How much coffee for Turkish coffee?

For Turkish coffee, use 7 to 8 g of extra fine ground coffee for each 2 to 3 fl oz demitasse of water. That is about 1.5 level tablespoons (5 g each) or 0.75 of a scoop (2 tablespoons each), and it is roughly one heaping teaspoon. It works out to about 1:12, stronger than the 1:16 default for drip, because the grounds stay in the cup. The pillar page on how much coffee per cup explains why a method changes the ratio.

How much coffee for 1 to 4 cups of Turkish coffee?

Use cold water, measured in the demitasse itself. The table assumes 3 oz (90 g) per cup. If your cups are smaller, scale the coffee down in the same proportion.

Tablespoons are less reliable here than anywhere else. Extra fine powder packs tightly, so a spoon holds more than regular grounds. Use a scale when you can. Cezves are commonly sold in small sizes of about 2 to 4 cups, and you should make no more than the pot holds below the neck, because the foam needs room.

Should you measure with a spoon or a scale?

A scale. A heaping teaspoon is a loose measure, and the weight changes with how tightly the powder is packed and how heaped the spoon is. Weigh 7.5 g once, see how it looks in your spoon, and use that as your own reference. Small kitchen scales that read to 0.1 g are enough.

What grind do you need?

Extra fine, close to powder. Turkish coffee is not filtered, so the grounds settle in the cup and you stop before the last sip. A medium grind will taste thin and watery and will not form foam. If you buy coffee from us, order it ground and tell your grinder at home to go as fine as it can, or use a hand mill built for Turkish coffee. If you are comparing ratios for other small methods, how much coffee for a moka pot is the closest cousin on the same bar.

How do you make it in a cezve?

1. Pour cold water into the cezve, measured with your demitasse.
2. Add the coffee on top of the water. Add sugar now if you take it, because you do not stir later.
3. Stir once to wet the grounds, then heat on low.
4. Watch the foam. When it rises to the rim, lift the pot off the heat before it boils over.
5. Let it settle for a few seconds, return it to the heat once more if you like a thicker foam, then pour gently so the foam goes into the cup first.

Keep the heat low. A rolling boil burns the coffee and flattens the foam. Let the cup sit for a minute, and stop before the sludge at the bottom.

What if the coffee tastes too weak or too strong?

Change the coffee, not the grind. If the cup is thin, go to 8 g per 3 oz, or a full heaping teaspoon. If it is harsh or muddy, go down toward 7 g and lower the heat, because a hot pot pulls out the bitter part. The grind stays extra fine either way.

Some people prefer a stronger, smaller cup of about 2 oz. In that case keep the same 7 to 8 g, which is close to 1:8. The ratio for a different small method, such as espresso, is on how many grams of coffee for a shot of espresso, and a chart of the other methods is on coffee ratio by brewing method.

How many cups does a 12 oz bag make?

A 12 oz bag is about 340 g. At 7.5 g per 3 oz cup, that is about 45 cups of Turkish coffee. You drink much less liquid per serving than from a drip mug, so the bag goes further than the cup count suggests when compared with a 12 oz drip mug, which needs about 15 g.

Which of our coffees suits it?

The roaster says No. 3 Position suits espresso, moka and anything you put milk in, and that it holds its shape under milk and under ice. That tells us it keeps its body in small, strong methods. It comes from Aceh, Takengon in Indonesia, wet-hulled, with notes of dark chocolate, dried fruit and earthy. The roaster does not declare a roast level for it. We have not tested it in a cezve against other coffees, so we are only saying it fits the same kind of small, strong cup.

It is $28 for 12 oz with free US shipping, whole bean or ground. Choose ground, and grind it finer at home if you can. The subscription is 11% off, with skip or cancel in one click. See all ten coffees if you want to compare.