Turkish coffee ratio
Turkish coffee is simmered with the grounds in a small pot (cezve) and served unfiltered. The ratio is much stronger than other methods: around 1:10, which is 7 g of coffee for a 70 ml cup. The grounds settle in the cup, so do not drink the last sip.
Change any field and the others update. Typical range for Turkish coffee: 1:8 to 1:12.
Coffee
7 g
Water
70 ml
Tbsp (approx.)
1.4
Water: 2.4 fl oz, 0.3 cups
The numbers
- Starting ratio
- 1:10
- Usual range
- 1:8 to 1:12
- Grind
- Powder fine, finer than espresso
- Water temperature
- Heat slowly until it foams, below a full boil
- Brew time
- 2–4 minutes
- Example
- Two 70 ml cups: 14 g of coffee and 140 ml of water.
Steps
- Put cold water and the coffee in the cezve, with sugar if you want it. Stir once.
- Heat on low. Do not stir again, or the foam collapses.
- When the foam rises to the rim, take it off the heat. Some people do this a second time for a thicker foam.
- Pour gently, let the grounds settle for a minute, and drink.
Tips
- The grind has to be a powder. A normal burr grinder usually cannot reach it, so buy it pre-ground for this method or use a grinder made for it.
- Fill the cezve to the base of its neck for a good foam.
Cup not right? Bitter or sour coffee: what to change.