Regional
Turkish coffee
Very finely ground coffee simmered unfiltered in a small pot, served with its grounds.
Where it came from
Ottoman Empire
16th century
Coffee reached Istanbul through Ottoman trade and gave rise to famous coffeehouses. The very fine grounds are simmered in a cezve and served unfiltered.
Make it at home
Starting recipe
You'll need
- Very fine coffee
- 7 g
- Water
- 70 ml
- Sugar
- to taste
- 01
Combine
Add water, coffee and optional sugar to a cezve. Do not stir after heating begins.
- 02
Heat
Warm gently until the foam rises near the rim; do not let it boil over.
- 03
Serve
Pour into a small cup with the grounds and let them settle before drinking.
At a café
Sugar is normally decided before brewing. Let the grounds settle before the last sip.