Cezve (Turkish Method)
The oldest documented coffee brewing method — finely ground coffee simmered with water in a small brass or copper pot.
The cezve (also spelled ibrik or jezve) is a small, long-handled brass or copper pot used to prepare coffee by simmering finely ground coffee in water. Originating in the Ottoman Empire in the 16th century, this method is one of the oldest documented forms of coffee preparation. Unfiltered coffee and grounds are brought to a near-boil two or three times, then the liquid is poured directly into a small cup and allowed to settle. The resulting brew is intensely concentrated, very thick, and unfiltered — the grounds settle at the bottom of the cup over several minutes.
Quick facts
- Type
- Brewing Method
- Brew time
- 3–5 minutes
- Ratio
- 1:8 to 1:12 (approximately, by volume)
- Temperature
- Brought to near-boil, not full boil
Origins and Ottoman Coffee Houses
Coffee preparation in a cezve originated in the Ottoman Empire in the early 16th century. The first coffee houses (kahvehane) appeared in Constantinople (Istanbul) around 1554–1555. The Ottoman method — very finely ground coffee simmered with water and optionally sugar in a small copper or brass pot — spread throughout the Ottoman world and into Persia, North Africa, and the Arabian Peninsula. The technique reached Europe through Venetian and other Mediterranean trade contacts by the mid-17th century. UNESCO inscribed Turkish coffee culture on its Intangible Cultural Heritage list in 2013.
Grinding and Preparation
Cezve coffee requires an extremely fine grind — finer than espresso, approaching a flour-like consistency. The fine grind ensures maximum extraction during simmering and allows ground particles to settle quickly in the cup. Preparation: add cold water to the cezve with the desired amount of finely ground coffee and optional sugar (sade = plain, az sekerli = lightly sweetened, orta = medium sweet, cok sekerli = very sweet), stir once, then heat slowly over low heat or sand until foam (kopuk) rises. Remove from heat before full boil, let settle, and repeat 1–2 times for more foam.
Fortune Telling and Cultural Ritual
In Turkish and broader Middle Eastern traditions, the settled grounds left in an inverted cup after drinking are used for fortune-telling (tasseography or fal). The cup is inverted on its saucer, allowed to cool, then the patterns formed by the dry grounds are read by a fortune-teller (falci). This practice is widespread in Turkey, Greece, Cyprus, and parts of the Middle East, and is considered a social ritual rather than a formal religious or medical practice. The coffee itself and the grounds-reading are distinct cultural elements.
Sources & further reading (2)
- encyclopedia — accessed 2026-05-06
- cultural-heritage — accessed 2026-05-06
Frequently asked questions
What is the difference between a cezve and an ibrik?
Cezve is the Turkish term for the small brewing pot; ibrik is an Arabic term that technically refers to a different vessel (a water pitcher), but is frequently used in Western specialty coffee contexts to mean the same small brewing pot used for Turkish or Middle Eastern coffee. In Turkish, ibrik and cezve are not interchangeable.
Should Turkish coffee boil fully?
No. Turkish coffee should be brought to a near-boil (the point where foam rises), then removed from heat. Full boiling disrupts the foam, reduces aromatic compounds, and can make the cup bitter. The goal is maximum foam — kopuk — which is considered a mark of quality preparation.
Do you drink the grounds in Turkish coffee?
No — the grounds are left to settle at the bottom of the cup. You drink the liquid from the top, stopping when you reach the thick, gritty sediment at the bottom. Waiting 2–3 minutes after pouring allows the grounds to settle adequately before drinking.