Use 30 grams of finely ground coffee and 350 ml of water (1 part coffee to 12 parts water).
If using the Kruve Coffee Sifter, we recommend using the 200 micron and 400 micron sieves (the larger being on the top tier). Sift the grounds for 45 seconds. Use only the top two tiers of the sifter and discard the bottom.
- Place the cezva (ibrik) on the stove and bring 350 ml of water to a boil.
- Remove the cezva from heat.
- Add 30 grams of coffee and stir the surface to ensure there are no clumps.
- Add 3 tsp of cane sugar and stir the surface until dissolved (optional).
- Add a quarter tsp of desired spices (i.e. cardamom, cinnamon, all spice, etc.) and stir the mixture entirely being sure to scrape the sides.
- Wait 3 minutes.
- Turn the heat on to medium-low and wait for the mixture to come back up to temperate.
- Carefully stir the surface to prevent a puck from forming.
- When the entire brew begins to boil and there is no sediment on the top, remove from heat.
- Once cooled to a drinkable temperature, ensure that the grounds have settled on the bottom of the cezva.
- Serve the coffee by pouring slowly with the cezva at a 45 degree angle. This will prevent the grounds from entering the cups.
It’s customary to serve Turkish coffee with extra sweetener on the side, along with water to serve as a palate cleanser.