Turkish Coffee (Cezve/Ibrik)

Turkish coffee dates to the Ottoman Empire in the 16th century, when coffee was introduced to Istanbul. The method spread throughout the Ottoman Empire and the Middle East. Turkish coffee is recognized by UNESCO as an Intangible Cultural Heritage of Turkey (2013). The tradition includes specific rituals of preparation, serving, and social customs.

Turkish coffee evolved from coffee traditions introduced to Istanbul in the 16th century during the Ottoman Empire. The specific inventor is not known; the method developed organically from earlier coffee preparation traditions in Yemen and the Arabian Peninsula. The cezve (or ibrik) design evolved over centuries.

Extra-fine ground coffee (almost powdery) is combined with cold water in a cezve (a long-handled copper or brass pot). Sugar is often added. The mixture is heated slowly on a stovetop or in hot sand. As it heats, a thick foam (kaimaki) forms on top. Just before it boils over, it is removed from heat. This may be repeated 2-3 times to build foam. The coffee is poured, grounds and all, into small cups and allowed to settle before drinking.

Turkish coffee is a decoction: the coffee grounds are actually boiled in water, not just steeped. The extremely fine grind maximizes surface area for extraction. The boiling temperature (100 C) is higher than other brewing methods, which extracts more bitter compounds. The unfiltered serving means all oils, fines, and dissolved compounds remain in the cup. The result is an extremely strong, intense, and full-bodied brew.

No flow during brewing. Coffee is boiled in the cezve. The foam is the key indicator of proper preparation. The grounds settle by gravity after pouring.

Typical Extraction Yield: 20-25%. The fine grind, high temperature, and long contact time extract more than most methods, including some less desirable bitter compounds.

Typical Strength (TDS): 5-10% TDS. Turkish coffee is among the strongest coffee preparations by concentration, similar to or stronger than espresso.

• •Grinding too coarsely, which prevents proper foam formation
• •Boiling the coffee vigorously, which destroys the foam and creates excessive bitterness
• •Not removing from heat when the foam rises, causing it to boil over
• •Stirring after the foam forms, which destroys it
• •Not allowing the grounds to settle before drinking

• •Use a dedicated Turkish grinder for the correct ultra-fine grind
• •Heat slowly: use low heat or hot sand for even temperature rise
• •Watch carefully and remove from heat the moment the foam rises to the rim
• •For traditional foam: return to heat 2-3 times, removing each time foam rises
• •Pour slowly to preserve the foam layer on top of each cup
• •Use a copper cezve for best heat conduction and traditional flavor

• •Sand brewing (Turkish tradition): bury the cezve in hot sand for even, radiant heat from all sides
• •Cardamom infusion: add a pinch of ground cardamom to the coffee before brewing for traditional flavoring
• •Foam distribution: spoon foam into each cup first, then pour the liquid, to distribute foam evenly
• •Fortune telling (tasseography): after drinking, invert the cup onto the saucer and read the grounds patterns (a traditional social custom)

• •Turkish coffee must be bitter. While Turkish coffee is strong, it should not be overly bitter. Properly prepared with sugar and careful heat management, it is rich and balanced. The bitterness comes from over-boiling.
• •You should boil Turkish coffee. You should not. The coffee should be brought just to the point of foaming and removed from heat. Vigorous boiling destroys the foam and creates excessive bitterness.
• •Turkish coffee is the same as Arabic coffee. They are related but distinct traditions. Arabic coffee (qahwa) uses lightly roasted coffee with cardamom and no sugar, while Turkish coffee uses darker roasts with sugar.

Rinse the cezve with warm water after each use. Do not use soap, as it can leave residue that affects flavor. Dry thoroughly to prevent tarnishing (for copper). Periodically clean the inside with a mixture of water and lemon juice or vinegar. The exterior of copper cezves can be polished with copper cleaner.

Copper cezves may develop a patina over time. The handle (often made of wood or brass) should be checked for looseness. If the cezve is tin-lined (traditional), the tin lining may need re-tinning every few years. Stainless steel cezves require less maintenance but do not conduct heat as evenly as copper.

• •Chapter 3: Core Brewing Variables
• •Chapter 1: The History of Coffee

• •UNESCO Intangible Cultural Heritage
• •Specialty Coffee Association
• •Turkish Coffee tradition