Quick answerGrind Yemeni coffee to a flour-like powder. For one cup, add 7 g of coffee and 70 ml of cold water (plus sugar if you like) to a cezve. Heat slowly without stirring until a thick foam rises, pour a little foam into the cup, heat once more, and pour the rest. Let it settle before sipping.
Turkish coffee was born in the Ottoman coffee houses that served Yemeni beans, so this is a historic pairing.
Steps
- Add cold water, sugar and coffee to the cezve; stir once.
- Heat on low until foam rises (do not boil).
- Spoon some foam into the cup.
- Return to heat until it rises again; pour slowly.
- Wait one minute for the grounds to settle.
Tips
- Sugar levels: sade (none), orta (medium), şekerli (sweet).
- Add cardamom for an Arabic-style cup.
- Serve with water and a sweet, like Turkish delight or dates.
Frequently asked questions
Is Turkish coffee a bean or a method?
It is a brewing method; you can use any bean, including Yemeni.
Do I drink the grounds?
No, stop before the thick sediment at the bottom.
What grinder do I need?
A Turkish hand grinder or burr grinder with an extra-fine setting.
Brew history: Al-Aqeeq Yemeni coffee.
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