Turkish Coffee is a very bold cup of coffee, similar to espresso, especially when no sugar or other spices are added. Because the coffee grounds are boiled in the water with no filter, and some of those grounds inevitably end up in your cup, there is an added bitterness to it. Brewed correctly, you’ll end up with a cup of creaminess with plenty of foam on top.
- 21 grams
- 1:9 - 1:12 coffee to water
Water Amount & Temp
- 210 grams
- 3 minutes
Grind your coffee incredibly finely. The typical ratio is 1:9 to 1:12 of coffee to water. We like to use 1:10 for our brew. If you’d like sugar in your coffee, add it now to the coffee and put the coffee into the pot.
Add The Coffee
Add your water over the grounds in a spiral motion, making sure that you’ve covered all of the grounds. Mix well until combined.
Onto the Stovetop
Place the coffee on the stovetop over medium heat. Be sure that the flame isn’t larger than the base of the pot. Watch for the coffee to rise but don’t let it boil as this will ruin the foam. Once the coffee has risen, remove from the stovetop and stir three times.
Rest & Enjoy
Let the coffee rest for about 2-3 minutes to allow the sediments to fall back to the bottom. Serve and enjoy!