How To Make Turkish Coffee without Cezve

Turkish coffee is a type of strong caffeine coffee that is brewed in a special pot called a cezve or ibrik. The exotic coffee pot is originally dipped in a stove of hot sand, moved around until the coffee boils and creates foam almost to the top.

As someone who has very keen interest into the art of brewing coffee, I’ve found that making Turkish coffee is an exceptionally unique and rewarding experience.

This article is a personal journey through the process, where I’ll share insights, tips, and some cultural anecdotes about this delightful brew.

I will share the info on how to make it at home with simple tools and your favorite coffee beans.

It might become another way of making your own coffee at home. There are many other ways of coffee making with coffee machine you can do at home like V60, cold brew, or mokapot.

What is Turkish Coffee?

Turkish coffee is strong-caffeinated coffee that is made with a special pot called cezve or ibrik. It can be boiled on a stove or in a hot sand until it boils, thickens, and foamy.

It is then served in a small cup with sugar or milk, depending on your preference. If you like it smooth, you can ask the barista to filter it for you.

What does Turkish Coffee Taste Like?

Turkish coffee tastes strong and bittersweet. It is very concentrated and a little bit gritty since the coffee is not filtered.

I did go to a café in my neighborhood that serve Turkish coffee and the coffee can be filtered up to customer’s preference.

After filtered, the coffee tasted much smoother but it didn’t change the flavor of the coffee. It still has the bittersweet flavor I can’t find in other kinds of coffee.

Turkish coffee with cream and coconut sugar

What is So Special About Turkish Coffee?

Using Arabica coffee bean with very fine grind makes this coffee all over the world with its strong flavor and brewing method. Turkish coffee is more aromatic and thicker compared to other coffees.

This unique coffee is normally unfiltered. After brewing, the coffee grounds will settle at the bottom of the cup while cooling down. The sediments are named “telve” in Turkish. Some coffee lovers like to nibble it, but you may skip it.

Origin

As the name stated, this coffee was originally invented in the Ottoman Palace, which then spread all over Turkish coffeehouses in Istanbul.

The coffee culture and tradition flourished afterwards. It becomes an important culture in marriage ceremonies, friendship, and relationship.

The coffee grounds left at the bottom of the cup are even used to foretell the future by some Turkish people.

How Much Caffeine is there in a cup of Turkish Coffee?

A cup of cezve brewed coffee using 20 grams of coffee ground will have approximately 30-35 mg of caffeine.

A double shot of espresso has around 60-70 mg of caffeine. So, it is almost the same as one shot of espresso.

What is the Difference Between Turkish Coffee and Espresso?

Turkish coffee uses finer ground bean than that of espresso. It is because brewing the coffee with the special pot that needs no high pressure.

When you make an espresso with a mokapot or a coffee machine, the coffee ground has to be a little bit coarse because it involves high pressure to push the hot water through and brew the coffee ground.

Most espresso uses dark roast to bring out the strong coffee flavor, while Turkish coffee lovers prefer light to medium roast.

How to Make Turkish Coffee

Originally the cezve or ibrik pot is dipped in a pot of hot sand, swirled around in the sand to make the coffee boils evenly in the pot.

However, you can make it at home on top of a regular stove. This is similar to making coffee with mokapot.

The end product will be the same. The important thing to note is the fine ground and ratio of coffee to water.

Sand or Stove?

Traditional Turkish coffee uses a pan or big stove filled with hot sand that is heated from underneath. This hot sand allows the heat to engulf the body of the cezve, making the coffee boils quite fast.

However, you can put the cezve over a stove at home using low to medium heat and still producing very nice coffee.

The Magic Begins with Ingredients and Tools

My experience into this unique coffee making began with gathering the right ingredients and tools.

The coffee beans are crucial; I prefer a medium roast Arabica bean, finely ground to a powder-like consistency. The grind is so fine that it’s almost like flour, which is essential for the authentic taste and texture of Turkish coffee.

You also need to watch over the water quality as it plays a significant role. I use filtered water to ensure the coffee’s flavor isn’t compromised.

Depending on your taste, sugar and traditional spices like cardamom can be added. The key, however, is the cezve, a small, long-handled pot typically made of copper or brass.

I cherish mine, which I picked up from a local e-commerce site.

Instructions

Fill in the pot with water until the neck of the pot.
Add coffee ground into the pot.
Add sugar if you like it sweet.
Heat the pot over the stove, low to medium heat.
Wait until it boils. Foams will start to form.
Once it boils, take the pot away from the stove. Scoop out the foam if you want to put it in the cup later.
Stir the coffee inside the pot with a small spoon. And return to the stove.
Keep repeating this for a few times (4-6 times). Even after you take it away from the stove, the coffee inside the pot is still brewing.
Pour the coffee in a cup. Put some foam back that you scooped before on top of it.
If you like it smooth, you may filter it with a filter paper first, then pour into the cup.

Tips on Turkish Coffee Beans

The original Turkish coffee uses traditional Yemeni Mocha beans. You can choose any kind of roast according to your preference.
Make sure you get the finest grind as possible. Or you can grind it yourself with manual grinder.
If your coffee ground is not that fine or you prefer smoother texture, you can always filter it before pouring into the cup.
The ratio of coffee to water is 20 gr to 240 gr, 1 to 12. You can make thicker using ratio of 1 to 9. It is really based on your preference.
You can use mokapot if you don’t have cezve or ibrik.

Notes

You may add a pinch of ground cardamom to add some spice flavor or a pinch of ground cinnamon.

Sugar is optional. You may also add honey, heavy cream or evaporated milk based on your personal preference.

Enjoy this drink with a piece of Lokum (Turkish delight) or candy or even chocolate, if you have it without sugar. Sip the water to cleanse your mouth while waiting for the coffee to cool down and the grounds settle to the bottom of the cup.

Turkish Coffee Set

If you are a coffee afficionado who likes to collect all kinds of coffee tools, you can take a look at this Turkish coffee set, complete with coffee beans, a cezve and beautiful Turkish cups and saucers.

cezve complete set — Complete set for Turkish coffee making

If you decide to try making this coffee at home, it would be great to pair it with Malaysian Caramel Honeycomb Cake.

FAQs

Q: Can I make this coffee without a cezve?

A: Yes, you can make Turkish coffee without cezve. Any small pot will do, but the unique shape of the cezve does help in creating the characteristic foam. A mokapot will help so much.

Q: How do I know when the coffee is ready?

A: Watch for the foam to rise, but never let it boil. Boiling ruins the flavor and the foam.

Q: Can I reheat Turkish coffee?

A: It’s not recommended as reheating can make the coffee bitter.

Conclusion

Making Turkish coffee without cezve is more than brewing a cup of coffee; it’s about embracing a rich cultural tradition. Each step, from grinding the beans to savoring the final sip, is a meditative and delightful experience.

I hope you have the best enjoyment in drinking Turkish coffee at home!

Other beverage recipes that you might be interested in: