Turkish Coffee
Also Türk kahvesi, cezve coffee, ibrik coffee
Finely ground coffee heated with water and sugar in a small long-handled pot and served unfiltered with its foam. The oldest surviving everyday brewing method.
RegionalServed hotFrom Türkiye
- Volume
- 60ml2.0 US fl oz
- Espresso
- 0shots
- Caffeine
- 24mgderived, USDA FDC
- Glass
- Demitasse80 ml
The build
Watch it made, step by step- Powder-fine coffee60 ml100%
- Volume
- 60ml
- Caffeine
- 24mg
- Espresso
- 0shots
Scales every component together, so the ratio holds; caffeine scales with the coffee.
About 1 heaped teaspoon (6-7 g) per 60-70 ml cup; heated gently, never boiled hard, so a foam forms; grounds settle in the cup.
Caffeine
Derivedin a 60 ml turkish coffee
USDA FoodData Central SR Legacy caffeine per 100 g scaled to the coffee volume in components, assuming 1 g per ml. FDC 171890 (Beverages, coffee, brewed, prepared with tap water) 40.0 mg/100 g x 60 ml.
USDA FoodData Central record 171890 · read 2026-10-26
A derived figure: the reference food's caffeine per 100 g scaled to the coffee in this build. Real cups vary with the coffee, the dose and the shot.
Variants by country
4| Name | Country | How it differs |
|---|---|---|
| Greek coffee | Greece | Same method, Greek name. |
| Bosnian coffee | Bosnia & Herzegovina | Water boiled first. |
| Armenian coffee | Armenia | Armenian name for the same drink. |
| Arabic coffee | United Arab Emirates | Lighter roast with cardamom, longer boil, served from a dallah. |
History
Popular accountWikidata records Turkey as country of origin and describes it as a brewing method. The World Cezve/Ibrik Championship run by World Coffee Events competes this preparation. Spread across the Ottoman Empire from the sixteenth century (popular account).
Ottoman Empire; the coffee culture is on UNESCO's intangible heritage list.
Parts of this story are repeated widely but were not confirmed against a source this atlas accepts. They are kept as the story people tell, not as fact.
Related drinks
Hanoi's egg coffee: a sweet whipped yolk cream over strong phin coffee, more dessert than drink. Born of a 1940s milk shortage.
Regional Bosnian Coffee 60 ml · 24 mgBosnia's Ottoman-style coffee, distinguished by boiling the water first and serving the pot at the table with a sugar cube and a sweet.
Regional Ethiopian Buna (Coffee Ceremony) 60 ml · 24 mgEthiopia's coffee ceremony: beans roasted, pounded and boiled in a clay jebena, poured in three rounds for guests. The source culture of arabica coffee.
Regional Greek Coffee 60 ml · 24 mgGreece's cezve coffee, boiled fine grounds with sugar served unfiltered in a small cup with its foam. Identical in method to Turkish coffee.
Regional Cà Phê Muối (Salt Coffee) 190 ml · 48 mgHuế's salt coffee: strong phin coffee topped with a salted sweet cream. The salt rounds off bitterness and became a nationwide trend.
Regional Kopi Gu You 190 ml · 60 mgKopitiam coffee with a slice of butter melting into it, Southeast Asia's original butter coffee.