Turkish Coffee
Finely ground coffee brewed slowly in a cezve and poured into small cups with its foam.
The Turkish pantry
Turkish coffee
Turkish coffee uses very finely ground roasted coffee brewed with water in a cezve. Control the heat as the foam rises and pour gently; the grounds settle in the cup rather than dissolving like instant coffee.
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Dry, finely ground coffee for the Turkish brewing method. This is not instant coffee, a sweetened coffee mix or a nutritional record for the finished beverage.
Types & forms
Fine Turkish grind
Powder-fine roasted grounds intended for a cezve; the linked recipe begins with this dry ingredient.
Whole beans, filter grind or instant coffee
Different preparation is required. Coarser grounds and soluble coffee do not behave like a Turkish grind.
What to look for when buying
- Choose freshly packed coffee labeled for Turkish preparation. Check the ingredients if you want plain coffee rather than a flavored or sweetened mixture.
- Buy a pack you can keep well sealed and use while aromatic. Roast strength and bean blend can vary without changing the required fine grind.
Prepare & cook
- Measure the recipe’s water, coffee and optional sugar into the cezve. Heat gently and watch the foam closely so it does not spill over.
- Pour carefully, allow the grounds to settle and sip the liquid above them. Follow the recipe’s serving method rather than filtering or treating all dry grounds as dissolved solids.
Store it well
- Keep dry coffee airtight and away from moisture and strong odors. Use a clean, dry spoon and close the pack immediately.
- Finish the old coffee before refilling a clean container with a new pack. Brew the amount needed shortly before serving to retain aroma.
Substitutions depend on the dish
Beans ground for Turkish coffee
Suitable when milled finely enough; specify the brewing method to the roaster.
Instant or filter coffee
Makes a different drink; neither is a direct replacement in the cezve method.
Nutrition
No verified nutrition data is available for this ingredient.
At the Turkish table
UNESCO recognizes Turkish coffee culture and tradition, including its preparation and social role. The linked recipe follows the cezve method; the method uses a very fine grind and leaves sediment in the cup.
Cook with Turkish coffee