A traditional Turkish coffee brewed slowly over low heat with a generous layer of foam on top. Served through a tradition spanning centuries, this richly aromatic coffee is a symbol of conversation and hospitality.
Measure the cold water into the cezve and add the coffee and optional sugar. Stir for a few seconds before placing it over low heat.
Place the cezve over low heat and warm it slowly without stirring. Once foam starts forming on the surface, spoon the foam into the cups. Careful: never let the coffee boil — take it off the heat right before it rises to overflow.
Return the cezve to the heat, and once it rises again, remove it and pour the coffee slowly into the cups without disturbing the foam. Let the grounds settle for a few minutes before serving.
Important: For the coffee to be frothy, it must be brewed over low heat without boiling — boiling coffee loses its foam. Traditionally, the foam is distributed into the cups first. Served with a glass of water and, optionally, Turkish delight (lokum).
Putting the coffee in the cezve with cold water and then placing it on the heat lets the aroma release into the water slowly. The sugar needs to be added at the start with the water; sugar is never added to already-brewed coffee.
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