A Complete Guide to Turkish Coffee: History, Brewing, Taste & Ritual

What Is Turkish Coffee?

What Is Turkish Coffee?

Turkish coffee is a method of coffee preparation where very finely ground coffee is simmered in water (often with sugar) in a small pot called a cezve, producing a strong, aromatic, unfiltered brew that’s poured directly into a cup with the grounds included.

Turkish coffee is considered one of the oldest brewing techniques still widely used today, dating back to the 16th century Ottoman Empire.

Unlike most brewing methods, it’s not filtered, meaning both oils and ultra-fine grounds remain in the cup, contributing to the body and taste.

What Does Turkish Coffee Taste Like?

What Does Turkish Coffee Taste Like?

Turkish coffee has a bold, dense, and syrupy texture, with a distinct bitterness balanced by optional sweetness and often infused with cardamom or clove. Because the coffee is not filtered, the flavor is full-bodied, with an earthy finish and aromatic complexity.

Turkish coffee offers “greater mid-palate richness and persistence” compared to espresso, due to suspended solids and slower extraction.

Common taste notes:

  • Dark chocolate

  • Earthiness

  • Toasted nuts

  • Subtle spice (when cardamom is added)

How Does Turkish Coffee Work?

How Does Turkish Coffee Work?

Unlike espresso or pour-over, Turkish coffee is brewed through boiling and settling. Here's the functional breakdown:

  1. Water + coffee + sugar (and optionally spices) are combined in a cezve.

  2. The mixture is heated slowly, often multiple times to the point of frothing but not boiling over.

  3. It’s poured into a demitasse-sized cup, where the grounds settle at the bottom.

This method yields a saturated brew, rich in oils and micro-particles. The absence of paper or metal filtration means more lipid-bound volatiles (flavor compounds) stay in the cup.

How to Make Turkish Coffee (Step-by-Step)

How to Make Turkish Coffee (Step-by-Step)

Making Turkish coffee requires attention, patience, and the right ingredients.

What You’ll Need:

  • Cezve/Ibrik (traditional Turkish pot)

  • Very finely ground coffee (finer than espresso)

  • Cold, filtered water

  • Optional: sugar (traditionally added before brewing)

  • Optional: ground cardamom

Step-by-Step:

  1. Measure

    • Add 1 heaping tsp of finely ground Bazan Coffee per 60 ml of water (one serving).

    • Add sugar: none (sade), little (az şekerli), medium (orta), or sweet (şekerli).

  2. Combine

    • Mix all ingredients cold in the cezve. Stir until incorporated.

  3. Heat Slowly

    • Heat over low flame. Do not stir once it starts heating. Watch for foam to rise.

  4. Froth and Pour

    • As foam forms, remove from heat just before it boils. Spoon some foam into cups. Return cezve to heat, repeating the froth process once more.

  5. Serve Without Filtering

    • Let grounds settle for 1–2 minutes before sipping.

Pro Tip: Always serve with a glass of cold water and a piece of Turkish delight a traditional palate cleanser.

Turkish Coffee Caffeine Content

Turkish coffee packs a high concentration of caffeine due to its preparation method and lack of filtration.

Brew Type

Avg. Caffeine (per 60 ml)

Turkish Coffee

65–85 mg

Espresso (30 ml)

60–75 mg

Drip Coffee (120 ml)

95–120 mg

Grind size and contact time yield higher soluble solids in Turkish coffee, though exact caffeine depends on roast and bean.

Bazan’s Fine Robusta – Krong Năng offers a higher caffeine option, while Cau Dat Arabica offers complexity with less intensity.

Choosing the Right Turkish Coffee Set

Essentials:

  • Cezve (or Ibrik): Traditionally copper or brass with a long handle.

  • Demitasse Cups: Small, handle-less porcelain cups.

  • Serving Tray: For full presentation.

  • Optional: sugar bowl, water glass, Turkish delight dish

Investing in a traditional Turkish coffee set elevates the experience and honors its ceremonial roots.

Traditional Turkish Coffee: Cultural and UNESCO Heritage

Traditional Turkish Coffee: Cultural and UNESCO Heritage

In 2013, UNESCO inscribed Turkish coffee culture as Intangible Cultural Heritage, noting its role in social interaction, hospitality, and identity.

Serving Turkish coffee is considered a mark of respect and intimacy, commonly used in marriage rituals, business meetings, and storytelling.

“The ritual of Turkish coffee is as important as the brew itself,” says Perfect Daily Grind, highlighting its enduring symbolic power in the Middle East and Balkans.

Why Bazan Coffee for Turkish Coffee?

While traditional Turkish coffee uses beans from Yemen or Ethiopia, Bazan Coffee’s Vietnamese origins bring something new and special:

All Bazan coffees are traceable, ethically sourced, and roasted for clarity, perfect for a brew method that magnifies every nuance.

FAQs About Turkish Coffee

Is Turkish coffee the same as espresso?

No.

  • Turkish coffee is brewed slowly and not filtered.

  • Espresso is pressurized and filtered, with crema from pressure, not foam from frothing.

Is a Turkish coffee grinder necessary?

Yes, ideally.
 You need very fine grind, almost powder. Use a burr grinder with Turkish setting, or ask your roaster.

Can I add milk?

No, traditional Turkish coffee is never made with milk.
 For creamy alternatives, try adding a touch of cardamom or sweetened condensed milk on the side.

How long should I wait before drinking?

Let the grounds settle, wait 1–2 minutes before your first sip.

Conclusion: Brew the Legacy, Taste the Depth

Turkish coffee is not just a brewing method, it’s a story, a social act, a slow ritual in a fast world.
 With the right grind, care, and bean, you can recreate centuries of tradition whether you're in Istanbul or your own kitchen.

Bazan Coffee invites you to taste Turkish tradition through the lens of Vietnamese origin excellence.

Brew the Bold. Honor the Ritual. Choose Bazan Coffee.

Ready to begin your Turkish coffee journey?

Brew it your way with Bazan Coffee.

Back to News