Even though for many people it’s unthinkable to drink Turkish coffee cold, some of us actually prefer it that way. I like to brew a bigger cup than usual and let it cool down almost completely before drinking. That got me thinking, could there be an iced version of this brew that still keeps its bold, rich character? The answer is yes. In this post, I’m going to show you exactly how to make iced Turkish coffee so you can enjoy that same deep flavor in a refreshing summer form.
How to Make Iced Turkish Coffee?
The process for iced Turkish coffee is almost identical to making it the traditional way. You’ll still brew it in a cezve with the same fine grind, same water-to-coffee ratio, and same slow simmer. The only twist comes at the very end.
Method 1: Brew Hot, Pour Over Ice
- Make Turkish coffee as you normally would.
- Once it’s ready, pour it directly over a glass filled with ice.
- Let it cool completely before sipping.
The ice will melt and dilute the coffee slightly, but it will still be iced Turkish coffee with that similar intense flavor. This method works best if you like it cold and fast.
Method 2: Let It Cool, Then Add Ice
- Brew Turkish coffee as usual.
- Let it cool down on its own until it reaches room temperature.
- Pour it over fresh ice.
Since the coffee is already cool, the ice will last longer in the glass. This also allows the coffee grounds to settle at the bottom of the cezve, meaning your cold Turkish coffee will be smoother with less grit.
What Can You Add to Iced Turkish Coffee?
While traditional Turkish coffee is served plain, you can dress up the iced version if you want to make it a little more indulgent. In Serbia, it’s common to add extras like whipped cream or a splash of milk, especially during summer.
Whipped cream works beautifully if you have a sweet tooth, giving the drink a dessert-like feel. Milk can soften the strong flavor and make the coffee smoother. These additions aren’t part of the traditional recipe, but they can be a fun twist if you want something richer and creamier.
Is Iced Turkish Coffee a Traditional Drink?
No, iced Turkish coffee isn’t part of the traditional coffee culture. In most places where Turkish coffee is popular, it’s served hot, strong, and in small cups. People don’t usually think of drinking it cold, let alone with ice.
But coffee is personal. You have the freedom to experiment and enjoy it the way you like. On a hot summer day, this variation can feel more refreshing than the classic hot version. There’s no rule saying you can’t try it, and you might even find you prefer it when the weather warms up.
Speaking of tradition, make sure to see if you can prepare Turkish coffee with regular grounds and what you need to pay attention to when buying this type of coffee.
Key Takeaways on Iced Turkish Coffee
Whether you stick to the traditional preparation and simply cool it down or add a few personal touches, the end result is a drink that blends strong flavor with summer-friendly refreshment.
- Iced Turkish coffee isn’t traditional, but it’s a refreshing twist worth trying, especially in summer.
- The brewing process is the same as the classic method, with the main change being when and how you add the ice.
- Pouring hot coffee over ice is quick but melts the ice faster, while letting it cool first keeps the drink colder for longer and reduces grit.
- You can experiment with additions like whipped cream or milk for a creamier, sweeter version.
- There are no strict rules. Make it the way you enjoy it most.
FAQ
Does iced Turkish coffee still have foam like the hot version?
No. The foam you get from brewing hot Turkish coffee disappears quickly once it’s poured over ice.
Will the ice dilute the coffee too much?
If you add too much ice while the coffee is still warm, yes, it will dilute the flavor. Letting it cool first helps keep the taste strong.
Can I add sugar to iced Turkish coffee?
Yes. Just like with the hot version, add the sugar during brewing so it dissolves properly and blends with the coffee.
Can I make iced Turkish coffee without a cezve?
Yes. You can use alternative tools we discussed in this post, as long as they can handle fine coffee grounds and slow brewing.