How to Brew
Low heat. Real foam. One perfect cup.
What You Need
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 cup for the perfect ratio.
Step by Step
Add 1 heaping teaspoon of finely ground coffee per 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 cup, preserving the foam on top.
Let the grounds settle for 1-2 minutes. Sip slowly from the top.
Order by Sweetness
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.
Pro Tips
Cold water makes better foam than warm water.
The lower the heat, the better the foam.
Never stir after placing on heat.
A good cup has thick, even foam covering the surface.
Don't drink the grounds at the bottom — save them for fortune reading.
