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You will need to have a Turkish coffee pot, a spoon, sugar and coffee that has been ground to a fine powder. It really does not matter what kind of coffee you use, but it should be light to medium roast, because you will be roasting it again while making your brew. You can get 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. B. Grind it at your local grocery store! Yes, thatís right. You may not have noticed, but most grinders (99.9%) at your local grocery stores in the U.S. have a Turkish coffee grind setting! Just select the "Turkish Coffee" setting and grind your beans. If itís not fine enough, you may want to run it twice. C. Buy ground coffee from Turkish Coffee World.


  1. Measure the amount of cold water you will need: your cup is your measuring cup.
  2. Place your pot of water on the stove and turn the heat to low to medium setting.
  3. Add about 1 tablespoon of Turkish 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 first.
  5. When the coffee starts to sink into the water and the water is warm enough to dissolve your sugar, stir it fairly good. This will dissolve smallest particles. However, you should only do this once.
  6. When you see a "ring" of bubbles forming on the surface, pay close attention to your brew.
  7. From this point on watch your coffee carefully. Do not let the temperature get hot enough to start boiling. (NEVER let it come to a 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 much foam because it will have simply evaporated!.
  8. Keep it at "foaming" stage as long as you can without letting it come to a boil. The more froth, the better it will taste. In addition, your coffee must be fresh, or it will not foam. If your brew gets too hot and begins to "rise", then move it away from the heat. 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 it 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. But only do this if you have to.

If you want sugar or cream:

You can add milk and sugar to your brew, but you should do it before brewing. You can also do it separately and then pour your brew over it but be careful when stirring; donít stir up the sediments too much.


  1. Turkish coffee is always served with a glass of water in order to clean your pallet before tasting the brew!
  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 drink this Turkish treat sip by sip. Stop when you get to the grounds at bottom of your cup. Then turn your cup upside down and find someone who can read your fortune!