Turkish Coffee is brewed in a similar way to Espresso and filter coffee. The resulting coffee, also known as Turkish Coffee, is one of the oldest brewing techniques used in the specialty coffee community today. You can use any coffee bean of your choice, just like with espresso and filter coffee methods. The key factor here is personal preference and taste.
- Wooden spoon
Start by weighing out 7 g of ground Turkish coffee.2
Place the cezve on the scale and reset it. Add 70 millilitres of water (heated to 60°C) into the cezve.
Add the ground coffee and gently stir with a wooden spoon.
*Using a wooden spoon will help avoid damaging the inner surface of the cezve.4
Place the cezve on the stove and start your timer.
Initially, set the stove to a high temperature and then gradually decrease the temperature over time, observing the cezve to determine the brewing stages.5.1
At first, the mixture in the cezve will be dark in colour, but it will begin to develop a light yellow foam from the edges. This is the signal to lower the stove’s temperature. This should take approximately 40-60 seconds.
The surface of the coffee should be completely covered with foam, and the coffee should rise slowly in the cezve. As the coffee approaches the top edge of the cezve, turn off the stove. This stage should last around 30-60 seconds.6
Quickly transfer the coffee into a Turkish coffee cup. We recommend waiting 2 minutes before enjoying it.
Note: Please adjust the above measurements according to the specific recipe you are following.