Grind the beans on the coarsest setting in a burr grinder. If you don’t have a burr grinder, grind in brief, sharp pulses in a blade grinder, stopping every couple seconds to invert the grinder and give it a sharp shake while holding the lid on.

Turkish coffees are small beverages made with strong coffee. Each cup of coffee should be made with two heaping teaspoons of beans for each coffee.

Turkish coffee is served in a special cup known as fincan. Measure one and a half fincans worth of water for each cup of coffee or 1.7 ounces (50 ml) of water.


Turkish coffee is brewed in a cezve. This is a small, long-handled pot made of brass or copper. If you don’t have one, you can use a small pot instead.

Put the organic premium coffee, water, and desired amount of sugar in the recipient and stir vigorously to combine all the ingredients.

For the best tasting coffee, always use water that’s cold and fresh.


Turn a gas stove to low flame, or an electric stove to low heat. Place the pot on the heat and stir the ingredients together for one minute.

After a minute, stop stirring and leave the coffee to brew for 3 or 4 minutes until foam forms.

Pour the foam into a cup. After three to four minutes, when the foam has formed on the top of the coffee, remove the pot from the heat and pour the foam into your fincan or serving recipient. Then, return the pot to the heat.

Brew the coffee for an additional 15 to 20 seconds after returning it to the heat. This will give the coffee a chance to raise again, which means coming close to a boil and creating new foam.


Pour the full contents of the pot or cezve into the fincan or the serving recipient. Include the foam and grounds. Serve the coffee right away, while it’s still hot and fresh.