TURKISH BREW GUIDE

unfiltered, ultra-fine grind. boiled in the cezve. ancient method, intense result.

these are starting settings. dial in to taste.

$ turkish --dose=10g --water=100ml --sugar=optional --heat=low

RATIO

1 : 10

DOSE

10g

YIELD

100ml water

TIME

3–4 min

TEMPERATURE

JUST BELOW BOILING

GRIND

EXTRA FINE (powder)

EQUIPMENT

cezve (ibrik), extra-fine grinder or pre-ground Turkish coffee, demitasse cup

RUNBOOK

1. measure 100ml cold water into cezve

   use the demitasse cup to measure

2. add 10g coffee (powder-fine) + sugar if desired

   stir while cold — never stir after heating begins

3. place on LOW heat

   patience. high heat = bitter, uneven extraction

4. watch for foam rising — remove from heat just before boil

   foam is everything. don't let it boil over.

5. pour slowly into demitasse, foam first

   let grounds settle 1–2 min before drinking. stop before the sludge.

DIAL IT IN

Turkish coffee requires an extremely fine grind — finer than espresso, almost flour-like. most home grinders can't do it; buy pre-ground Turkish if needed. traditionally served with a glass of water and a piece of Turkish delight.

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