Brewing Guide
No machines. No filters. Just coffee, water, and patience.
A cezve (also called ibrik) — a small, long-handled pot designed for Turkish coffee. You can find one for $12-15 on Amazon. In a pinch, any small saucepan works.
Finely ground coffee — powder-fine, like flour. This is the finest grind in the coffee world. Lezzet is pre-ground to the exact traditional consistency.
Cold water — always start with cold water, never hot. Measure using your demitasse cup for the perfect ratio.
Sugar is optional. If you want it sweet, add sugar before brewing — never after. Turkish coffee is traditionally ordered by sweetness level.
Add 1 heaping teaspoon of finely ground coffee per demitasse cup of cold water. Add sugar now if desired.
Stir once to combine the coffee and water. This is the only time you stir.
Place on the lowest heat setting. Low and slow. Never rush Turkish coffee.
The foam (kaymak) will slowly rise to the surface. This is the hallmark of a perfect brew.
Remove the cezve from heat the moment the foam reaches the rim. Boiling kills the foam.
Pour slowly into a demitasse cup, preserving the foam on top.
Let the grounds settle for 1-2 minutes. Sip slowly from the top.
Sade — no sugar. Bold and pure. The coffee speaks for itself.
Az sekerli — a little sugar. Just a touch of light sweetness to round the edges.
Orta sekerli — medium sugar. The most popular choice. Balanced and smooth.
Sekerli — sweet. Rich and dessert-like. A treat in every sip.