Turkish coffee is not a trend. It's not a specialty coffee movement. It's a 500-year-old brewing tradition that predates every other method on this list — and it produces one of the most intense, flavorful cups you'll ever drink. Here's how to make it.
You need a cezve (or ibrik). A small, long-handled copper or brass pot with a wide base and narrow neck. They're inexpensive and widely available. This is the only piece of equipment you need.
Grind extra-fine. Finer than espresso. Almost powder. If your grinder can't go that fine, a Turkish coffee grinder is a worthwhile investment.
The ratio: 1 heaping teaspoon per 3 oz of cold water. Add the water to the cezve first, then the coffee (and sugar if you want it — traditional Turkish coffee is often sweetened). Don't stir yet.
Heat slowly over low heat. As it heats, stir gently to combine. Watch it carefully — it will foam and rise fast. The moment it starts to rise, pull it off the heat. Let the foam settle. Return to heat. Let it rise again. Pull it off. Do this 2–3 times.
Pour slowly into a small cup. Let the grounds settle for 30 seconds before drinking. Don't drink the last sip — the grounds are at the bottom.
Rich, thick, intense, and ancient. Worth every second of attention it requires.
Try Foxhole Dark Roast ground extra-fine for Turkish coffee. → foxholecoffeeco.com