Turkish coffee in Istanbul is a small, strong cup brewed slowly with very fine grounds, served unfiltered with a glass of water and often a piece of Turkish delight. Tell the waiter how much sugar you want when you order, because the sugar goes into the pot. Then let the grounds settle and stop before the thick layer at the bottom.
Last checked: 10 November 2026. UNESCO describes the tradition in its UNESCO intangible heritage entry. Preparation details come from the Wikipedia article on Turkish coffee. Company history comes from the maker’s own website. We do not take commission from any café or shop.
Why Turkish coffee matters in Istanbul
UNESCO added “Turkish coffee culture and tradition” to its Representative List of the Intangible Cultural Heritage of Humanity in 2013. Its entry describes freshly roasted beans ground to a fine powder, then brewed with cold water and sugar in a pot until foam forms. People drink it from small cups with a glass of water, mostly in coffee-houses where they meet and talk. UNESCO calls the tradition a symbol of hospitality and friendship.
How to order Turkish coffee in Istanbul
| Say | You get |
|---|---|
| Sade | No sugar |
| Az şekerli | A little sugar |
| Orta (orta şekerli) | Medium sugar |
| Şekerli (çok şekerli) | Sweet |
Ask for “bir Türk kahvesi, orta” for one medium-sweet coffee. The sugar is cooked in, so you cannot stir it in later.
How it is made
Makers grind the coffee very fine and brew it in a small pot called a cezve, with water and sugar, until it starts to froth. They take it off the heat just before it boils and share the foam between cups. The cups hold about 90 ml. The grounds stay in the cup, so some settle and some stay in suspension.
How to drink it
- Drink the water first to clear your palate.
- Wait a minute for the grounds to settle.
- Sip slowly. Stop when you reach the thick layer at the bottom.
- Eat the small sweet that comes with it, often a piece of Turkish delight.
Some people turn the empty cup upside down on the saucer and “read” the grounds for fun. Turks call this fal. It is a social game, not a service you need to pay for.
Turkish coffee in Istanbul: where to try it
You will find it on the menu of almost every café and restaurant, and in traditional coffee-houses. Order it after a meal, as many locals do. Some cafés heat the pot in hot sand. Our street food guide mentions that style.
Buying coffee to take home
Kurukahveci Mehmet Efendi says on its own site that it has made coffee since 1871. You will find its packs all over the city. Finely ground coffee goes stale soon after grinding, so buy small sealed packs and use them within weeks. You will also need a cezve and a fine grind. A home electric grinder usually cannot grind fine enough, which is why most visitors buy it ready-ground.
If you carry coffee home, check your destination country’s food rules. Our customs guide explains the Turkish side.
Turkish coffee or Turkish tea?
Tea (çay) is the everyday drink, served all day in small tulip glasses. Coffee is a slower, smaller ritual, often after a meal or with guests. Try both. Our Turkish breakfast guide shows where tea fits in the day.
Turkish coffee in Istanbul: quick answers
Is Turkish coffee strong?
It tastes strong because it is unfiltered and thick, but the cup is small, about 90 ml.
Do you drink the grounds?
No. Stop when you reach the sludge at the bottom.
Can I add milk?
It is not traditional. Some cafés offer a milk version, but the classic cup has none.
