The cezve is the only equipment Turkish coffee requires — a small, long-handled pot with a wide base and narrow neck, built to heat coffee slowly and raise the foam the method is known for. Get the right one and it lasts decades.
For most people, the best Turkish coffee pot is a 2-cup hammered copper cezve with a long wooden or brass handle, around $15–25. Copper heats most evenly and makes the best foam. Choose stainless steel only if you brew on an induction stove.
What Is a Turkish Coffee Pot Called?
The Turkish name is cezve — pronounced jez-veh, and often spelled jezve, jezveh, or cevze in listings. The same pot goes by different names around the region, and sellers use them interchangeably: if it has the wide base, narrow neck, and long handle, it is the same tool.
| Name | Where it's used | Notes |
|---|---|---|
| Cezve | Turkey | The original Turkish name; what most quality pots are sold as |
| Ibrik | Common in Western listings | Technically a water pitcher in Turkish, but widely used for the pot |
| Briki | Greece | Same pot, used for Greek coffee — the identical brewing method |
| Rakwa | The Levant | Also seen as rakweh; often taller with a longer spout |
| Džezva | The Balkans | The Bosnian and Balkan spelling of the same Ottoman-era pot |
Copper vs Stainless Steel vs Brass
| Copper | Stainless Steel | Brass | |
|---|---|---|---|
| Heat & foam | Fast, even heat; best foam | Slower, less even; good foam | Close to copper |
| Stovetops | Gas, electric — not induction | All, including induction | Gas, electric — not induction |
| Care | Hand wash, occasional polish | Easiest; very durable | Hand wash, tarnishes faster |
| Price | $15–25 | $8–12 | $20–40 |
| Best for | Best brew — most people | Induction stoves, low maintenance | Display and tradition |
Traditional copper cezves are lined with tin, which is why the inside looks dull grey while the outside shines. That lining is supposed to be there — it keeps copper out of contact with your coffee, so never scrub it off.
What Size Cezve Should You Buy?
Cezve sizes are measured in Turkish coffee cups, and one "cup" is small — roughly 2–3 ounces.
- 1-cup (2–3 oz): brewing for yourself only
- 2-cup (5–7 oz): the right size for most people — yourself plus one
- 4-cup (10–12 oz): households that regularly serve guests
Size matters more than it looks: a cezve brews best filled close to capacity. One serving rattling around a 4-cup pot spreads too thin to build proper foam, so buy for the number of cups you actually make at once, not the biggest one on the shelf.
Handle, Shape, and Spout
Handle: long, and made of something that stays cool — wood or brass. You will hold the cezve over heat for minutes at a time, so avoid short handles.
Shape: wide at the bottom, narrow at the neck. The taper is functional, not decorative — it concentrates the rising foam instead of letting it spread and collapse. Skip straight-walled pots sold as cezves.
Spout: a small pinched spout lets you pour slowly enough to keep the foam on top of the cup instead of breaking it.
Does a Cezve Work on Induction?
Copper and brass are not magnetic, so an induction burner will not detect them. If you have an induction stove, either buy a stainless steel cezve or set a small induction converter disk under a copper one. On gas and electric coil, copper is the better choice — and gas gives you the fine low-heat control the brew rewards.
Our Pick
A 2-cup hammered copper cezve with a wooden or long brass handle, in the $15–25 range. Handmade $60 pots are beautiful, but they brew the same coffee.
What separates a great cup from a flat one is the coffee and the technique, not the pot. A $15 cezve with fresh, powder-fine Turkish coffee beats a $60 cezve with stale grounds every time. Once you have the pot, our step-by-step brew guide covers the heat, timing, and foam.
How to Care for a Copper Cezve
- Hand wash only — never the dishwasher.
- Dry immediately after washing to prevent water spots.
- Polish the outside with lemon juice and salt when it dulls.
- Leave the grey tin lining inside alone — no abrasive scrubbers.
Turkish Coffee Pot FAQ
What is a Turkish coffee pot called?
A cezve (jez-veh). The same pot is called an ibrik in much of the West, a briki in Greece, and a rakwa in the Levant — different names, same small long-handled pot.
What size cezve should I buy?
A 2-cup cezve for most people. Turkish coffee brews best with the cezve filled close to capacity, so match the size to the cups you actually make at once.
Is copper or stainless steel better for a cezve?
Copper heats more evenly and builds the best foam; stainless steel is more durable and works on induction. Copper for the best brew, stainless for convenience.
Does a copper cezve work on an induction stove?
No — copper is not magnetic. Use a stainless steel cezve on induction, or place an induction converter disk under a copper one.
Can I make Turkish coffee without a cezve?
Yes, any very small saucepan works. You lose some foam without the narrow neck, but grind, low heat, and technique matter more than the pot.
