A Little Turkish Coffee Break
Two small cups of Turkish coffee, water on the side and something sweet if you fancy it. Start with the cup, not a kitchen measuring jug.
- Serves
- 2 people
- Prep
- 2 min
- Cook
- 3 min
By Pazar KitchenOctober 24, 20263 min read
Choose the cups before you measure the water. Turkish coffee is served in small cups, and using those same cups to fill the cezve keeps the quantity sensible. For two servings, measure two cups of cold water and 12 g of finely ground Turkish coffee.
A glass of water and one small sweet are enough alongside. Lokum gives you a soft bite; baklava adds thin pastry layers and pistachio. You can set out both as a choice without turning the coffee break into a dessert course.
Before you start
- Do I need both the tin and the coffee-and-cezve set?
No. The selected set already includes 250 g coffee. Choose it instead of the separate tin if you need a cezve.
- Do I stir the coffee after pouring?
There is usually no need. Mix any sugar in before heating and let the grounds settle after pouring.
Six grams per cup
Spoon sizes vary between kitchens and languages. We use Mehmet Efendi’s 6 g per cup as the shared measure here. A 250 g tin is a pantry purchase, not a two-cup portion; this recipe uses 12 g.
Use coffee ground for Turkish preparation. A coarser grind for a filter brewer will not behave the same way in a cezve. Add sugar before heating if you want it, so you do not have to stir through the foam in the cup.
Choose the sweet
Hazerbaba pistachio lokum comes in a 250 g box. Put out a few pieces, leaving the rest packed according to the label. For a pastry option, the store’s pistachio baklava is a separate choice. Allow a small piece per person and check the product page for the pack you are buying.
Already have a cezve?
Choose the coffee tin on its own. If you need a pot, the Mehmet Efendi coffee-and-cezve set is an alternative purchase: it already includes 250 g coffee, so you do not need to add the separate tin as well. The selected set does not include cups. The Güral set of six cups and six saucers is optional tableware.
What else to have ready
Cold drinking water; optional sugar from your kitchen.
Each product is sold in its listed retail pack. The recipe uses the amounts above; check your cupboard before adding everything.
The recipe
Ingredients
- 12 g finely ground Turkish coffee (6 g per small cup)
- 2 small serving cups of cold drinking water; about 120–140 ml total for 60–70 ml cups
- Sugar to taste; optional, added before heating
- Drinking water to serve alongside; optional lokum or a small piece of baklava
Method
- 1
Measure with the cups
Pour two serving cups of cold water into a cezve with room for the foam to rise. Add 12 g Turkish coffee and any sugar, then stir to combine before heating.
- 2
Watch the foam rise
Heat gently over low heat. As the foam rises toward the rim, lift the cezve off the heat before it spills. The timing depends on your burner and cezve; about three minutes is a guide, not a deadline.
- 3
Share the foam, then pour
Spoon a little foam into each cup. Return the remaining coffee briefly to the low heat until it begins to rise again, then remove it and gently fill both cups. Do not leave it at a rolling boil.
- 4
Let the grounds settle
Serve with water and your choice of sweet. Wait a short moment before sipping so the grounds settle. Leave the thick sediment at the bottom of the cup.