Cinnamon Coffee
Why this recipe works
- Quick preparation: The coffee is made directly in a small saucepan and is ready in about 10 minutes.
- Foam-focused method: Heating the coffee gently and stopping just as the foam rises helps create the characteristic top layer without boiling the brew.
- Easy to sweeten evenly: Adding sugar to the water at the start lets it dissolve fully before the coffee foams.
Get the most out of this recipe
Timing notes
- Serve promptly: This coffee is best poured and served straight away while the foam is still present.
- Let the grounds settle: A short stand after pouring gives the fine coffee grounds time to sink, making the drink smoother to sip.
Common mistakes
- Avoid boiling: Keep the heat low and remove the pan as soon as the foam rises; boiling can make the coffee taste harsh and flatten the foam.
- Watch the foam closely: The foam rises quickly near the end, so stay by the pan and lift it from the heat before it spills over.
Ingredient notes
- Use very finely ground coffee: Turkish-style coffee relies on an extra-fine grind so the coffee infuses fully and settles in the cup.
- Sweeten before heating: If using sugar, dissolve it in the water before adding the coffee so the sweetness is evenly distributed.
- Keep the cinnamon subtle: Ground cinnamon should add warmth without overwhelming the coffee’s deep, bitter character.
Authenticity notes
- Unfiltered preparation: This style of coffee is poured with the grounds, then left to settle rather than being strained.
- Small-cup serving: Serve in a small cup and sip slowly, leaving the settled grounds at the bottom.
Equipment you'll need
Ingredients
Instructions
- Add the water to a small saucepan and stir in the caster sugar, if using. Add the coffee and ground cinnamon, then stir briefly to combine.
- Set the pan over low heat and warm gently without boiling, watching closely as a dark foam begins to rise. As soon as the foam reaches the surface, remove from the heat.
- Let the foam settle for 30 seconds, then return to low heat until it foams again. Remove from the heat and repeat once more for a fuller foam, keeping it just below a boil.
- Pour into a small cup, aiming to keep some foam on top. Leave to stand for 1 minute so the grounds settle, then sip slowly.
Recipe notes
Tips
- Keep the heat low and remove the pan as soon as it foams; boiling makes the coffee taste harsh and can collapse the foam.
- For a sweeter cup, dissolve the caster sugar in the water before adding the coffee so it sweetens evenly.
- If serving anyone who is pregnant, elderly, or immunocompromised, use freshly boiled water and reheat the coffee until piping hot, as this drink is traditionally kept just below boiling.
Substitutions
- Replace caster sugar with the same amount of honey for a rounder sweetness.
Storage
- Best made and served immediately. If needed, keep at room temperature for up to 1 hour, then reheat gently in a saucepan until piping hot, allowing the grounds to settle again before drinking.
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Recipe overview
- Servings: 1 cups
- Total time: 10min (10min active)
- Difficulty: Easy
- Cuisine: Middle Eastern
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