By The European Times | Created at 2026-07-18 16:47:08 | Updated at 2026-08-02 20:44:40
2 weeks ago
Coffee can be prepared in many ways, but despite modern machines, many people still prefer the classic cezve (small, long-handled copper or brass pot) coffee, also known as Turkish, Greek or Arabic coffee.
To prepare cezve coffee, you need very finely ground coffee (most often Arabica), cold water and optionally sugar. For one cup, about 7–8 g of coffee, 50–60 ml of water and sugar to taste are used.
Heat the stove to low. Put the coffee, sugar and water in the cezve, mix well and place it on the stove.
Then increase the temperature almost to maximum and mix again.
When the coffee starts to rise and just before it boils, remove it from the heat – this is the first infusion.
At this point, take 1–2 spoons of the cream and put them in the cup to transfer the aroma.
Return the cezve to the heat and wait for the coffee to rise again. Remove it and pour into the cup halfway – this is the second infusion, which extracts the sweetness.
Return the cezve to the heat again and wait for the coffee to rise without boiling. Finally, pour into the cup – the third and final infusion, which releases the caffeine and the characteristic bitterness of Turkish coffee.
Although it seems easy, preparing and serving good coffee in a cezve has its subtleties.
Illustrative photo: pexels-ray-suarez-624980841-34927445
