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Turkish coffee ratio calculator
Turkish coffee uses roughly 1:10 — about 7 g of extra-fine coffee per 70 ml demitasse cup, brewed unfiltered in a cezve and served with the grounds settled.
Turkish coffee
Coffee to water ratio
Coffee
20 g
4 tbsp
Water
200 ml
6.8 fl oz
Cups
0.84
US cups
Ratio
1:10
by weight
How the turkish coffee ratio works
Turkish coffee ratio is coffee to water in the cezve — typically 1:10, or about 7 g powder-fine coffee per 70 ml demitasse. There is no filter: grounds settle in the cup. Scale linearly for two or four servings, and add sugar before heating if you want it sweet.
Turkish coffee tips
- Grind must be powder-fine, finer than espresso — most home grinders cannot go this fine.
- Add sugar before heating if desired; never stir once foam starts forming.
- Heat slowly and remove just as the foam rises — do not let it fully boil.
How much coffee for Turkish coffee?
Amounts per demitasse cup (about 70 ml) at 1:10, brewed in a cezve with cold water.
| Servings | Coffee | Water |
|---|---|---|
| 1 cup | 7 g (1.4 tbsp) | 70 ml (0.3 cups) |
| 2 cups | 14 g (2.8 tbsp) | 140 ml (0.59 cups) |
| 4 cups | 28 g (5.6 tbsp) | 280 ml (1.18 cups) |
Compare every method in the coffee to water ratio chart or check the grind size chart for Turkish coffee.
Frequently asked questions
What is the ratio for Turkish coffee?+
About 1:10 — 7 g of extra-fine ground coffee per 70 ml demitasse cup of cold water. Scale up per cup: two cups need about 14 g coffee and 140 ml water in the cezve.
How much coffee per Turkish coffee cup?+
One heaped teaspoon — about 6–7 g — per demitasse cup. Turkish coffee is unfiltered, so the grounds settle in the cup and the last sip is left undrunk.
What grind is needed for Turkish coffee?+
Powder-fine, finer than espresso — like flour or cocoa powder. Most home burr grinders cannot grind this fine; use a Turkish hand mill or buy coffee pre-ground for Turkish brewing.
Should Turkish coffee boil?+
No. Heat it slowly and remove the cezve just as the foam rises, before a rolling boil. Boiling destroys the foam and makes the coffee bitter. Some recipes re-foam once or twice.