How to Make Turkish Coffee Without an Ibrik

Making Turkish coffee without an ibrik (also called a cezve) is possible and quite simple. With just a few adjustments, you can prepare delicious and authentic Turkish coffee in a small saucepan or pot. Follow this guide to learn how.

Ingredients

Fine ground coffee (Turkish coffee grind) Water Sugar (optional) Cardamom (optional)

Equipment

Small saucepan or pot Heat source Demitasse cups for serving

Instructions

Measure the Water

Use about 1 cup of cold water for every 1-2 teaspoons of coffee. Adjust according to your preferred strength. Measure the necessary amount of water with your coffee cups before you start.

Add Coffee

For each cup of water, add 1-2 teaspoons of finely ground Turkish coffee. If you like your coffee sweet, add sugar at this stage. Use about 1 teaspoon of sugar per cup or to taste. Stir the mixture well to combine the coffee and sugar.

Mix

Stir the mixture well before heating it. This ensures a homogenous blend of coffee and sugar (if added) and allows for better extraction of flavors.

Heat

Place the saucepan over low heat. It’s crucial to heat the coffee slowly to allow the flavors to develop. Stirring should be avoided once the heat is on, as it can cause the coffee to froth unevenly.

Watch for Foam

As the coffee heats, it will begin to foam. Once the foam starts to rise before it boils, remove the saucepan from the heat. This usually happens around the 2-3 minute mark. The foam indicates that the coffee is nearing completion and is a hallmark of a well-made brew.

Serve

Gently pour the coffee into demitasse cups, allowing the foam to form on top. Be careful not to disturb the grounds settled at the bottom. Let the coffee sit for a moment to allow the grounds to settle before sipping.

Enjoy your homemade Turkish coffee!

Tips

Coffee Grind

The coffee should be ground very finely, almost to a powder, for the best texture and flavor. Use a coffee mill or a food processor to achieve the right grind.

Flavor

You can add a pinch of ground cardamom for a traditional flavor twist, though this is not a requirement. Some variations might include sugar or spices, but these are not classic elements of Turkish coffee.

Foaming

The foam is an important part of Turkish coffee, so be careful not to let it boil over. The foam is a sign of a well-made brew and should be allowed to form naturally.

Enjoy your homemade Turkish coffee! With practice, you’ll master the art of making Turkish coffee without an ibrik.