Russia and the Middle East
Cezve (turka)
A copper or ceramic pot with a narrow neck: the coffee simmers with its grounds over low heat until the foam rises, and never comes to the boil. The most home-style method in Russia.
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- 6.4 gcoffee
- 70 mlwater
- 1:11ratio
- coldwater
- powder-finegrind
- 2:40time
- Mix6.4 g of powder-fine coffee and 70 ml of cold water; sugar goes in now
- Low heatOnce the crust forms, don’t stir
- RisingThe foam climbs to the neck — don’t let it boil
- Off the heatLet the foam and the grounds settle
- PourSlowly, keeping the foam; the grounds stay in the cezve
A recipe is a starting point: you tune the taste with the grind and the ratio. Coffee for this method — on request
How it works
Turkish coffee is made with the finest grind there is — like powder. The grounds stay in the cup, so you let them settle and drink slowly. UNESCO lists the Turkish coffee tradition as intangible cultural heritage.
The secret is slow heating: that way a dense foam rises and the coffee does not overheat. Boiling makes the taste harsh and destroys the foam.
Sugar and spices (cardamom, cinnamon) go in at the start, before the heat.
What you need
- A cezve for 1–3 cups
- 6–7 g of powder-fine coffee for 70 ml
- Cold water
- Low heat
Tips
- Cold water and a slow flame — the foam appears in about two minutes.
- Once a crust forms, stop stirring.
- When the foam reaches the neck, take it off; don’t wait for the boil.
More methods
Beans for your method
Vietnamese coffee ground for the phin, cezve, pour-over or espresso — for home, café or office. One request, one answer.