Turkish coffee (cezve method)

Applies to: single or double Turkish coffee, any sugar level.

1. Confirm the sugar level before brewing — plain, medium, or sweet — since sugar brews with the coffee, not stirred in afterward.
2. Add cold water, finely ground coffee, and sugar (if any) to the cezve, and stir once to combine.
3. Stir only before heat — never during the brew.
4. Heat on low, watching the surface without leaving the cezve.
5. Slow heat builds a thick foam cap; boiling destroys it.
6. At the first rise of foam, lift off the heat immediately; spoon the foam into the serving cup.
7. Never let it come to a rolling boil — this collapses the foam permanently.
8. Return briefly to heat for a second gentle rise, then pour slowly down the side of the cup.
9. Rest 30–45 seconds before serving to let the grounds settle.