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Traditional service of Turkish coffee with Turkish delight and a glass of water (a coffehouse at Bosphorus, Istanbul May 2010)

Turkish coffee

In its own language: Türk kahvesi

Unfiltered coffee brewed in a small pot and served with its fine grounds

Photo: Tema, CC BY-SA 3.0, via Wikimedia Commons

Turkish coffee is a strong, unfiltered coffee made by simmering very finely ground beans in a small pot called a cezve. Originating in the Ottoman Empire, it is enjoyed across the Middle East, Balkans, and Caucasus, often served with sugar and sometimes flavored with cardamom. The grounds settle in the cup, and it is typically accompanied by a sweet treat.

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  • Brewed in a small pot called a cezve, often made of copper
  • Served unfiltered, with fine coffee grounds in the cup
  • Sugar is added during brewing, not after
  • Often accompanied by a sweet like Turkish delight
  • Known by different names across the Middle East and Balkans

What is Turkish coffee?

Turkish coffee is a style of coffee made by simmering very finely ground coffee beans in water, often with sugar, in a small pot called a cezve. The coffee is not filtered, so the fine grounds remain in the cup. It is dark brown, strong, and served in small porcelain cups. The drink may be flavored with cardamom or other spices, and is usually accompanied by a sweet like Turkish delight. The coffee has a thick layer of froth on top and a dense, rich taste.

Where does Turkish coffee come from?

Turkish coffee comes from the Ottoman Empire, where it became popular in the 16th century after coffee spread from Yemen and Ethiopia. The method of brewing in a cezve and serving with the grounds in the cup became established in Istanbul and spread across the Middle East and Balkans. The drink has gone by many names in different regions, such as Greek, Armenian, or Bosnian coffee. Its origins are sometimes linked to Yemen or Damascus, but the exact birthplace of the method is uncertain.

How is Turkish coffee made?

To make Turkish coffee, very finely ground coffee is combined with cold water and sugar (if desired) in a cezve, a small pot often made of copper. The mixture is slowly heated and brought just to the boil, creating a layer of froth. It is then removed from the heat, sometimes briefly reheated for more froth, and poured into small cups without filtering. The grounds settle at the bottom of the cup. The process emphasizes careful timing and attention to heat to achieve the right froth and flavor.

Bakır cezve fotoğrafından dökülen Türk kahvesi, Müslüm Bayburs tarafından fotoğraflandı.
Bakır cezve fotoğrafından dökülen Türk kahvesi, Müslüm Bayburs tarafından fotoğraflandı.. Photo: Eaeeae, CC BY-SA 3.0, via Wikimedia Commons
Coffee grinders in the Musée Le Secq des Tournelles, an ironwork museum in Rouen, Normandy.
Coffee grinders in the Musée Le Secq des Tournelles, an ironwork museum in Rouen, Normandy.. Photo: Bärbel Miemietz, CC BY-SA 4.0, via Wikimedia Commons
Coffee cup from Turkey, Ottoman period, late 19th-early 20th century, silver, porcelain, gilding, one of three, long-term loan to the Honolulu Museum of Art by Doris Duke Foundation for Islamic Art (accession 57.236.1-3a
Coffee cup from Turkey, Ottoman period, late 19th-early 20th century, silver, porcelain, gilding, one of three, long-ter. Photo: Hiart, CC0, via Wikimedia Commons
A watercolour painting of a Turkish coffeehouse, Istanbul, circa. 1809. The painting was commissioned by Stratford Canning a British diplomat who wanted to study Ottoman customs and institutions. He commissioned a Greek
A watercolour painting of a Turkish coffeehouse, Istanbul, circa. 1809. The painting was commissioned by Stratford Canni. Photo: Unknown Greek watercolourist, Public domain, via Wikimedia Commons

How and when is Turkish coffee eaten?

Turkish coffee is usually served hot in small cups, often with a glass of water to cleanse the palate before drinking. It is a social drink, enjoyed in homes and coffeehouses, and is often accompanied by a sweet treat. The amount of sugar is chosen when ordering, and the coffee may be unsweetened, lightly sweetened, or very sweet. The grounds are not meant to be drunk and are left at the bottom of the cup.

Kinds of Turkish coffee

Across the Middle East, Balkans, and Caucasus, Turkish coffee is known by different names and may be flavored with spices like cardamom, mastic, or salep. The basic method remains similar, but local preferences for sweetness, flavorings, and serving customs vary. In some places, the pot is called an ibrik instead of cezve. The drink may also be served with different types of sweets or in cups of various styles.

What Turkish coffee means

Turkish coffee has a long tradition as a symbol of hospitality and social life in the regions where it is popular. The ritual of making and serving coffee, including the choice of cup and the sharing of sweets, is an important part of gatherings. In the Ottoman era, coffeehouses were centers of conversation and culture. The drink is also associated with customs such as fortune-telling from the coffee grounds left in the cup.

Questions people ask about Turkish coffee

What is Turkish coffee made of?

It is made from very finely ground coffee beans, water, and sometimes sugar, all simmered together in a small pot called a cezve. The coffee is not filtered, so the grounds remain in the cup.

Where does Turkish coffee come from?

Turkish coffee originated in the Ottoman Empire, with its method of preparation spreading from Istanbul to the Middle East, Balkans, and Caucasus.

How is Turkish coffee different from regular coffee?

Turkish coffee is brewed with very finely ground beans and not filtered, so the grounds stay in the cup. It is simmered in a small pot and often served with sugar and a layer of froth.

How is Turkish coffee served?

It is served hot in small cups, usually with a glass of water and sometimes a sweet treat. The grounds settle at the bottom and are not meant to be drunk.

Can Turkish coffee be flavored?

Yes, it is sometimes flavored with cardamom, mastic, or other spices, depending on local customs.

Good reading and sources

Where this page comes from

The facts on this page come from the Wikipedia article "Turkish coffee", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.

It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.

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