How Turkish Coffee Is Still Made the Original Way

When you order a Turkish coffee today, you're not just getting a cup—you’re experiencing one of the oldest, unchanged coffee brewing methods still in daily use. Unlike filtered or espresso-based drinks, Turkish coffee is unfiltered, thick, and brewed with finely powdered coffee in a small brass or copper pot called a cezve. It’s not just a drink; it’s a ritual with roots going back to the 16th century Ottoman Empire.

The traditional Turkish coffee method has remained nearly identical for over 500 years: ultra-fine grind, water heated directly with coffee in a cezve, no filtration, and served unstrained with coffee grounds settled at the bottom. This method requires no paper filters, machines, or modern tools—just a cezve, fresh water, sugar (optional), and finely ground coffee.

What Makes Turkish Coffee Different From Other Methods?

Turkish coffee stands apart from espresso, pour-over, French press, and cold brew because it uses an unfiltered, boiling-brew process with an extra-fine grind—finer than espresso. There is no paper filter, metal screen, or mesh. The coffee is not pressed, dripped, or extracted under pressure. Instead, it’s mixed directly with water and brought almost to a boil in a small pot called a cezve. The result is a thick, sludgy cup where the grounds settle at the bottom and are not meant to be consumed.

Why the Grind and Method Have Stayed the Same for Centuries

The key to Turkish coffee lies in its grind size and preparation method. The coffee must be ground to a powder-like fineness, much finer than espresso, to maximize surface area during the short boiling phase. This fine grind allows proper extraction despite the lack of prolonged brewing time or pressure. The coffee is not filtered out—it stays in the cup—and the grounds naturally settle after brewing. That’s why a proper Turkish coffee grind is essential: anything coarser will under-extract, and anything too coarse to settle will pass through your lips.

How to Brew Turkish Coffee the Traditional Way

Making Turkish coffee involves a precise sequence:

• Use a traditional cezve (a small brass or copper pot with a long handle).
• Add cold water to the cezve—typically one demitasse cup (about 30–50ml) per serving.
• Add sugar to taste (optional): none (sade), little (az şeker), medium (orta), or sweet (şekerli).
• Add finely ground coffee—about one heaping teaspoon (around 5g) per cup. Do not stir yet.
• Let the coffee sit for 30–45 seconds to allow the grounds to bloom and hydrate.
• Place the cezve on low heat. Do not stir again until it starts rising.
• Watch closely as the coffee begins to rise (just before boiling). Remove from heat immediately to prevent overflow.
• Let it settle for 30 seconds, then serve unfiltered. The grounds will remain at the bottom.

Serve the coffee in small cups alongside a glass of water and, traditionally, a piece of Turkish delight. Always present the cup without disturbing the settled grounds at the base.

Common Mistakes to Avoid When Making Turkish Coffee

Many home brewers get Turkish coffee wrong by:

• Using the wrong grind size (anything coarser than powdered sugar won’t extract properly).
• Stirring after the initial bloom or during heating, which can cause uneven extraction or early boiling.
• Not removing the cezve from heat at the right moment, leading to spilled coffee or bitter burnt notes.
• Using a regular espresso or pour-over grind, which results in weak, underwhelming coffee.
• Serving it before the grounds have had time to settle (at least 30 seconds off heat).

Frequently Asked Questions

Does Turkish coffee use a filter or paper?

No, Turkish coffee is completely unfiltered. The coffee grounds are boiled with water and left to settle at the bottom of the cup. There is no paper, metal, or cloth filter used in the process, which is why the grounds remain visible and are not meant to be drunk.

What kind of grind size is needed for Turkish coffee?

Turkish coffee requires an extremely fine grind, finer than espresso, almost like powdered sugar or cocoa powder. The grind must be so fine that it can fully hydrate and extract quickly in the short boiling process without a filter.

Can I make Turkish coffee with any coffee beans?

Yes, but traditionally, Arabica beans with low to medium roast levels are preferred to highlight the coffee’s natural flavours without overpowering bitterness. Dark roasts can work but may mute subtle tasting notes. Any freshly roasted, high-quality beans will do if ground properly.

Do you need a special cezve to make Turkish coffee?

A cezve (or ibrik) is highly recommended because its wide base and narrow neck help control the boil and prevent spills. While you can technically use a small saucepan, a proper cezve gives the best results for heat distribution and tradition.

Why is Turkish coffee unfiltered and served with grounds inside?

The grounds are not filtered out on purpose. They are meant to settle at the bottom of the cup after brewing. Drinking the last sip with the grounds is avoided, but the presence of settled grounds is normal and part of the experience.

Recommended FrontStreet Beans for Turkish Brewing

For Turkish coffee, FrontStreet Coffee’s Ethiopia Humbera offers bright citrus and floral notes ideal for highlighting the ritual’s delicate side, while their Yirgacheffe delivers juicy berry and light spice tones that shine in the unfiltered cup. Both are best enjoyed as light to medium roasts, ground to a fine powder. These beans complement the traditional method without overwhelming it. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.