I remember the first time I tried Turkish coffee. I was twelve, and after years of watching adults drink it, curiosity got the better of me. One afternoon, my grandmother prepared a pot, and like a cunning fox, she already knew how it would play out. She asked if I wanted sugar. Feeling old enough, I said no. The first sip hit me with bitterness, so I quickly admitted defeat and asked for a spoon of sugar.
She handed it over. I stirred it in, only to watch all the grounds at the bottom lift up and ruin the cup. It was a disaster, and I learned the hard way that drinking Turkish coffee has its own rules. Over the years, I’ve picked up small habits that make the experience far better. In this guide, I’ll share my best tips on how to drink Turkish coffee and enjoy it the way it’s meant to be.
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How to Drink Turkish Coffee
Here are a few tips that will make your brew much better.
Add Sugar at the Beginning of Brewing
With Turkish coffee, sugar isn’t something you stir in after the brew. It has to go in at the start. That way, it melts evenly into the liquid and blends with the foam. Turkish coffee can be:
- Sade (no sugar),
- Az şekerli (just a touch),
- Orta (medium sweet, usually one teaspoon),
- Şekerli (sweet, two teaspoons or more).
Serve in Small Cups
Turkish coffee is meant to be savored in small sips, not gulped down. It’s usually poured into demitasse cups, each one holding just a few ounces.
The tradition is to serve it with a glass of water, which helps clear the palate. The size of the serving keeps the drink intense and focused, letting you enjoy both the taste and the pace.
Pair It with Lokum
Turkish delight, or lokum, is more than a sweet treat on the side. Its soft, chewy texture and sugar-dusted sweetness balance the earthy bitterness of the coffee.
Even if you take your coffee without sugar, a bite of lokum in between sips transforms the flavor. It doesn’t change the cup itself but creates a contrast that makes both the candy and the drink feel richer.
Use Freshly Ground Beans
Using beans that are freshly ground makes a noticeable difference. The aroma is brighter, the taste sharper, and the foam more stable.
Pre-ground coffee loses its edge quickly, so if you can, grind just before brewing. It’s a small detail that makes the whole experience better.
Don’t have a traditional Turkish coffee pot? Here are the best ways to make Turkish coffee without a cezve.
FAQ
Are you supposed to drink the grounds in Turkish coffee?
No. The grounds settle at the bottom of the cup and stay there. You sip until you reach the sediment, then stop.
Can you make Turkish coffee with regular grounds?
Not really. Turkish coffee needs an extra-fine grind, almost like flour. Regular drip or espresso grounds are too coarse and won’t create the dense texture or foam. Here you can see how to grind beans for Turkish coffee.
Can I add milk to Turkish coffee?
Traditionally, no. Turkish coffee is brewed with water and sometimes sugar. However, if you want to try something new, check out how you can make Turkish coffee with milk.
Can I use Turkish coffee in a drip coffee maker?
No. The grind is too fine and will clog the filter. Turkish coffee is designed for a cezve or a specialized electric pot, not a drip machine.
Can you make espresso with Turkish coffee?
No, Turkish grounds are too fine for an espresso machine, and they will likely choke the filter basket. Here you can see a more detailed breakdown of Turkish coffee and Espresso grind.
How to drink Turkish coffee with Turkish delight?
Take a small bite of lokum, then sip the coffee. The sweetness balances the bitterness and adds a soft texture contrast.
Key Takeaways
Turkish coffee is an experience shaped by small but important details.
- Add sugar at the start of brewing so it blends evenly with the foam.
- Serve in small cups and always include a glass of water to refresh the palate.
- Pair the coffee with lokum for a sweet contrast without altering the brew itself.
- Use freshly ground beans for a brighter aroma, sharper taste, and stable foam.