Every morning, the first thing I do is put the cezve on the stove. I don't rush to drink my coffee right after I wake up. I've noticed it tastes different and has a different effect if I savor it around mid-morning. I've tried many variations, but by far, coffee made slowly in a brass cezve remains my favorite. It's not complicated, but there's a difference if you pay attention to small details.
Quick info
Total time: 7-10 minutes (plus optional resting time)
Servings: 1 large cup
Difficulty: Easy
Ingredients
- 1 heaping teaspoon of freshly ground coffee for cezve (ideally, finely ground)
- 120-130 ml water (filtered or spring water, if possible)
- Optional: 1-2 peppercorns, 1 small cinnamon stick, a pinch of nutmeg, or a few mint leaves
- Sugar or sweetener, to taste
Preparation method
1. Put cold water directly into the cezve. Measure the amount with the same cup you will drink from, plus a little extra, as it will slightly decrease when boiling.
2. If desired, add optional flavors to the water: a peppercorn, a cinnamon stick, or anything you like. Do not add the coffee yet.
3. Place the cezve on low heat and wait until the water is almost boiling. The water should not boil completely, just see the first small bubbles and a bit of steam.
4. When the water is almost hot, remove the cezve from the heat and add the ground coffee (and sugar, if you’re using it from the beginning). Stir slowly a few times, just enough to incorporate well.
5. Put the cezve back on very low heat and let it sit for 10-15 seconds until the coffee starts to rise gently, but do not let it boil. If it starts to foam quickly, remove the cezve from the heat immediately.
6. If you like the grounds to settle better, let the coffee sit in the cezve for 1-2 minutes after you’ve taken it off the heat.
7. Carefully pour the coffee into a cup, leaving the grounds at the bottom of the cezve. If you want, you can use a fine strainer.
8. The coffee can be left to infuse for an hour or even overnight. It’s a method I use when I want a stronger coffee, but it’s not mandatory.
Why I make this recipe often
I make cezve coffee because it doesn’t require much time or special equipment. You can adjust the taste on the spot, depending on your mood. It remains clear, with a pleasant aroma, and there’s no need for a filter or press. If you make more, it keeps well in the fridge, and if needed, you can reheat what’s left without losing its flavor. It’s a recipe you can change every time; it never gets boring.
Tips and variations
Tips
- Use cold, fresh water, not from reheated.
- Do not let the water boil before adding the coffee.
- Very fine grinding, especially for cezve, gives the clearest coffee.
- If using sugar, you can add it at the beginning, with the coffee.
- A brass cezve conducts heat evenly, but a simple one works too if you don’t have one.
- Low heat helps extract the flavor without burning the coffee.
Substitutions
- If you don’t have coffee ground specifically for cezve, you can use any finely ground coffee, but it’s best to try a quality blend.
- Still or filtered water has a neutral taste and does not alter the coffee's flavor.
- In the absence of a brass cezve, any small pot with a thick bottom will do.
Variations
- Add a pinch of salt for a more intense flavor.
- For an oriental taste, add ground cardamom or cloves.
- Mint is used at the end, directly in the cup, not in the cezve.
- You can leave the coffee to infuse overnight to get a cold and intense coffee, suitable for busy mornings.
Serving ideas
- Serve the coffee in a small cup with a thick rim.
- It pairs well with a simple cake, biscuits, or just cold water.
- If you want a quick breakfast, combine it with fruits or a slice of toast.
Frequently asked questions
1. What do I do if the coffee tastes bitter?
If it’s too bitter, the water probably boiled too hard, or the coffee was overcooked. Use low heat and stop before it boils.
2. How can I prevent the grounds from getting into the cup?
Let the coffee sit for 1-2 minutes after you take it off the heat before pouring it. You can also use a very fine strainer, but if you pour slowly, the grounds stay at the bottom.
3. Can I make multiple servings at once?
Yes. For each serving, add a teaspoon of coffee and the same amount of water, but be careful not to overcrowd the cezve so it doesn’t overflow.
4. Is a brass cezve mandatory?
No. Any small pot with a thick bottom works, but a brass cezve retains heat evenly and sometimes gives a special aroma.
5. Can I add milk?
You can add milk after pouring the coffee into the cup. Do not boil it together with the coffee in the cezve, as it can change the taste and texture.
Nutritional values
For a standard serving (without sugar or milk):
- Calories: under 5 kcal
- Protein: 0 g
- Fat: 0 g
- Carbohydrates: 0-1 g (depends if you use sugar)
- Caffeine: 70-90 mg per cup, depending on the blend and grind
Simple cezve coffee is very low in calories. If you add sugar or milk, these increase the caloric value.
Storage and reheating
Cezve coffee can be stored in the fridge for up to 24 hours without losing its aroma if covered. You can reheat it on low heat without letting it boil. I do not recommend reheating in the microwave, as it changes the taste. If you want to serve it cold, it’s good with ice.
This recipe doesn’t require much, but the little details make it taste just right every time. For anyone wanting a simple, quick, and adaptable coffee, the cezve method is fundamental.
Quick info
Total time: 7-10 minutes (plus optional resting time)
Servings: 1 large cup
Difficulty: Easy
Ingredients
- 1 heaping teaspoon of freshly ground coffee for cezve (ideally, finely ground)
- 120-130 ml water (filtered or spring water, if possible)
- Optional: 1-2 peppercorns, 1 small cinnamon stick, a pinch of nutmeg, or a few mint leaves
- Sugar or sweetener, to taste
Preparation method
1. Put cold water directly into the cezve. Measure the amount with the same cup you will drink from, plus a little extra, as it will slightly decrease when boiling.
2. If desired, add optional flavors to the water: a peppercorn, a cinnamon stick, or anything you like. Do not add the coffee yet.
3. Place the cezve on low heat and wait until the water is almost boiling. The water should not boil completely, just see the first small bubbles and a bit of steam.
4. When the water is almost hot, remove the cezve from the heat and add the ground coffee (and sugar, if you’re using it from the beginning). Stir slowly a few times, just enough to incorporate well.
5. Put the cezve back on very low heat and let it sit for 10-15 seconds until the coffee starts to rise gently, but do not let it boil. If it starts to foam quickly, remove the cezve from the heat immediately.
6. If you like the grounds to settle better, let the coffee sit in the cezve for 1-2 minutes after you’ve taken it off the heat.
7. Carefully pour the coffee into a cup, leaving the grounds at the bottom of the cezve. If you want, you can use a fine strainer.
8. The coffee can be left to infuse for an hour or even overnight. It’s a method I use when I want a stronger coffee, but it’s not mandatory.
Why I make this recipe often
I make cezve coffee because it doesn’t require much time or special equipment. You can adjust the taste on the spot, depending on your mood. It remains clear, with a pleasant aroma, and there’s no need for a filter or press. If you make more, it keeps well in the fridge, and if needed, you can reheat what’s left without losing its flavor. It’s a recipe you can change every time; it never gets boring.
Tips and variations
Tips
- Use cold, fresh water, not from reheated.
- Do not let the water boil before adding the coffee.
- Very fine grinding, especially for cezve, gives the clearest coffee.
- If using sugar, you can add it at the beginning, with the coffee.
- A brass cezve conducts heat evenly, but a simple one works too if you don’t have one.
- Low heat helps extract the flavor without burning the coffee.
Substitutions
- If you don’t have coffee ground specifically for cezve, you can use any finely ground coffee, but it’s best to try a quality blend.
- Still or filtered water has a neutral taste and does not alter the coffee's flavor.
- In the absence of a brass cezve, any small pot with a thick bottom will do.
Variations
- Add a pinch of salt for a more intense flavor.
- For an oriental taste, add ground cardamom or cloves.
- Mint is used at the end, directly in the cup, not in the cezve.
- You can leave the coffee to infuse overnight to get a cold and intense coffee, suitable for busy mornings.
Serving ideas
- Serve the coffee in a small cup with a thick rim.
- It pairs well with a simple cake, biscuits, or just cold water.
- If you want a quick breakfast, combine it with fruits or a slice of toast.
Frequently asked questions
1. What do I do if the coffee tastes bitter?
If it’s too bitter, the water probably boiled too hard, or the coffee was overcooked. Use low heat and stop before it boils.
2. How can I prevent the grounds from getting into the cup?
Let the coffee sit for 1-2 minutes after you take it off the heat before pouring it. You can also use a very fine strainer, but if you pour slowly, the grounds stay at the bottom.
3. Can I make multiple servings at once?
Yes. For each serving, add a teaspoon of coffee and the same amount of water, but be careful not to overcrowd the cezve so it doesn’t overflow.
4. Is a brass cezve mandatory?
No. Any small pot with a thick bottom works, but a brass cezve retains heat evenly and sometimes gives a special aroma.
5. Can I add milk?
You can add milk after pouring the coffee into the cup. Do not boil it together with the coffee in the cezve, as it can change the taste and texture.
Nutritional values
For a standard serving (without sugar or milk):
- Calories: under 5 kcal
- Protein: 0 g
- Fat: 0 g
- Carbohydrates: 0-1 g (depends if you use sugar)
- Caffeine: 70-90 mg per cup, depending on the blend and grind
Simple cezve coffee is very low in calories. If you add sugar or milk, these increase the caloric value.
Storage and reheating
Cezve coffee can be stored in the fridge for up to 24 hours without losing its aroma if covered. You can reheat it on low heat without letting it boil. I do not recommend reheating in the microwave, as it changes the taste. If you want to serve it cold, it’s good with ice.
This recipe doesn’t require much, but the little details make it taste just right every time. For anyone wanting a simple, quick, and adaptable coffee, the cezve method is fundamental.