Turkish coffee is traditionally brewed in a small pot called a cezve or ibrik.  This cezve is usually made of copper, brass, or cast iron and has a long handle.  It is also important to note that the coffee should be finely ground, as the grind size is important to the final flavor of the coffee.  I am adding a video we have on social media of a dear friend, Gulcan, showing us how to make a cup of Turkish coffee.  She did this many years ago, but the process is remains the same.

  1.  Put a cup of water in the cezve.   If you don’t have one a small saucepan will do in a pinch.
  2. Add your Turkish coffee granules.  Start with a tablespoon and if it isn’t strong enough, add more until you are happily caffeinated!  You can also add sugar at this point if you would like or wait until it’s served.  Mix well
  3. Put your cezve on the stove on a low heat.  Let it come to a boil and turn off the heat to prevent overflowing.
  4. Skim the foam off the top if you have any.
  5. Slowly pour the rest of the coffee in your cup and enjoy!!