Last updated on May 6th, 2025 at 02:48 pm
Estimated reading time: 6 minutes
Turkish coffee isn’t just a drink—it’s a ritual. This centuries-old method of brewing coffee is known for its strong flavor, fine grind, and cultural importance across the Middle East, Balkans, and Eastern Europe.
Table of Contents
What Is Turkish Coffee?
Turkish coffee is a traditional brewing method that uses extra-finely ground Arabica coffee beans, water, and optional sugar—simmered together in a small pot called a cezve. Unlike drip coffee or espresso, Turkish coffee is unfiltered. The result is a thick, strong brew with a layer of foam on top and grounds that settle at the bottom.
This type of coffee is meant to be sipped slowly. It’s typically served in a small demitasse cup alongside a glass of water (to cleanse the palate) and sometimes a sweet treat like lokum (Turkish delight) or dates.
Key Characteristics
| Feature | Description |
|---|---|
| Grind Size | Extra fine—like powdered sugar |
| Brewing Method | Simmered in a small pot over low heat |
| Filter | None; grounds settle at the bottom |
| Serving Size | Small cups (2–3 oz) |
| Texture | Thick and sludgy with foam on top |
| Sweetness | Pre-sweetened to taste before brewing |
Cultural Significance
In Turkey, serving coffee is a gesture of hospitality and respect. It’s offered to guests, shared during family gatherings, and even used in engagement ceremonies. One well-known tradition involves the bride-to-be preparing Turkish coffee for her future in-laws—sometimes adding salt instead of sugar as a playful test of the groom’s character.
Coffeehouses (called kahvehane) have existed in Istanbul since the 1500s and were central to intellectual and political life. Today, Turkish coffee remains woven into the daily routines of many cultures, from Serbia to Lebanon to Armenia.
Origin and History
Turkish coffee dates back to the 16th century Ottoman Empire, introduced through trade with Yemen. It quickly became a cultural staple, spreading throughout the empire. In fact, coffeehouses in Istanbul played a key role in social and intellectual life long before Starbucks was even a thought.
In 2013, UNESCO added Turkish coffee to its Intangible Cultural Heritage list, recognizing its deep-rooted significance.
How Turkish Coffee Is Prepared
The preparation process is key. Turkish coffee is never brewed hastily. The goal is to produce a layer of foam (called köpük) on top of the coffee. Here’s a more detailed breakdown of the process:
- Measure carefully: Use about one heaping teaspoon of coffee per 3 oz (90 mL) of water. Add sugar now if desired—none (sade), a little (az şekerli), medium (orta), or sweet (şekerli).
- Stir before heating: Mix water, coffee, and sugar thoroughly while cold.
- Heat slowly: Place over low heat. As the coffee heats, foam begins to form.
- Do not stir after heating begins: This disrupts the foam.
- Remove just before boiling: Once the foam starts to rise, remove from heat.
- Repeat 2–3 times: Pour some foam into each cup, return cezve to heat, and repeat the process once or twice to develop more foam.
Equipment Needed
| Tool | Purpose |
|---|---|
| Cezve | Small copper/brass pot with a long handle |
| Grinder | Burr grinder capable of ultra-fine grind |
| Demitasse | Small espresso-style serving cup |
Taste Profile
Turkish coffee is strong, concentrated, and often bitter, unless sugar is added. Since it’s unfiltered, the mouthfeel is thicker and more robust than drip or espresso. Some people detect subtle notes of chocolate, cardamom, or spices, especially when regional variants are used.
Turkish Coffee vs. Espresso
| Feature | Turkish Coffee | Espresso |
|---|---|---|
| Brew Time | ~5 minutes on stovetop | ~25–30 seconds |
| Pressure Used | None | High-pressure machine |
| Texture | Sludgy, with grounds | Clean, with crema |
| Grind | Finer than espresso | Fine grind |
| Flavor | Bold, rich, earthy | Strong, but cleaner |
Regional Variations
While the method is mostly the same, small regional differences give Turkish-style coffee a local flavor.
- Greek Coffee: Similar to Turkish, but referred to as “Greek” due to cultural and political differences. Prepared the same way.
- Bosnian Coffee: Uses the same cezve method, but the grounds are often placed into the cup first and hot water is poured over them.
- Armenian Coffee: Sometimes flavored with cardamom, similar to Arabic styles.
Some versions also incorporate spices like cardamom, clove, or mastic—especially in the Arabian Peninsula.
Serving & Drinking Etiquette
- Let the grounds settle: After pouring, wait 30 seconds before sipping to let the sediment settle at the bottom.
- Drink slowly: Turkish coffee isn’t meant to be rushed. It’s social.
- Don’t drink the dregs: The bottom of the cup is thick with grounds—leave it.
Traditionally, coffee fortune-telling (tasseography) is also practiced: after drinking, the cup is turned upside down on the saucer and the patterns left by the grounds are interpreted.
Health Considerations
Turkish coffee is rich in antioxidants and can offer the same health benefits as other brewed coffee options. However, because it’s unfiltered, it contains higher levels of cafestol, a compound that may raise cholesterol in sensitive individuals if consumed in large amounts.
Also, be mindful of sugar content. Many traditional servings include generous amounts of sugar, especially in sweetened versions.
Buying Turkish Coffee
If you want to try making it at home, here’s what to look for:
- Coffee: Look for finely ground Arabica labeled for “Turkish Coffee.” Popular brands include Kurukahveci Mehmet Efendi, Café Najjar, and Al Ameed.
- Cezve: Choose a small cezve sized for the number of cups you plan to brew. Copper with a tin lining is traditional, but stainless steel versions are also available.
- Cup: Use a demitasse or Turkish-style porcelain cup (fincan) to serve.
Common FAQs
Is Turkish coffee stronger than regular coffee?
Yes. It’s more concentrated and served in smaller amounts, giving it a higher caffeine per ounce.
Can I drink the grounds at the bottom?
Nope. Let the sediment settle—don’t sip it.
Is sugar added before or after brewing?
Before. Turkish coffee must never be stirred once it begins heating, so sweetness is adjusted upfront.
Is it the same as Greek or Arabic coffee?
They share the same technique, but may vary slightly in grind, roast, or presentation. The method is essentially the same.
Final Thoughts
Turkish coffee is more than a caffeine boost—it’s a cultural experience. Its unfiltered strength, ceremonial prep, and rich tradition make it one of the world’s most iconic coffee styles. Whether you’re sipping it in Istanbul or trying it at home, Turkish coffee offers a deep connection to history in every cup.
