1:08in productionCh. 1 · What the dish is and where it came from/ 1:08 · ceiling 15 min
Drinks · Technique
Turkish coffee
A small, unfiltered coffee made by boiling very finely ground beans in a cezve, served with grounds suspended in the liquid.
Turkish coffee is a style of coffee prepared in a cezve using very finely ground beans without filtering. Coffee was in use in Istanbul by 1539, as documented in a legal record mentioning an Ottoman admiral’s coffee chamber.
Turkish coffee is a style of coffee prepared in a cezve using very finely ground beans without filtering.
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How it works, in terms someone would actually use
Very finely ground coffee is heated with water in a cezve, with sugar added if desired.
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What it gets right
Its defining appeal is the combination of fine grounds, an unfiltered brew and a small serving, distinct from a large cup of filtered coffee.
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What it does not
Because grounds remain in the drink, it is not suitable if you prefer filtered coffee with no sediment.
0:41
What it changed
A 1539 legal record mentions a coffee chamber in Istanbul, placing coffee within documented Ottoman life by that date.
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Who it is for, and who it is not
It is for people who accept or enjoy coffee with suspended grounds and serve it in small portions.
1:01
Is it worth your time
Worth trying if you enjoy small servings of unfiltered coffee and are interested in the cezve method.
Worth your time?
Selectively. Start with the brief, then cook the parts we point at.
What works
Its defining appeal is the combination of fine grounds, an unfiltered brew and a small serving, distinct from a large cup of filtered coffee.
What does not
Because grounds remain in the drink, it is not suitable if you prefer filtered coffee with no sediment.
Cook it if
Skip it if
The written brief1 min read
What the dish is and where it came from
Turkish coffee is a style of coffee prepared in a cezve using very finely ground beans without filtering. Coffee was in use in Istanbul by 1539, as documented in a legal record mentioning an Ottoman admiral’s coffee chamber.
How it works, in terms someone would actually use
Very finely ground coffee is heated with water in a cezve, with sugar added if desired. It is served unfiltered in small cups.
What it gets right
Its defining appeal is the combination of fine grounds, an unfiltered brew and a small serving, distinct from a large cup of filtered coffee.
What it does not
Because grounds remain in the drink, it is not suitable if you prefer filtered coffee with no sediment.
What it changed
A 1539 legal record mentions a coffee chamber in Istanbul, placing coffee within documented Ottoman life by that date.
Who it is for, and who it is not
It is for people who accept or enjoy coffee with suspended grounds and serve it in small portions. It is not for those who avoid sediment or require larger servings.
Is it worth your time
Worth trying if you enjoy small servings of unfiltered coffee and are interested in the cezve method.