Turkish Coffee 200g — Finely Ground, Roasted for Cezve Brewing

Turkish Coffee, finely ground and carefully roasted, made for brewing the traditional way in a cezve (also called an ibrik). The grind is extremely fine — closer to a flour or powdered-sugar texture than to espresso — which is exactly what cezve brewing needs to produce a smooth cup topped with the thick foam known as köpük.

To brew, add one heaped teaspoon of ground coffee per small cup to a cezve, pour in cold water, and add sugar now if you take it sweet. Set it over low heat. Stir once as it warms, then leave it alone. Over the next three to four minutes a layer of foam rises toward the rim — lift the cezve off the heat the moment it is about to climb over, spoon a little foam into each cup, return briefly to the heat, then pour. The slower the heat, the better the foam and the smoother the result.

Each 200g tube canister holds enough for roughly 40 small cups. The rigid tube protects the grounds and keeps them fresh; reseal it after each use and store it somewhere cool and dry, away from direct light.

• Finely ground roasted Turkish coffee, ground for cezve / ibrik brewing
• Produces the traditional thick foam (köpük) when brewed slowly over low heat
• 200g resealable tube canister — about 40 small cups
• Serve in small cups; can be taken plain or sweetened to taste

A staple of Turkish coffee houses and home kitchens, and a fixture of hospitality across the Middle East, this is the same finely ground style poured for guests from Istanbul to the Gulf.