You’ve got an espresso machine on the counter and a craving for Turkish coffee. Maybe you’re wondering if that fine grind will work. Maybe you’re hoping to skip the stovetop and still get that bold, sludgy, unmistakable brew.
So let’s get straight to it.
Can you make Turkish coffee in an espresso machine? No, you can’t. The grind is too fine, the method is completely different, and the results won’t even come close to the real thing.
If you’re curious why it doesn’t work and what actually makes Turkish coffee so unique, let’s break it down.
Why Can’t You Make Turkish Coffee in an Espresso Machine?
Turkish coffee isn’t just about strong flavor. It’s about how that flavor is extracted. And that starts with the grind.
Turkish coffee uses the finest grind in the coffee world. We’re talking powdery fine (like flour). Not slightly fine. Not espresso fine. Actual dust. That ultra-fine grind is essential because it fully dissolves into the water as it brews, creating that rich, thick texture.
But grind alone isn’t the full story. The brewing method is what really defines Turkish coffee. You start with cold water, mix in the coffee and sugar (if using), and then heat it slowly in a pot. As the coffee warms, those tiny particles steep in the water. It’s slow, gentle extraction. That’s what builds the body, the foam, and that signature earthy punch.
Espresso takes the opposite route. It uses high pressure to force hot water through compacted coffee grounds in a matter of seconds. The grind is still fine, but not as fine as Turkish. It’s more like sand than flour. This method relies on pressure and speed, not time and heat. It creates crema, not foam. It filters out the grounds, instead of leaving them in the cup.
So can you make Turkish coffee in an espresso machine? No. The grind will clog the system. The pressure will kill the texture. And the flavor will be flat-out wrong.
Check out this guide to learn tips for making Turkish coffee foam.
Final Thoughts on Best Alternatives
If you don’t have a traditional cezve (Turkish coffee pot), don’t worry. You don’t need to run out and buy one just yet. The key is how you heat the coffee, not just what you heat it in.
You can use tools you already have in your kitchen. For example, a coffee pot, a small saucepan, even a metal milk frothing jug. As long as it can go on the stove and allows for slow, controlled heating, it’ll get the job done.
So if you’re serious about trying Turkish coffee, skip the espresso machine. It’s not built for it. Grab a small pot, get the grind right, and take your time with the process. You’ll get much closer to the real thing and it’ll taste like it’s supposed to.