Discover Real Turkish Coffee

One expert roaster, several unique flavours

As Özerlat, we proudly hold the title of the oldest Turkish coffee roaster in Cyprus, with a rich heritage dating back to 1917. Now in our 4th generation, we remain dedicated to sourcing the finest quality beans and delivering the best traditional Turkish coffee.

Every batch of Özerlat coffee is meticulously crafted at our Nicosia headquarters using a special artisan method passed down through generations. Our head roasters, Derviş Özerlat (3rd generation) and Ilke Özerlat-Emin (4th generation), personally oversee each stage of production—from selecting and roasting the beans to grinding and packaging—ensuring an authentic Turkish coffee experience in every cup.

A Fine Coffee Tradition

Turkish coffee is the original gourmet coffee, a sophisticated beverage dating back 500 years to the heights of the Ottoman empire. Crafted and refined in 16th century Istanbul’s grand palaces, Turkish coffee is the genesis of nearly all the coffee cultures found around the world today.

Turkish coffee has held strong cultural importance for centuries, with the making and serving of the drink a ceremonial event that is deeply respected and lavished over.

Traditionally, the coffee beans were roasted by hand over hot coal, then either pounded in a large pestle and mortar to a fine powder, or finely ground in a special hand-held brass grinder called a kahve degirmeni.

While Turkish coffee is produced in much the same way as European coffees – using the same Arabica beans and roasting techniques – it has two important distinctions: the way the beans are ground (much finer than even for espresso) and the way the coffee is brewed. Turkish coffee is brewed together with the water (and sugar, if taken) in a pot called cezve.  The contents of the pot are then poured, unfiltered, into the cup, where the grounds settle at the bottom and give the coffee its unique softness and opulence.

Once brewed, Turkish coffee is traditionally served in small ornated cups called fincans (pronounced fin-jans) usually presented on a tray with a selection of sweet treats like Turkish delight or chocolate, and always with a glass of water.

How To Brew Turkish Coffee

One thing is certain: you haven’t truly tasted coffee until you’ve tasted real Turkish coffee

Two things make Turkish coffee unique: how the beans are ground and how they are brewed. To master the art of Turkish coffee is to become part of a tradition that dates back over 500 years.

The good news is, it’s easy. There are just a few things to remember:

Turkish coffee is not filtered and the grounds are served in the cup along with the coffee, settling at the bottom and enriching the drink.

Turkish coffee is always served black.

If you take sugar in your coffee, you need to add it at the start of the brew as you can’t stir Turkish coffee once it’s served.

What You Need before you start

Finely ground Turkish coffee – around 7 grams (1 heaped teaspoon)

Water at room temperature (not hot), ideally filtered or bottled – around 70 ml (or 1 Turkish coffee cupful)

A Turkish coffee pot (or any small, tall pot, but ideally a proper Turkish cezve)

how to brew turkish coffee

Step 1

Add the coffee (and sugar if you take it) to the pot along with water, place over a medium heat and stir to combine ingredients. Now leave it to brew undisturbed, watch not to boil.

how to brew turkish coffee

Step 2

Watch your coffee carefully to ensure it doesn’t boil. When the foam starts to rise at the edges, lift the pot away from the heat and carefully pour or spoon the froth into your cup. Place the pot back on heat.

how to brew turkish coffee

Step 3

Watch for the foam to rise again, lifting the pot away from heat as soon as it does. Pour the contents into your cup, taking care to maintain the foam at the top. Remember, with Turkish coffee a creamy foam on top is a sign of quality.

How To Serve Turkish Coffee

Allow your coffee to settle and cool a little in the cup before drinking. Turkish coffee is always served with a glass of water, and traditionally with something sweet like Turkish delight, a piece of cake or candied fruits on the side.

Now enjoy your efforts, and as we say at home: ‘Afiyet olsun!’

For some ideas of how best to enjoy your Turkish coffee, see below our Serving Suggestions

serving suggestions

With such a long heritage, there are so many ways to enjoy Turkish coffee. From the staunchly traditional to the mouth-wateringly gourmet, here are some of our favourite serving suggestions… how will you enjoy yours?

The Coffeehouse

Turkish Coffee, a glass of water and a piece of Turkish Delight

Purity and simplicity – the true taste of tradition. Perfect after breakfast or lunch, with your newspaper or a good conversation, even over a game of backgammon. Let the deep Özerlat aromas awaken your senses and carry you back to the chatter and buzz of a bustling coffeehouse…

The Island Hopper

Turkish coffee, a glass of rose water and Cypriot almond macaroons

Relaxing and restorative – Turkish coffee the Cypriot way. Indulge in the sumptuous Özerlat coffee aromas, lifted by chewy sweet macaroons and fragrant rose. Be instantly transported to the sunny Mediterranean, the sea lapping at the shore, a cool breeze rifling through the trees…

The Afternoon Delight

Turkish coffee, a glass of water and Iley Özerlat’s signature Molasses Cake

Indulgence and exploration – find your gourmet Turkish coffee experience. Gorgeous sticky sweet cake paired with delectably smooth Özerlat coffee: take your afternoon tea to new heights with a mouth-watering eastern twist.

The Golden Hour

Turkish coffee, cherry liqueur and a piece of Roasted Pistachio Turkish Delight

Richness and opulence – the ultimate after-dinner digestif. Good friends, laughter and light-heartedness, a great meal enjoyed by all… mark the occasion with something extraordinary: complex Özerlat coffee with roasted nut and intense cherry fruit richness. End the evening on a high.