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What makes Turkish coffee so delicious is the grind. Single bean is ground to 45,000 particles vs 100 particles for drip coffee and 3,000 for the espresso. Thus, you extract more flavors than any other method of brewing. In addition, it is the only method where you re-roast the beans in the brewing process. Why is this important? Because, coffee is at its most complex (wine like) stage only for about a week after it's been roasted.
After this period, it oxidizes and decays.

Turkish coffee is non-filtered, so the grounds are in the pot. As a result, as the water heats up, you are actually re-roasting your beans!. This is why you should never heat the water first and then add the grounds as some do. Start with cold water and then heat your brew slowly to a foam. This way, you will have a newly roasted coffee flavor. However, you can add other flavors, including milk, cream, almond milk etc. to your brew either as you are making it or prepared it separately and pour your brew on it (see our Turkish coffee recipes). Whatever you do though, do not stir up the sediments. Oh, and make sure to add your sugar before not after! Also, be careful how you pour you coffee. Need a little wrist action to control how much foam goes into cups. Make sure foam goes out first and does not stay in back of the pot.

To start out you will need a
Turkish coffee pot, a thin walled 3 oz porcelain cup so that your brew stays hot while sipping your brew (espresso cups are too tick), a spoon to stir, sugar if desired and coffee that has been ground to a fine powder. It is critical that your coffee pot must be the right size in proportion to your brew (how to choose the proper size).

Although most people use the Arabica beans, it really doesn't matter what kind of coffee you use as long as you like it. However, it should be a light or medium roast, because as you will re-roast it while making your brew, it will get darker.

You can get the Turkish coffee in several different ways:

A. Purchase a special Turkish grinder (regular electric grinders with blades spinning at a high speed will NOT do the job) and grind the coffee yourself. We do have these available at our store if you are interested.

B. Grind it at your local grocery store! Yes, that's right. You may not have noticed, but most grinders (99.9%) at your local grocery store in the U.S. have a Turkish coffee setting (even though most of them don't grind as it should). Just select the "Turkish Coffee" setting and grind your beans. You may have to run it twice.

C. Buy it ready made from Turkish Coffee World. We sell it in our store but you can also find it at most Mediterranean stores if you live in a metropolitan area.


  1. Measure the amount of cold water you will need.
  2. Place your pot of water on the stove and turn the heat to medium-high (just until the water heats up).
  3. Add about 1-2 heaping tea spoons (or 1 tablespoon) of coffee per demitasse cup (3 oz). Do not stir it yet. Just let the coffee "float" on the surface because if you stir it now you might cause it to clump up.
  4. Add sugar to taste. Do not stir it yet, Let the water warm up little bit as above.
  5. When the coffee starts to sink into the water and the water is warm enough to dissolve your sugar, stir it several times and then turn down the heat to low. You should stir it several times, up until your brew starts to foam (you can also vigorously move your spoon side to side to encourage to start the foaming).
  6. When you see the bubble "ring" forming on the surface, turn down the heat a little bit more or move your pot away from the heat source. Pay attention to the bubbles that are forming at this stage. Bubbles should be very small in size.
  7. From this point on watch your brew carefully. Do not let the temperature get hot enough to start boiling. (NEVER LET IT BOIL - many instructions on how to make Turkish coffee use the term "boiling" but this is totally inaccurate) The key idea here is to let the coffee build a thick froth and that occurs approximately around 158 F or 70 C (i.e., much cooler than the boiling point of water which is 212 F or 100 C at standard pressure. If your brew comes to a boil, you will not have any foam because it will simply evaporate!).
  8. Keep it at the "foaming" stage as long as you can without letting it come to a boil. You might even gently stir your brew a little bit at this stage. The more froth, the better it will taste. Also your coffee must be fresh or it will not foam as well. If your brew gets too hot and begins to "rise", then move it away from the heat or just turn it down. You are almost done. Repeat this process until your foam has "raised" and "cooled" at the most couple of times (NOT 3-4 times like some instructions. Even once is enough). Then pour in to your cups (quickly at first to get out the foam, then slowly) while making sure that each cup has equal amount of foam! If you are serving several cups then you might be better off spooning the foam into each cup.


  1. Turkish coffee is always served with a glass of water. You drink water first to cleanse your pallet!
  2. Wait about half a minute or so to let the grinds settle to the bottom of your cup.
  3. Find a comfortable spot in which to savor your delicious coffee and remember, drink this Turkish treat..sip by sip.

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Here are some recipes for you to experiment or give you some ideas for your own recipes.

You can also watch videos in our library on how to make Turkish coffee.