How to make Turkish coffee

Method 1: in the cup

1. Put a heaped teaspoon of finely ground coffee in the cup (and sugar, if you like).
2. Pour water that boiled a few seconds ago, and stir.
3. Wait a minute or two for the grounds to settle, then drink without stirring again.

Method 2: in a finjan

1. Add cold water to the finjan, about 100 ml per cup, and add the coffee (and sugar, if you like) before heating.
2. Stir well and put it on low heat. Don't stir again from here.
3. When the foam starts to rise, and before it boils, take it off the heat. You can return it to the heat once or twice more for a richer foam.
4. Pour slowly, a little foam into each cup first, then the coffee.

Common mistakes

• Grind not fine enough – the grounds don't settle and the cup is thin. Turkish coffee needs the finest grind there is.
• Boiling it in the finjan – the foam collapses and the taste turns bitter.
• Old coffee – at this grind the aroma fades fast. Buy small amounts.

Which coffee for Turkish coffee

Medium to dark roasts with a full body and chocolate notes work best. Try Blend 1983, Mexico or Guatemala. All our coffee is available in a Turkish grind (1).

Frequently asked questions

How much coffee per cup of Turkish coffee?

A heaped teaspoon, 7–8 g, per cup of about 100 ml. For a stronger cup, use two level teaspoons.

What's 'black coffee' in Israel?

In Israel, 'kafe shahor' (black coffee) means Turkish-style coffee: very finely ground coffee made in the cup or in a finjan.

Can any coffee be used for Turkish coffee?

Yes, as long as it's ground Turkish (1), the finest grind. A medium to dark roast with full body gives the most familiar taste, but a light roast can surprise you.

How much cardamom should I add?

Just a little: about a quarter teaspoon of ground cardamom for 3–4 cups. Freshly ground cardamom is strong, so start small.