Turkish Coffee
Section: Hot: Brewed Coffee · heritage · vegan · low-calorie
Glass: فنجان ديميتاس مسخّن + كوب ماء بارد 150 ml
Method
- ضع البن الناعم جداً والسكر في الغلاية أو الإبريق الآلي مع ماء بارد مفلتر.
- سخّن على نار هادئة أو شغّل البرنامج المناسب.
- **لا تقلّب بعد بدء التسخين.** الرغوة تتكوّن طبيعياً.
- ارفع فور وصول الرغوة إلى الحافة، قبل الغليان.
- وزّع الرغوة بالتساوي على الفناجين.
No caffeine figure is published for this drink: its record carries no tokenised ingredient list to derive from.
Allergens, as the source states them: لا شيء
Operating procedure
Applies to: single or double Turkish coffee, any sugar level.
Target: under 90 seconds from a pre-portioned dose.
- Use flour-fine (powder) grind, finer than espresso grind, pre-portioned per serving.
- House ratio — 1:9 coffee to water, BY VOLUME. Measure the water with the serving cup itself; that is what the ratio is scaled against.
- Dose — a single is one heaped teaspoon of coffee; a double is two heaped teaspoons.
- Have a cezve of the correct size clean and dry, handle outward, on a dedicated low-heat zone.
- Have cold filtered water and demitasse cups ready; warm the cups if possible.
- Confirm the sugar level before brewing — plain, medium, or sweet — since sugar brews with the coffee, not stirred in afterward.
- Add cold water, finely ground coffee, and sugar (if any) to the cezve, and stir once to combine.
- Stir only before heat — never during the brew. Scale by the 1:9 volume ratio against the cup you are serving into, not against a fixed millilitre figure: cups differ, and the ratio is what holds.
- Heat on low, watching the surface without leaving the cezve.
- Slow heat builds a thick foam cap; boiling destroys it.
- At the first rise of foam, lift off the heat immediately; spoon the foam into the serving cup.
- Never let it come to a rolling boil — this collapses the foam permanently.
- Return briefly to heat for a second gentle rise, then pour slowly down the side of the cup.
- Rest 30–45 seconds before serving to let the grounds settle.
- Foam cap covers the entire surface, edge to edge — a broken or absent cap calls for a re-make.
- No boiled or scorched aroma; cup filled to roughly 1 cm below the rim.
The grounds are never strained out — they settle at the bottom of the cup, and by custom the last sip is left undrunk once the grounds are reached. Serve with a glass of water on the side to cleanse the palate.