The kit to make Turkish coffee — the oldest brewing method. A copper cezve (ibrik), an ultra-fine grinder, finely ground coffee, a small pot for heating, and tulip-shaped cups. Simmer (never boil) three times, pour with the foam, let the grounds settle. Strong, thick, ceremonial.
Plans
Choose a plan that fits your needs and budget
Item List
4Brew
2 items
Serve
2 itemsPlan Totals$190
FAQ
Common questions about this kit
Ultra-fine grind?
Yes — Turkish coffee uses the finest grind of any method (powder-fine, like flour); the coffee dissolves into the cup rather than being filtered out. A standard burr grinder cannot go fine enough; you need a hand grinder rated for Turkish (or a dedicated mill).
Simmer, never boil?
Yes — the cezve is heated until the foam rises (just before boiling), then removed. Repeat 2 to 3 times, never letting it boil over (it turns bitter and loses the foam). The foam (kaimaki) is the mark of a good Turkish coffee.
Copper cezve?
Yes — copper conducts heat fast and evenly, giving the precise temperature control Turkish coffee demands. Tin-lined inside (for food safety); a steel cezve works but responds slower. The traditional tool.
No filter?
Correct — the grounds stay in the cup; you let them settle (1 to 2 minutes after pouring) and drink carefully, leaving the last sip of grounds. The tradition is to read the fortune from the grounds; the coffee is the ritual.
User Reviews
5.0 / 5.0
Turkish coffee kit and my gongfu tea share the method-is-a-ritual gospel — a copper cezve and an ultra-fine grind; simmer three times, never boil. The foam is the mark of a good cup, agreed.