The size of the cezve also varies, from small ones that can make one cup of coffee, to larger ones that can make multiple cups. The shape of the cezve is also significant, as it affects the flavor and aroma of the coffee. The spout should be long and curved, allowing for easy pouring, while the handle should be sturdy and comfortable to hold.
A cezve (Turkish: cezve, [dʒezˈve]; Arabic: جَِذوة, also ibriki/briki) is a small long-handled pot with a pouring lip designed specifically to make Turkish coffee It is traditionally made of brass or copper, occasionally also silver or gold.
Turkish Coffee: This traditional brew, steeped in history, is known for its strong, unfiltered character and fine grind. But what if you don’t have a cezve, the traditional Turkish coffee pot? No worries!
First, bring cold water to a boil in a kettle. If using whole beans, grind the beans to a uniform consistency similar to granulated table salt. Meanwhile, put a filter in the brewer and rinse with hot water. This removes the papery residue on the filter and warms up the brewer, keeping your coffee hot for longer.
Add the water/milk, sugar, cardamom (if using), and the desired amount of coffee to the saucepan. For the traditional style, you will need at 1 heaped tbsp of coffee per Turkish cup. For my everyday version, I use 2-3 tsp of Turkish Coffee for 1 cup of milk/water. Stir well using a spoon or whisk.
Slowly bring coffee mixture to a boil over medium heat. This will take 3-4 minutes, so keep a close watch. As the coffee warms, you will see a dark foam building up. Closer to it coming to a boil, using a teaspoon, transfer some of the foam into each of your two Turkish coffee cups. Return coffee pot to stovetop.
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how to make coffee in cezve
