Turkish coffee is a method of brewing finely ground coffee in a cezve (a special Turkish coffee pot). Due to the absence of filtration and the high-temperature preparation, Turkish coffee turns out to be very dense and strong. In 2013, the culture and tradition of Turkish coffee was added to the UNESCO Representative List of the Intangible Cultural Heritage of Humanity.
Often, a blend of robusta and arabica is used for making Turkish coffee. This not only reduces the cost of the drink but also gives it a unique flavor. For instance, in Turkey, the birthplace of this brewing method, it’s quite common to find this blend in cafes, where arabica is used to soften the bitterness of robusta.
We recommend using pure arabica, which is also the choice of many popular coffee producers in Turkey. For example, Mehmet Efendi, a well-known coffee brand for making Turkish coffee, uses a blend of arabica beans from Central and South America.
The grind size needed for Turkish coffee is extremely fine. Therefore, a manual coffee grinder might not be suitable. This is one of the few brewing methods where a blade grinder can actually work. The grind for Turkish coffee should feel like powder.
If you prefer a manual coffee grinder, consider getting a special grinder designed for Turkish coffee. Sözen is the most popular manufacturer of manual grinders for fine grinding. Alternatively, you might find a model from 1zpresso suitable, as it can grind beans finer than needed for espresso. At least, that’s what the manufacturer mentions on their website.
The dosage of coffee depends on the size of your cezve. To find the right amount, measure how much water fits into the cezve up to the point where the neck begins to narrow. For example, if the stated capacity of your cezve is 200 ml, we recommend using 100 ml of water. The coffee-to-water ratio should be 1:10, meaning for 100 ml of water, you’ll need 10 g (0.35 oz) of coffee.
*You can use room temperature water if you manage to brew the coffee in the same 2-2.5 minutes.