Turkish Coffee

Ingredients

Method

1. 01
   Measure cold water using your coffee cups. The cups you will serve in are your measuring tool — fill each one with cold water and pour into the cezve. This ensures the ratio is right for your specific cup size. Cold water is important: it gives the coffee more time to heat slowly, which is what allows the foam to develop properly.
2. 02
   Add the coffee, sugar, and cardamom. Sprinkle the coffee across the surface of the cold water and let it sit for a few seconds so it begins to hydrate. Add sugar if using — this is the only moment to add it; sugar cannot be stirred in after brewing without destroying the foam. Add the crushed cardamom pods or a pinch of ground cardamom if using. Stir everything together with a small spoon until the coffee is fully incorporated. This is the last time you stir.
3. 03
   Heat low and slow. Place the cezve over the lowest heat your stove allows. Do not leave it. Watch the surface. Within 2 to 3 minutes, a tan-coloured foam will begin to form and slowly rise from the edges toward the center. The foam is delicate — heat that is too high will cause it to boil through and collapse. As the foam rises and approaches the rim of the cezve, remove it from the heat immediately. The coffee should never actually boil.
4. 04
   Share the foam and pour. Spoon a small amount of foam into each cup first — this ensures each person gets their share of foam regardless of how the pour goes. Return the cezve to low heat for another 30 to 60 seconds until the coffee begins to rise again, then pour slowly into both cups, holding the cezve close to the cup to minimise disturbance. The foam will settle on top.
5. 05
   Let it rest and serve. Leave the cups undisturbed for at least one minute — the grounds need time to settle to the bottom. Serve with a small glass of cold water on the side: a sip of water before the coffee clears your palate and lets you taste it cleanly. Drink slowly. Stop when you reach the thick sediment at the bottom — it is not meant to be drunk. Serve with a small sweet on the side if you like: Turkish delight, a square of baklava, or a date.

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