Authentic Turkish Coffee with Cardamom (Türk Kahvesi with Crema Foam)
UNESCO-recognized world heritage tradition: rich, velvety coffee brewed slowly in a traditional copper cezve pot with ultra-fine stone-ground Arabica beans and crushed green cardamom, crowned with thick golden foam (köpük).
Ingredients
Traditional Turkish Coffee
- 2 rounded tbsp ultra-fine Turkish ground Arabica coffee (flour-like grind)
- 2 Turkish fincan cups (approx. 150ml total) cold filtered water
- 2 green cardamom pods, crushed (optional for cardamom aroma)
- 1-2 tsp fine sugar (or Orta Şekerli medium sweetness)
- Turkish delight (Lokum) and glasses of cold water for serving
Instructions
Measure into the Copper Cezve
In a copper cezve (ibrik), add cold filtered water, finely ground Turkish coffee, crushed cardamom seeds, and sugar to taste. Stir gently with a small spoon until coffee dissolves into the water. Do not stir again during cooking.
Slow Low-Heat Brewing
Place the cezve over very low heat (or hot brewing sand). Let the coffee slowly warm up without stirring for 3 to 4 minutes. A thick, dark golden foam (köpük) will begin to rise around the rim.
Spoon the Prized Crema Foam
Just as the foam rises to the top before boiling, take the cezve off the heat. Use a teaspoon to divide the velvety foam into two traditional espresso or fincan cups.
Second Rise & Pour
Return the cezve to low heat for 15 seconds until the remaining foam rises again. Gently pour the coffee down the side of the cups to preserve the thick layer of crema on top. Let sit for 2 minutes for grounds to settle at the bottom, and serve with cold water and Turkish delight.
Nutrition Facts
* Based on a 2,000 calorie diet.