Iced Turkish Coffee
Why this recipe works
- Foam-led brewing: Gently heating the coffee until it rises helps create the fine foam associated with Turkish coffee.
- Strong, concentrated flavour: Finely ground coffee gives the drink its distinctive intensity, even after it is cooled and poured over ice.
- Ready quickly: The coffee is brewed, cooled briefly and served over ice in well under 15 minutes.
Get the most out of this recipe
Ingredient notes
- Use Turkish-ground coffee: The coffee should be very finely ground; a coarser grind will not give the same body, foam or traditional texture.
- Adjust the sweetness: Caster sugar dissolves easily during brewing, but the amount can be adjusted to taste before heating.
Timing notes
- Cool before icing: Let the brewed coffee cool until it is no longer hot before pouring over ice, so the drink chills without becoming overly diluted.
- Serve immediately: The foam is at its best just after pouring, so serve the drink straight away once it is over the ice.
Common mistakes
- Boiling too hard: A vigorous boil can collapse the foam and make the coffee taste harsher; gentle heat gives better control.
- Pouring too soon: Pouring while the coffee is still very hot melts the ice quickly and weakens the finished drink.
Authenticity notes
- Iced variation: Serving Turkish coffee over ice is a modern chilled adaptation, while the brewing method still follows the familiar foam-rising technique.
- Serve with water: Cold water alongside helps refresh the palate and softens the strong, bitter finish.
Equipment you'll need
Ingredients
Instructions
- Put the water, sugar and coffee into a small saucepan and stir briefly to combine. Set over medium heat and watch closely as it warms; do not let it boil hard.
- As soon as the coffee foams up and rises towards the rim, take it off the heat. Let the foam settle for 10 seconds, then return to the heat and let it rise again once more.
- Pour the coffee into a small cup, keeping as much foam as you can on top. Leave it to cool until no longer hot, about 5 minutes.
- Fill a glass with the ice cubes, then slowly pour the cooled coffee over the ice so the foam stays on the surface. Serve straight away.
Recipe notes
Tips
- For the best foam, start with cold water and heat gently; a rapid boil will collapse the froth.
- If you prefer less bitterness, let the coffee settle for 30 seconds after pouring, then sip from the top and leave the grounds behind.
Substitutions
- Replace caster sugar with 2 tsp honey for a rounder sweetness, noting the foam may be slightly less stable.
- Replace ice cubes with 120 ml very cold water and serve without ice for a less diluted drink.
Storage
- Refrigerate up to 1 days
- Turkish coffee is best served immediately. If needed, cool and refrigerate the brewed coffee for up to 1 day, then pour over fresh ice; expect the foam to be less pronounced.
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Recipe overview
- Servings: 1 glasses
- Total time: 12min (10min active)
- Difficulty: Easy
- Cuisine: Turkish
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