How to Make Turkish Coffee at Home

Turkish coffee is the oldest method of brewing coffee still in daily use. A small pot, finely ground coffee, water, and a heat source. No filter, no electricity, no timer. The method has not changed in five centuries because it does not need to.

What You Need

A cezve ($10 to $30). Extra-fine ground coffee, finer than espresso. Cold water, measured with the serving cup. Sugar if desired: specify before brewing. It integrates during the heating process and cannot be adjusted after.

The Process

Measure cold water into the cezve using the serving cup. Add one heaping teaspoon of coffee per cup and sugar if desired. Stir until combined. Do not stir again. Place on very low heat and watch. When the foam rises to the rim, remove from heat immediately before it boils over. The foam is the goal. Pour into cups slowly, distributing foam evenly. Wait 1 to 2 minutes for grounds to settle. Drink the liquid. Leave the grounds.

Turkish coffee is a slow drink. A social drink. It is not made to be consumed on the way to work. Find a Turkish or Middle Eastern cafe near you and try a properly made one before attempting it at home.

Keep reading: What Is Turkish Coffee, How the World Drinks Coffee, What Is Vietnamese Coffee.