Turkish Coffee
Very finely ground coffee simmered in a cezve and served unfiltered with foam.
Method
Turkish
Typical volume
80 ml
Caffeine
65 mg
Caffeine is a reference value for this drink and brew method, not a measurement of your cup.
Turkish Coffee technique
- Grind 7g of coffee per cup to a flour-fine powder - finer than espresso.
- Add coffee, 60ml of cold water per cup and sugar to taste to the cezve, and stir once while cold.
- Heat slowly on low for 3-4 minutes without stirring again.
- When dark foam climbs to the rim, lift the cezve off the heat and spoon foam into each cup.
- Return it for 10-15 seconds until it rises again, then pour slowly down the side of the cup.
- Let it stand 30-60 seconds so the grounds settle.
It must never boil - boiling kills the foam and turns the cup bitter. The grounds stay in; stop drinking when you reach the sludge.
What makes it
Log it, and the caffeine with it
The app records every turkish coffee you make, estimates the caffeine, and writes it to Apple Health so your daily total counts every source, not just coffee.
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