Turkish Coffee

Turkish Coffee

My memories of Turkish coffee surround my dad’s mother, Tata. Anytime she would have guest over, I remember Tata sneaking away, and then returning with a tray of Turkish coffee and sweets. The smell of Turkish coffee is second to none, and fills me with so much nostalgia for the whole experience Tata would create. What would start with just coffee and water would turn into an experience of reading fortunes and story telling. This is because, once the coffee is fully sipped, the remaining grinds at the bottom of the cup form a sediment. The cup is then flipped upside down onto the saucer to allow the sediment to drain out. The residual coffee grinds that are left on the interior wall of the cup form a pattern (your fortune) that is up to the interpretation of whomever is reading your cup. In my case, Tata was the one in our family known for her readings. Her imagination and pure heart always lead to great fortune telling and stories.

I knew making Turkish coffee was something I had to learn from her. As with any good cup of coffee, it starts with quality coffee beans. The blend is half dark roast, half light roast and then has a touch of fresh ground cardamom. The cardamom brings an inherent sweetness, spice and depth to the coffee, and is irreplaceable in the making of Turkish coffee.

It does not take long to make Turkish coffee, but it does require your full attention. The coffee is made over the stove, and just before it boils it is removed from the heat. This process is repeated a few more times to create a coffee foam. A good cup of Turkish coffee has a little foam at the top. As I have learned, this requires some practice, and of course Tata got it right every time.

Tata’s house always had the best selection of candies and chocolate! I always looked forward to what sweets she would bring out with the coffee. Do yourself a favor this weekend – make this coffee, serve it with something nostalgically sweet and and maybe even see what your future holds.

Turkish Coffee


  • 1 cup cold water
  • 1.5 tbsp Turkish coffee blend*
  • 3/4 tbsp sugar**
  • Ibrik*** (traditional stovetop Turkish coffee maker)


  • Place water, coffee, sugar into the ibrik. Stir gently.
  • Place the coffee pot on low heat and let it cook for a while, stirring gently a few times.
  • When it is right about to boil and starts rise, remove it from the heat. Repeat this 3 more times to develop the coffee foam. Do not allow to actually boil, as this will deflate the foam. ****
  • Pour into Turkish coffee or espresso cups. 
  • Enjoy with a sweet treat. 


* To make the Turkish coffee blend, mix 1/2 lb. of a dark roast coffee with 1/2 lb. of a light roast coffee. Add about 3/4 tbsp of fresh cardamon pods. Grind coffee and cardamon together to the “Turkish Coffee” setting or very finely.
**You can adjust sugar to be more or less sweet depending on your taste.
*** An Ibirik is a traditional Turkish stovetop coffee maker. It is usually copper, but can also be stainless steel. You can make with a small saucepan instead, but may not achieve the same foaming effect.
**** For video demonstration on the foaming process, check out our Instagram stories @ThreeTeasKitchen

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