What Is Turkish Coffee and How Is It Made?

If you’ve ever wondered why some coffee drinks come with a layer of sludge at the bottom and foam on top, the answer lies in Turkish coffee — a style unchanged for centuries. But what makes it different isn’t just the look or taste. It’s the entire process, from grind to serving, steeped in history and ritual.

Turkish coffee is made by brewing finely ground, dark-roasted coffee beans with water and sugar (optional) in a small copper pot called an ibrik. The mixture simmers slowly over low heat for around 20 minutes without filtering, resulting in a thick, strong brew served unfiltered with coffee grounds settled at the bottom.

What Is Turkish Coffee?

Turkish coffee refers to both a specific preparation method and the cultural tradition surrounding it. Unlike filtered coffee, it uses extremely finely ground coffee — similar to powdered sugar — and is brewed unfiltered. The coffee is mixed with cold water and often sugar in a long-handled, brass or copper ibrik, then heated slowly. The result is a dense, aromatic coffee served in small cups, complete with a layer of foam on top and coffee grounds at the bottom.

The History and Cultural Role of Turkish Coffee

Turkish coffee’s origins trace back to the Middle East, with its introduction to Turkey occurring in the 16th century. Despite earlier religious restrictions on coffee drinking during the 13th to 15th centuries, the beverage gained prominence and spread rapidly across Europe and neighboring regions. By the 16th century, it had become a commercial product in Turkey and a symbol of hospitality. Serving coffee to guests was — and still is — a gesture of deep respect and friendship. In many Middle Eastern cultures, declining the offer or not finishing the cup can be considered rude.

Drinking Turkish coffee is a slow, mindful practice. It’s often accompanied by conversation, and in some settings, rituals like burning incense or adding spices such as cardamom, cloves, or cinnamon enhance the experience. The preparation and serving of Turkish coffee are so culturally significant that UNESCO recognized the traditional preparation as part of the Intangible Cultural Heritage of Humanity.

How to Make Traditional Turkish Coffee

Making Turkish coffee involves precision, patience, and the right tools. Here’s how it’s done, step by step:

• Coffee Grind: Use extremely finely ground coffee, almost powdery — much finer than espresso grind.
• Ingredients per Cup: 50ml (about 1.7oz) of cold water, 1 heaping teaspoon of finely ground dark roast coffee, and sugar to taste (optional).
• Tools: An ibrik (also spelled cezve), typically made of copper or brass with a long handle.
• Steps:
  1. Add cold water to the ibrik — about 50ml per serving.
  2. Add one teaspoon of finely ground coffee per cup. Adjust sugar at this stage if desired (typically none, little, medium, or sweet).
  3. Stir the mixture thoroughly until the coffee grounds and sugar are wet.
  4. Heat the ibrik slowly over low heat. Do not boil.
  5. As it heats, a foam will rise to the top. Remove the ibrik from heat just before it boils, let the foam settle, then return to heat briefly.
  6. Repeat the process once or twice to develop more foam.
  7. Pour slowly into small cups, ensuring an even distribution of foam. Leave the coffee grounds in the ibrik — they will settle in the cup.

The entire process takes about 20 minutes. The coffee is not filtered, so the grounds remain in the cup — a defining trait of Turkish coffee.

Why Turkish Coffee Isn’t Filtered

Unlike modern drip or espresso methods, Turkish coffee skips filtration entirely. The very fine grind means that filtering would either be ineffective or remove too much of the coffee’s body. Instead, the grounds are allowed to settle naturally at the bottom of the cup as the coffee cools. This results in a thick, rich mouthfeel and a cup that’s meant to be sipped slowly, leaving the last bit — with the settled grounds — untouched.

The unfiltered nature also contributes to the signature foam and the thick, almost syrupy texture. The presence of grounds in the cup is so normal that drinkers are advised not to worry about them. In fact, attempting to drink the last few drops — which contain the settled grounds — is generally avoided.

Cultural Etiquette Around Drinking Turkish Coffee

Drinking Turkish coffee involves more than just sipping. There are several important social customs attached:

• Never ask for coffee to be filtered — it’s simply not done.
• It’s polite to compliment the host on the coffee’s aroma and flavor.
• Even if the coffee has grounds or feels thick, do not drink water alongside it — doing so implies the coffee isn’t good.
• Try to finish the coffee without drinking the very last bit, which contains the settled coffee grounds.
• Leaving the cup undisturbed for a few minutes allows the grounds to settle fully.

In some traditions, reading the coffee grounds left in the cup — a practice known as tasseography — is a common after-dinner activity, adding a mystical element to the experience.

Flavor Profile and Common Additions

Turkish coffee is bold, rich, and intense due to the fine grind and lack of filtration. The use of dark-roasted beans enhances its deep, earthy flavors. Sugar is optional and can be adjusted to taste — from unsweetened (sade) to medium (orta) or sweet (şekerli). Spices like cardamom are sometimes added, especially in Arabic variations, giving the coffee a warm, aromatic complexity. The foam on top, called kaimaki, is highly valued and considered a sign of a well-prepared cup.

Frequently Asked Questions

What is the proper grind size for Turkish coffee?

The grind size for Turkish coffee is extremely fine — similar to powdered sugar or flour. It should be finer than espresso grind to properly extract in the absence of filtration and create the signature thick texture and foam.

Do you need a special pot to make Turkish coffee?

Yes, traditionally, Turkish coffee is brewed in a small, long-handled pot called an ibrik (or cezve), usually made of copper or brass. The design helps with even heating and controlled pouring.

Why is Turkish coffee served unfiltered?

Turkish coffee is unfiltered because the extremely fine coffee grind would clog filters. Instead, the coffee is allowed to steep, and the grounds settle naturally at the bottom of the cup as it cools. This method contributes to its thick texture and full flavor.

Is it rude to drink the coffee grounds in Turkish coffee?

While not necessarily rude, it’s customary to leave the very bottom of the cup — where the grounds have settled — undrunk. Most people stop sipping before reaching the grounds.

What is the foam on Turkish coffee called?

The foam on top of properly prepared Turkish coffee is called kaimaki. It’s highly prized and an indicator of a well-made cup. The foam forms as the coffee heats and is managed carefully during brewing.

Can you make Turkish coffee with any coffee beans?

Traditionally, Turkish coffee is made with dark-roasted beans, which complement the bold, unfiltered style. However, you can use any roast, though darker roasts are more traditional and bring out deeper, richer flavors.

Recommended FrontStreet Coffee Beans for Turkish Style

For those curious to explore brewing Turkish-style at home, try FrontStreet Coffee’s Ethiopia Humbera — bright yet complex with blueberry and floral notes — or their Yirgacheffe offering, which highlights citrus and jasmine. Both shine when brewed finely and sipped slowly, echoing the intensity of traditional Turkish coffee. For something deeper, their Classic Blend offers chocolatey and nutty tones ideal for those who prefer a bold, low-acidity cup. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.