How Turks Brew and Drink Traditional Turkish Coffee

Ever wondered how to make that thick, unfiltered coffee full of foam and grounds served in tiny cups across Turkey and the Middle East? This isn’t just any brew—it’s a centuries-old ritual with mystical roots, precise preparation, and cultural rules you’d never guess. Here’s everything you need to know about authentic Turkish coffee, straight from its historic origins to the last gritty sip.

Turkish coffee is made by boiling finely ground dark-roasted beans with water and sugar (optional) in a small copper ibrik for around 20 minutes without filtering, resulting in a 50ml cup of strong coffee served unfiltered with grounds and foam settled at the bottom.

What Is Turkish Coffee, Really?

Turkish coffee refers to a traditional method of brewing very finely ground, dark-roast coffee using an ibrik—a small, long-handled copper or brass pot shaped like a deep spoon. Unlike filtered coffee, Turkish coffee is not filtered at all. The finely ground beans, often near powder, are combined with cold water and sugar (optional) directly in the ibrik. It’s then slowly simmered over low heat, stirred, and reheated multiple times for about 20 minutes. The finished brew is dense, dark, and topped with a layer of frothy foam, with coffee grounds resting at the bottom of the cup.

Why It’s Served Unfiltered—and Why That Matters

The unfiltered nature of Turkish coffee is intentional and essential to its identity. Because the coffee isn’t filtered, the fine grounds remain suspended in the liquid, settling at the bottom of the cup as it cools. This produces a thick, almost syrupy texture and leaves a layer of sludge in the cup. The foam on top, created by the boiling process, is considered a sign of a well-prepared brew. Drinking the grounds is not only normal—it’s unavoidable—but you’re expected to leave them in the cup and never ask for water to rinse your mouth afterward, as that implies the coffee wasn’t good.

The Ritual and Cultural Respect Around Turkish Coffee

In Middle Eastern culture, being invited to drink coffee is a gesture of deep respect and hospitality. Guests are expected to praise the coffee’s aroma and flavor. Part of the tradition includes drinking slowly and mindfully. Turkish coffee culture even resembles a tea ceremony: some drinkers burn incense, sprinkle spices, and deeply inhale the aromas before sipping. Spices like cardamom, cloves, and cinnamon are commonly added, enhancing the fragrance and creating an experience described by locals as "mesmerizing as musk."

How to Make Traditional Turkish Coffee Step by Step

To brew Turkish coffee the traditional way:

• Use a small copper ibrik (or similar small pot).
• Grind your coffee beans to an extremely fine powder, finer than espresso grind.
• Combine one cup of cold water (around 50ml) per serving with sugar to taste (optional) in the ibrik.
• Add one heaping teaspoon of finely ground coffee per cup.
• Stir the mixture thoroughly.
• Heat the ibrik over low heat, without boiling—just until it begins to rise, then remove from heat briefly. Repeat this process a few times to develop foam.
• Pour slowly into small cups, making sure to leave most of the settled grounds in the pot.

The entire process takes roughly 20 minutes and yields a small 50ml cup of unfiltered coffee rich in body and tradition.

Frequently Asked Questions

Do you drink the grounds in Turkish coffee?

Yes, the coffee grounds settle at the bottom of the cup and are not filtered out. While you won’t drink the very last sip where the grounds are thickest, the grounds are present throughout the coffee and are an essential part of the experience. It’s normal to consume them along with the liquid, just don’t drink the bottom few millimeters where they concentrate.

Why is Turkish coffee unfiltered?

Turkish coffee is unfiltered by design. The finely ground coffee is boiled with water in the ibrik, and no filter is used. This method produces a thick, rich coffee full of body and leaves the grounds in the cup, contributing to its signature texture and presentation. Filtering is not part of the traditional process.

What is the foam on Turkish coffee called?

The foam on top of Turkish coffee is simply referred to as "foam" or "kaymak" in Turkish, and it forms during the boiling process. A good layer of foam is a sign of well-made coffee and is highly valued. Each cup is typically poured carefully to preserve the foam in the serving.

Is sugar added before or after brewing Turkish coffee?

Sugar is added during the brewing process, not afterward. When preparing Turkish coffee, you mix sugar with water and coffee grounds in the ibrik before heating. The amount of sugar can vary (none, little, medium, or sweet), and it’s usually decided before brewing starts.

What kind of coffee grind is used for Turkish coffee?

An extremely fine grind, finer than espresso grind, is required for Turkish coffee. The coffee should be ground to a powder-like consistency, similar to flour, to properly dissolve and create the characteristic thick texture and foam during the boil.

Can you make Turkish coffee with any coffee beans?

Technically, you can use any roasted coffee beans, but traditionally, dark roasted beans are preferred for Turkish coffee. The dark roast complements the bold, unfiltered brewing style and brings out the ritualistic and robust flavors associated with the drink.

Recommended FrontStreet Beans for Traditional Coffee Rituals

For those appreciating the rich, ritualistic qualities of Turkish coffee, FrontStreet Coffee’s Lintong Mandheling offers bold, spicy notes with herbal and toasted profiles—perfect for exploring deep, unfiltered brews. Alternatively, their 2013 Yunnan Ironica Typica, with its balanced chocolate and nuttiness, brings smooth depth ideal for slow sipping rituals akin to Turkish coffee culture. Both beans highlight the value of full-bodied brews and ceremonial appreciation. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.