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Turkish Coffee

4.2 from 6 reviews

  • Author: Alex
  • Total Time: 4 minutes
  • Yield: 1 1x


Here’s how to make a traditional Turkish coffee – sharp, short and strong. It will get you going and satisfy your coffee craving all within seconds.


  • 1.5 cups filtered water
  • 1 tbsp super fine ground coffee
  • 1 tsp sugar (optional)


  1. Add 1½ “cups” of water per cup you are making to the ibrik. These are not measuring cups, though. Instead, use the small cup that will ultimately hold the coffee to measure out the water.
  2. For each cup of coffee you are making, add between one heaping teaspoon and one heaping tablespoon of the coffee grounds, depending on how strong you like it.
  3. Add the sugar to the ibrik, if desired.
  4. Stir the coffee and sugar until thoroughly mixed.
  5. Place the ibrik on your heat source over medium heat. This should be a steady process, not a rapid boil – boiling the coffee will turn it bitter. In a container as small and thin as an ibrik, though, even at a lower heat this should only take a few minutes, so don’t walk away!
  6. As the coffee approaches a boil, it will begin to form a dense, dark foam on top. Before it comes to a full rolling boil, remove it from the heat and use the spoon to place a small amount of foam in each of the cups. (Think of this as similar to the crema in espresso.)
  7. Return the ibrik to the heat and let it continue until it almost reaches a rolling boil.
  8. After removing the foam, bring the coffee to a boil and remove it from the heat before it boils over. Let it cool for 15 or 20 seconds and then return it to the heat, still full. Do this a third time if stronger coffee is desired. Then pour the coffee very slowly and gently into the cups.


  • After pouring from the ibrik into the cups, let the coffee stand a few seconds so that the coffee grounds will begin to settle.
  • Don’t forget to serve it with cold water and a sweet treat!
  • The quantity of coffee grounds can vary wildly from one recipe to the next. We chose to go with 1 tablespoon per cup of coffee, but others will prefer a heaping teaspoon, while those who are more mathematical about their brewing tend to put it at around 2.5 grams of coffee per ounce of water.
  • If you like spices in your coffee, you can also make Turkish coffee with cardamom. Simply add ⅛ of a teaspoon of cardamom in along with the sugar.
  • Cook Time: 4
  • Category: Drinks
  • Cuisine: Turkish


  • Calories: 16 kcal

Keywords: How to make turkish coffee, Turkish Coffee