Turkish Coffee

I love coffee. I’m also a bit of a coffee snob. Not in the sense that I drink only strong black coffee, but that it has to be good tasting coffee. I love a shot of espresso, a flat white, a mocha, a straight cup o’ joe, all different styles, it just has to be GOOD. My current style to make at home, is Turkish coffee. 

I had a terrible time making a pot of Turkish coffee at first. It always ended up producing a sludge that was undrinkable, to say the least. I finally learned how to make a proper pot when I visited a Mediterranean grocery store and had a cup made for me on a tiny bunsen burner. I mentioned my difficulties of making a cup on an electric flat-top stove. He immediately helped clarify things for me. When you’re making a pot – it’s high heat, LOW flame. Whereas, I thought it was low heat, period. You also need to use the right grind. Turkish / Greek / Mediterranean coffee is a super fine grind. Like a coffee version of talcum powder. Using my new found knowledge, I raced home with a proper grind in hand and made a cup. Successfully!

When made properly, it’s like a tiny cup of creamy, smooth, coffee-flavored joy. My current brand of choice is this one… sorry, I don’t have an English name for it and “kashmar” coffee isn’t it. But it’s delicious! I found I prefer the mocha infused Turkish coffee’s, followed by a light roast, cardamon one.

For the pot, I like the copper styled pots. I find they have the perfect height to them and allow for a nice foaming to the top. 

Turkish Coffee

Turkish Coffee


  • 1 flattened tablespoon Turkish coffee powder
  • Sweetener if desired
  • Cold water
  • Turkish pot


  • Place the tablespoon of coffee powder into the pot.
  • Place sweetener in, if desired.
  • Fill your espresso cup with water and then pour into the pot.
  • Give the pot a stir.
  • Set on an electric flat top burner and set the burner to high.
  • Set a timer for 4 minutes.
  • After 4 minutes, do not take your eyes from the pot.
  • It will begin to foam and rise, when it reaches the top, just before spilling over, remove from the heat and pour into your cup.
  • Let sit a moment or two before drinking. This will let it cool to a drinkable temperature and let the grounds settle to the bottom of the cup.

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2 thoughts on “TURKISH COFFEE

    1. Turkish coffee to me is smoooooth. Strong in flavour, but not bitter. It has way less caffeine than a regular pour over and slightly less than a shot of espresso. And has the bonus of being quick to make a cup!

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