Ottoman Coffee Recipe

Prepare ingredients

Measure 120 ml cold water per cup (use the coffee cup you will serve in to measure) and place into the cezve (small long-handled copper/brass pot) or a small saucepan. If using cardamom, lightly crush 1 pod and add to the water.

Add coffee and sugar

Add 2 teaspoons of very finely ground Turkish coffee and 1 teaspoon sugar (adjust to taste) to the cold water in the cezve. Do not stir yet.

Mix thoroughly

Stir the mixture gently until the coffee and sugar are fully dissolved into the water and you have an even, suspended mixture with a thin foam forming on top.

Slowly heat

Place the cezve on very low heat. Heat slowly — the key is to develop foam without boiling. As the coffee warms, a dark foam will form. Watch closely (about 3–4 minutes).

First foaming

Just before the coffee begins to boil and rise, remove the cezve from the heat to prevent boiling over. Spoon a little of the foam into each serving cup to preserve the foam layer.

Second heat

Return the cezve to low heat. Allow the coffee to nearly foam and rise a second time (about 30–45 seconds), then remove from heat again. If you prefer a stronger brew, you can repeat once more, but avoid a full boil.

Settle grounds and pour

Let the coffee settle for 20–30 seconds, then slowly pour the coffee into the serving cup(s), aiming to distribute foam evenly. Pour gently to leave the majority of grounds at the bottom of the cezve.

Optional cooling

If you want to slightly cool the coffee without losing foam, set the cup briefly on a saucer with a few ice cubes nearby to cool the cup bottom or pour a small splash of cold water into the cup before serving (traditional but optional).

Serve the cup of Ottoman coffee immediately with a small glass of cold water for cleansing the palate and an optional sweet such as a sugar cube or lokum. Advise guests to wait a minute before sipping to allow grounds to settle to the bottom.