Turkish Coffee (Cezve)
Turkish coffee (prepared in a cezve) is one of the oldest coffee brewing methods. Unlike most other brewing techniques, the coffee is prepared directly in water without filtration, resulting in a rich, full-bodied cup with more natural oils and dissolved solids.
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Coffee Dose
7–8 g per 100 ml of water -
Water Temperature
Cold water (to start) -
Grind Size
Extra Fine
Turkish Coffee (Cezve)
Turkish coffee (prepared in a cezve) is one of the oldest coffee brewing methods. Unlike most other brewing techniques, the coffee is prepared directly in water without filtration, resulting in a rich, full-bodied cup with more natural oils and dissolved solids.
The grind should resemble flour or powdered sugar. This ultra-fine grind allows the coffee to fully extract its flavor and aroma during the slow heating process.
How to Brew?
- Add the ground coffee to your cezve and pour in cold drinking water.
- If desired, add sugar before heating and stir gently.
- Place the cezve over low heat and warm the coffee slowly without allowing it to reach a rolling boil.
- Once the foam begins to rise, remove the cezve from the heat.
- Let the coffee rest for 30–60 seconds so the grounds can settle at the bottom.
- Carefully pour the coffee into a cup and enjoy.
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TipAlways brew Turkish coffee over low heat. The slower the water heats, the more evenly the coffee develops its sweetness, aroma, and complexity. -
CharacteristicsUnlike most brewing methods, Turkish coffee is not filtered. This preserves more of the coffee's natural oils and fine particles, producing a rich, full-bodied cup with a velvety texture and lingering finish.
Tip
Always brew Turkish coffee over low heat. The slower the water heats, the more evenly the coffee develops its sweetness, aroma, and complexity.
Unlike most brewing methods, Turkish coffee is not filtered. This preserves more of the coffee's natural oils and fine particles, producing a rich, full-bodied cup with a velvety texture and lingering finish.
Characteristics
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- We recommend using freshly ground coffee whenever possible. Once coffee is ground, it gradually loses aromatic compounds through exposure to air.
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- For the cleanest flavor, use soft, fresh drinking water free from unwanted odors or flavors.
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- Avoid bringing the coffee to a vigorous boil. Excessive heat can increase bitterness and diminish delicate aromas.
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- For a richer, more intense cup
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- For a lighter, smoother cup
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- If the coffee tastes too sour or weak
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- If the coffee tastes too bitter
Recommended for this brewing method
Addresses in Almaty
115 Abay Ave. (corner of Auezov St.)
129 Zhandarbekov St. (corner of Mynbaev St.)
55 Satpayev St. (corner of Zharokov St.)
Coffee Shops: 07:55 – 21:00
Online Store: 09:00 – 18:00
129 Zhandarbekov St. (corner of Mynbaev St.)
55 Satpayev St. (corner of Zharokov St.)
Coffee Shops: 07:55 – 21:00
Online Store: 09:00 – 18:00
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Locations in Almaty:
115 Abay Ave. (corner of Auezov St.)
129 Zhandarbekov St. (corner of Mynbayev St.)
55 Satpayev St. (corner of Zharokov St.)
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