Very finely ground coffee is heated slowly with cold water and sugar in a cezve without boiling. Poured into small cups along with the grounds. Strong, thick, and aromatic — one of the oldest coffee preparations in the world.

What is Turkish coffee and how is it prepared?

Very finely ground coffee is heated slowly with cold water and sugar in a cezve without boiling. Poured into small cups along with the grounds. Strong, thick, and aromatic — one of the oldest coffee preparations in the world.

Why that is

Turkish coffee (also called Greek, Arabic, or Bosnian coffee — the method is widespread in many cultures) is a brewing method in which the coffee is not filtered. The extremely fine coffee powder remains in the beverage and slowly settles at the bottom of the cup. You drink the coffee above it — leaving the grounds in the cup.

Preparation step by step:

1. Grind coffee: Extremely fine — finer than espresso, almost like powdered sugar. Most hand grinders cannot manage this grind size. A special “Turkish grind” is required, or pre-ground Turkish coffee.
2. Ingredients in the cezve: Per cup, 7–10 g of coffee, 60–70 ml of cold water, and sugar to taste (traditionally, you specify when ordering: sade = without sugar, az şekerli = a little, orta = medium, şekerli = sweet).
3. Heat on low heat. Slowly and patiently — do not stir. The coffee should dissolve evenly.
4. Watch the foam. When a dark, fine foam forms on the surface and the coffee starts to rise, immediately remove it from the heat — do not let it boil.
5. Add a little foam to the pre-warmed cup, then briefly place the cezve back on the heat and let it rise again.
6. Pour into small cups (60–90 ml, the traditional demitasse cups).
7. Wait 1–2 minutes for the grounds to settle at the bottom, then drink.

Taste: Very intense, thick, with a full body. The lack of filtration leaves all the coffee oils and fine particles in the drink — this creates a completely different mouthfeel than any other coffee preparation. It is often spiced with cardamom.

Not to be confused with the moka pot: Turkish coffee and the moka pot (Bialetti) are completely different preparations. The moka pot filters the coffee, Turkish coffee does not.

In practice at Green Wall Coffee

At Sophienstraße 27, we don’t offer Turkish coffee on the menu, but in Berlin-Lichtenberg there are excellent Turkish cafes that prepare it traditionally. If you want to try the method at home: a cezve costs 10–15 euros, and pre-ground Turkish coffee is available in many supermarkets.

Related questions

• How to prepare coffee in a moka pot?
• What distinguishes espresso from regular coffee?
• What is the difference between cappuccino, latte macchiato, and flat white?

Stop by Sophienstraße 27 — Mon–Fri 8am–5pm, Sat 10am–5pm.