Turkish Coffee

Ground extra fine

Turkish coffee needs the finest grind of any brewing method, finer than espresso, almost like powder. That's what gives it its thick body and foam, and lets the grounds settle neatly at the bottom of the cup.

Freshly roasted matters even more

Ground coffee loses its aroma faster than whole beans, so how recently it was roasted makes a real difference. Athar is specialty Brazilian coffee, freshly roasted in Dubai and ground extra fine, for a smooth, sweet cup without the harsh bitterness of many supermarket packs.

Plain or cardamom?

Athar is plain, so you choose. Add a pinch of ground cardamom to the pot when you brew for the classic spiced version, or leave it out to taste the coffee's cocoa, toasted hazelnut, and dried fruit notes.

Choosing a cezve

Match the pot to how many cups you make, and check it works on your stove. Traditional copper pots don't work on induction. The Goat Story OTTO makes up to 5 cups and works on every stovetop, including induction.

One or two cups, any cezve

1. For each cup, add about 7g of coffee and 70ml of cold water to the cezve, plus sugar or cardamom if you like.
2. Stir once until all the coffee is wet, then stop stirring.
3. Heat slowly on low to medium. Never let it boil.
4. As the foam rises toward the rim, take it off the heat and spoon a little foam into each cup.
5. Return it to the heat so it rises once more, then pour slowly and let it settle for a minute.

A full pot in the OTTO, about 5 cups

1. Add 30g of coffee, plus sugar or cardamom if you like.
2. Heat 330ml of water to about 65°C.
3. Mix the coffee and warm water in the OTTO until all the coffee is wet.
4. Heat at medium without stirring.
5. When the foam reaches the top, it's ready. Pour slowly and let it settle.