on Saturdays, from just after Labor Day through the Saturday before Christmas, 10 AM to 2 PM. The rest of the year we're closed. Order ahead and we'll have it waiting, or see hours and location.
Turkish coffee is one of the oldest coffee traditions in the world, recognized by UNESCO as intangible cultural heritage. It's made by simmering very finely ground coffee (powder-fine, almost like cocoa) in a small long-handled pot called a cezve or ibrik, then served unfiltered so the grounds settle in the cup. The result is thick, strong, and aromatic.
Ingredients
- 2 tsp very finely ground coffee (finer than espresso)
- 1 cup water (about 6 oz)
- 1–2 tsp sugar (optional, to taste)
- Optional: a cardamom pod
Step-by-step
- Combine the water, coffee, sugar, and cardamom (if using) in the cezve. Stir to combine — but don't stir again once it's on the heat.
- Place the cezve over low heat. Slowly bring it to a simmer.
- Watch closely. As the foam rises, remove the cezve from the heat just before it boils over.
- Spoon a little of the foam into each cup, then return the cezve to the heat.
- Repeat the rising-and-removing two or three times to build the foam.
- Pour slowly into small cups and let the grounds settle for a minute before drinking.
Tips for the best cup
- Use a powder-fine grind; a standard espresso grind is too coarse.
- Never let it boil over — the foam is the point, and boiling breaks it.
- Drink the coffee and leave the grounds in the cup; tradition says not to drink the last sip.
Key takeaways
- Turkish coffee is simmered in a cezve and served unfiltered.
- Use a powder-fine grind and low heat.
- Build the foam by lifting the cezve off the heat before it boils over.
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