Turkish Coffee Pot (Cezve) - Stainless Steel, Induction Compatible

A stainless steel cezve, also called an ibrik, for stovetop Turkish coffee. Same pot, two names, depending on where you learned it.

How Turkish coffee works

It's the oldest brew method still in regular use, and the only common one where you never filter the coffee out. You grind extremely fine, finer than espresso, closer to powder, then simmer the grounds directly in water in the cezve. When foam rises, you pull it off the heat, let it settle, and sometimes repeat. Pour slowly, let the grounds settle in the cup, and stop drinking before you reach the bottom.

A rough recipe to start

One heaped teaspoon of very finely ground coffee per small cup of cold water, plus sugar now if you want it, since you can't stir it in later without disturbing the grounds. Heat low and slow. Do not let it boil. When the foam climbs, take it off, and pour the foam into the cups first.

Why the shape matters

The flared base and narrow neck concentrate the foam, which is the part Turkish coffee is judged on. The long handle keeps your hand away from the burner, and the spout lets you pour without stirring the grounds back up.

Details

• Sizes: 350ml for 2 to 3 servings, 600ml for 4 to 6
• Material: stainless steel, rust-resistant and easy to clean
• Stovetops: gas, electric, and induction
• Also useful for warming milk, melting butter or chocolate, and as a small saucepan

Worth saying: you need a grinder that goes genuinely powder-fine for this. Most home burr grinders bottom out before they get there, so a lot of people buy Turkish-ground coffee rather than grinding it themselves. No shame in that.