How to Prepare and Read a Cup of Turkish Coffee
Reading a cup begins with the coffee. You need unfiltered coffee that leaves fine grounds behind, which is why Turkish-style coffee is the classic choice.
What you need
- Very finely ground coffee (powder-fine, sold as Turkish coffee)
- Cold water and, if you like, sugar
- A small long-handled pot, known as a cezve, ibrik or jezve
- A small cup with a light inside, and a saucer
Brewing
- Pour cold water into the pot, about 60 to 70 ml per cup.
- Add one heaped teaspoon of coffee per cup, and sugar if you want it. Stir before heating.
- Heat gently on low heat without stirring further.
- When the foam rises, take the pot off the heat before it boils over. Some people repeat this once more.
- Pour slowly so that the foam stays on top, and let the grounds settle for a minute.
Drinking and turning the cup
Sip slowly and leave the last spoonful of liquid with the grounds. Some people make a wish or think of a question at this point. Swirl the cup gently, place the saucer on top and turn everything over in one smooth movement. Let it rest for 5 to 10 minutes until the grounds have dried and the cup has cooled.
Reading the grounds
Lift the cup and look at the rim, the sides, the bottom and the handle. Compare the shapes with the traditional symbol meanings, and talk about what you see with a friend. If you simply want a light-hearted result, you can also try our free online reading.
Safety note: the coffee and the cup are hot. If you avoid caffeine, use a decaffeinated coffee, and keep hot drinks away from children.