Turkey — UNESCO-listed brewing tradition

Turkish Coffee

Also known as: Türk Kahvesi

Turkish coffee is the only major brewing method that drinks the grounds along with the liquid. UNESCO-recognized since 2013 as part of Turkey's intangible cultural heritage. Sweetness is decided BEFORE brewing — there's no spoon at the table.

How to brew it.

1. 01

   Per cup: pour cold water into the cezve, then add 1 heaping teaspoon of ultra-fine coffee. Add sugar now if you want it (sade=none, az=little, orta=medium, şekerli=sweet).

2. 02

   Stir once, gently, until the grounds wet evenly. Don't stir again.

3. 03

   Heat slowly on low. Watch for the foam (köpük) to rise — DO NOT let it boil over. As foam crests, lift off heat.

4. 04

   Spoon a little foam into each cup. Return cezve to heat for a second rise. Pour, foam-first, into cups.

5. 05

   Let the grounds settle for 30 seconds before sipping. Sip the liquid; do not stir.

What makes it right.

• Never boil. Boiling kills the foam, and a Turkish coffee without foam is considered a failed cup.
• Serve with a glass of water (drink first, to clean the palate) and Turkish delight or a single date.
• After drinking, invert the cup over the saucer — the dried grounds form a pattern read for fortunes (tasseography).