Turkish coffee copper pot

The cezve, a traditional Turkish copper coffee pot, is essential for brewing Turkish coffee, a UNESCO intangible cultural heritage.

About this subject

The cezve (also called ibrik) is a small copper pot with a long handle, traditionally used to brew Turkish coffee. Handcrafted often with ornamental hammering, copper provides even heat distribution, essential for the slow boiling that creates the characteristic foam. Turkish coffee is ground extremely fine, almost to powder, and served unfiltered: the grounds settle at the bottom of the cup. In 2013, UNESCO inscribed Turkish coffee culture as an Intangible Cultural Heritage of Humanity, emphasizing its ritual preparation and hospitality. The cezve is indispensable in this process, found in homes and traditional coffeehouses across Turkey and the Balkans. While versions exist in brass or stainless steel, copper is prized for its durability and aesthetic. The brewing method involves water, coffee, and optional sugar, heated until foam appears, then brought to a boil up to three times. The coffee is served in small cups, often with a glass of water and sometimes lokum (Turkish delight). The cezve is more than a utensil; it is a symbol of a centuries-old social practice.

Frequently Asked Questions

What is the difference between a cezve and an ibrik?

They are the same: both refer to the pot used for Turkish coffee. 'Cezve' is Turkish, while 'ibrik' comes from Arabic.

Why is Turkish coffee boiled multiple times?

Repeated boiling (up to three times) helps extract flavor and create the characteristic creamy foam. Each boil is stopped before it overflows.

Does a copper cezve require special care?

Yes, copper oxidizes and should be cleaned with specific products or lemon and salt. Many cezves have an inner tin lining to prevent reactions with food.