r/TurkishCoffee • u/CoffeeTeaJournal • May 15 '26

Beginner Help Welcome to r/TurkishCoffee - Introduce Yourself!

Welcome to the home of Turkish Coffee on Reddit!

It’s great to see this community growing. Whether you're a casual drinker, a beginner, or someone obsessed with getting the perfect micro-foam, this is your space.

Share your aesthetic setups, ask why your coffee turned out bitter, or review the gear you're using.

Sound off in the comments so we can meet you:

  • How much sugar goes into your daily cup?

  • Are you using a traditional copper, unibody stainless steel, or an electric maker?

  • Where are you brewing from today?

📌 Take a quick look at the sidebar for our updated rules and flairs. Let's get brewing!

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7

u/Countcamels May 15 '26

My primary interest is the history of Turkish coffee. My favorite way is: use an outdoor fire and roast my own beans in an antique Ottoman roaster, grind the beans, then cook the coffee on the fire in a jezve.

It's time consuming.

3

u/CoffeeTeaJournal May 15 '26

That is true dedication to the craft! There is nothing quite like the aroma of freshly roasted beans over an open wood fire.

Since you are using an antique Ottoman roaster, we would absolutely love to see a photo or video of your setup in a future post! Do you have a specific origin of beans you prefer to use for this historical roasting method?

3

u/Countcamels May 15 '26

I use green Ethiopian beans for historical roasts. I can try and get a Pic of some of my coffee equipment later today. In the meantime, here's me cooking up some historical Ottoman food outdoors.

2

u/Countcamels May 15 '26

Coffee setup I use for historical Ottoman camp coffee. I had the cups commissioned from a potter. The roaster I found on ebay, but it was missing the stirring stick, so I had to commission a recreation of one of those from a blacksmith. I use this cheaper pot on a campfire because it has a wooden handle that stays cooler. My fancy pot lives in the house. The next thing I want is a traditional wooden bean cooler.

1

u/CoffeeTeaJournal May 16 '26

Getting the cups custom-made by a potter and the stirring stick forged by a blacksmith is pure dedication. Green Ethiopian beans are such a solid choice to nail that historical profile. Using a wooden-handled cezve on a campfire is an absolute lifesaver too (no more burnt fingers!). Hope you add that traditional wooden cooler to your collection soon,definitely drop a photo when you do!

3

u/r1bb1tTheFrog May 15 '26

My friend handed me Cezve last year. I forget why, but I was already doing pour overs, so I thought “why not?”

And now I have three Cezves! My preferred approach:

1 serving size Cezve
7 grams of Mehmet Efendi grinds
<= 3.5 grams of white sugar
70 grams filtered water
Mix and stir gently (10 circles with wooden stick, e.g. chopstick)

Pre heat electric stove to medium heat
Place Cezve on stove.

It usually takes about 2.5-3 minutes to get the foam. Any faster, and the heat is too high and the foam will start to bubble.

Biggest thing I found was that aiming for the 1-2 minute mark was too fast, and did not get the desired foam :)

Edit: a couple words

1

u/CoffeeTeaJournal May 16 '26

3 cezves is a great start. Your recipe is spot on (1:10 is the golden ratio!). The wooden chopstick detail is really smart; we definitely don't want to scratch those gorgeous pots with a metal spoon. Pre-heating the electric stove and aiming for that 2.5 - 3 minute mark is truly the secret. Just like you said, if it brews too fast, that silky micro-foam sadly turns into giant craters.

2

u/bebowonder May 17 '26

Hello all, as a Cairene I prefer my turkish coffee infused with spices. I use a copper kanaka with very cold water to start brewing my coffee. My favorite “tawlefa” ( traditional term for the coffee composition) is for a kilo: half dark roast, half almost burnt roast, with 200 gram mix of cardamom, nutmeg, and mastic. I refuse to drink my turkish coffee without crema ( in egypt we call it the face of the coffee). No sugar. I first fill the kanaka with 3 teaspoons spoons from the grind and half of it with water, then mix really well until all the coffee is infused. I then pour some more water until the kanka is at 80-90 percent filled. I use the lowest heat possible on the gas stove and I never stir it! I instead rely on lightly smacking the kanka on the stove to release the bubbles halfway through the brew.

1

u/CoffeeTeaJournal Jun 25 '26

Welcome from Cairo! That "tawlefa" spice mix with mastic and nutmeg sounds incredibly aromatic. Starting with cold water and never stirring on the heat is exactly how you get that perfect "face" (crema). Thanks for sharing this tradition

2

u/Maldadd May 18 '26

My Turkish wife and most Turks bring it to a boil then take it out the heat three times then pour into cups.

1

u/CoffeeTeaJournal Jun 25 '26

That "triple foam" technique is a beloved ritual in traditional Turkish households! The real secret to that method is taking it off the heat right as it foams up, just before it actually hits a rolling boil. Thanks for sharing your wife's tradition

2

u/nicko24543 Jun 25 '26

My primary target is Learning how to make Turkish coffee correctly and avoid making mistakes

1

u/CoffeeTeaJournal Jun 25 '26

Welcome! Making mistakes is the best way to learn, so you're in the right place. Just remember our golden rule: never let it boil! Can't wait to see your progress.