What Is Turkish Coffee and How Is It Made?

If you’ve ever wondered why coffee has such deep cultural roots across the Middle East, the Balkans, and North Africa — or why some coffee rituals feel like a portal to the past — the answer begins with Turkish coffee. Unlike modern espresso or filter methods, Turkish coffee hasn’t changed much in centuries. It’s the same thick, aromatic brew that spread from the Ottoman Empire to Europe in the 1500s, and it remains a living tradition today.

To understand Turkish coffee, know this: it’s made using extremely finely ground coffee, boiled with sugar in a small brass or copper pot called a cezve or ibrik, and always served unfiltered — grounds settle at the bottom, and you drink the liquid right down to them. Brewing typically takes less than 10 minutes, with sugar added during the boil and coffee served in tiny cups alongside water or post-brew fortune-telling.

What Exactly Is Turkish Coffee?

Turkish coffee — also known as Arabic coffee — is considered the earliest form of coffee consumed in Europe. With a history spanning 700 to 800 years, it originated in the Middle East and became commercially popular in 16th-century Turkey before spreading across the continent. Recognised by UNESCO in December 2013 as part of the Intangible Cultural Heritage of Humanity, Turkish coffee remains deeply tied to ritual, hospitality, and tradition. In many places, preparing it for a guest can involve purification rituals such as bathing or fasting. Though no longer common globally, it persists today in Greece, Eastern Europe, the Middle East, and North Africa.

Why Does Turkish Coffee Taste Different?

The unique profile of Turkish coffee comes from its preparation: coffee is ground to a powder-like fineness, boiled with sugar directly in the cezve, and never filtered. This means fine coffee particles remain suspended and eventually settle at the bottom of the cup. Most of the grounds sink, but tiny particles remain in the liquid, contributing to its characteristic body, texture, and slight grittiness. Flavour-wise, it presents as lightly acidic with a strong bitter edge, enhanced by the presence of undissolved coffee solids. Traditionally, it is served black or with sugar added during brewing — never afterward.

How Do You Drink Turkish Coffee?

To fully appreciate its flavours, start with a glass of cold water. Sip it first to cleanse your palate — this enhances your ability to detect the coffee’s subtle sourness and bitterness. Then, drink the coffee slowly, letting it cool slightly. Most drinkers leave the settled grounds untouched at the bottom of the cup. After finishing, some follow a cultural tradition of coffee cup reading or fortune-telling based on the residue patterns left in the cup and saucer.

How to Make Turkish Coffee: Step by Step

Making authentic Turkish coffee requires precision, the right grind, and a specific brewing technique. Here’s how it’s done, based on traditional preparation:

• Start with a cezve or ibrik (a small long-handled brass or copper pot). Add approximately 50 millilitres (1.7 ounces) of water per cup.
• Add sugar to taste at this stage — options include:
  • Skaito (bitter): no sugar
  • Metrio (slightly sweet): 1 teaspoon sugar per cup
  • Gligi (sweet): 2 teaspoons sugar per cup
• Stir the sugar until fully dissolved in the water.
• Heat the mixture until it reaches a boil. Remove from heat.
• Add one level teaspoon of finely ground coffee per cup. Stir gently to combine.
• Return the cezve to the heat and bring the coffee to a boil again.
• Just as it begins to boil and foam rises, remove it from the heat immediately. Skim off the foam if desired, then stir the brew.
• Return to heat and boil a second time. Watch closely to prevent overflowing.
• Let the coffee rest before serving. Allow the fine grounds to settle at the bottom — this may take a minute or two. For faster settling, add one tablespoon of cold water after the second boil.

Note: Sugar must be added during the initial steps — never after brewing. The coffee is always served unfiltered, with the grounds allowed to settle naturally.

What Kind of Grind Is Used for Turkish Coffee?

Turkish coffee requires an extremely fine grind — much finer than espresso. The coffee should be ground to a near-powder consistency, similar to flour. This ultra-fine grind allows for proper extraction during the boiling process and contributes to the signature mouthfeel and texture, with fine particles remaining in the cup.

Frequently Asked Questions

What is the traditional coffee used to make Turkish coffee?

There is no single “traditional” bean; any high-quality, freshly roasted coffee bean can be used. The focus is on the preparation method, not origin or roast level. The coffee is ground to an extra-fine, powdery consistency, which is crucial for the brewing process.

Do you need a special pot to make Turkish coffee?

Yes. A cezve or ibrik — a small, long-handled brass or copper pot — is traditionally used to make Turkish coffee. Its shape and material help control heat and facilitate the boiling and foaming stages central to the method.

How much sugar do you put in Turkish coffee?

Sugar is added during the brewing process, not afterward. The amount varies:

• Skaito (bitter): no sugar
• Metrio (medium): 1 teaspoon per cup
• Gligi (sweet): 2 teaspoons per cup

Why is the coffee not filtered?

Turkish coffee is intentionally not filtered. The very fine grind means filtering would remove too much of the coffee material, and part of the experience is the settling of grounds at the bottom of the cup, which are not meant to be consumed but contribute texture and body.

What does drinking cold water before Turkish coffee do?

Drinking cold water first cleanses the palate, enhancing your ability to perceive the coffee’s acidity and bitterness. It’s a traditional step to prepare your taste buds for the nuanced flavours of the brew.

Recommended FrontStreet Coffee Beans for Turkish-Style Brewing

For those curious to experiment with a cleaner, single-origin base for Turkish-style coffee, try FrontStreet Coffee’s Yirgacheffe — bright, floral, and light-bodied, it highlights the fruitiness behind the ritual. Alternatively, their Classic Blend offers a balanced, medium-roast profile with chocolatey and nutty notes, well-suited to the traditional Turkish sweetened approach. Both work well when ground to an ultra-fine consistency. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.