Turkish coffee Recipe

5 from 4 votes

Learn how to make delicious, authentic, Turkish Coffee at home!

Cook Time5

Total Time5

Course: Drinks

Cuisine: Middle Eastern

Servings: people

Calories: 8kcal

Mix coffee, water, and sugar in an ibrik or Turkish coffee maker.
Stir over medium flame, occasionally lifting the ibrik off of the flame to keep your hand from burning, as you stir.
When the coffee begins to rise to the surface remove from heat and allow to recede. Repeat this step a few times. This develops a richer flavor.
Spoon some of the foam into each demitasse cup. Divide the remaining coffee between the two cups.
Allow the coffee to rest for a few minutes. This will help the sediment to settle to the bottom of the cup. Enjoy!

You will need one heaping teaspoon of Turkish coffee, one demitasse cup of water (or ⅓ of a cup), and ½ to 1 tsp. of sugar per cup.
I make a minimum of two cups at a time, even if I'm the only one having some. To accomplish this, I use 2 demitasse cups of water, 2 heaping spoons of coffee, and 1 teaspoon of sugar (or a packet of Truvia).
To make more servings, just increase the coffee and water by one part, and the sugar by ½ to 1 part. You might even want less sugar than that, it's a matter of personal preference.
You will need to lift the ibrik off the flame occasionally to keep your hand from burning, as you stir. Stop stirring when bubbles start forming along the edges of the ibrik, and the foam starts rising to the surface.
We call the foam that rises to the surface "pata" which means "face" in Assyrian. This foam is highly desirable. Your goal should be to divide the foam between all the servings.