As the Lifestyle Diva I’m known for really sinking my teeth into making my party plans.  And I know that when you dine at an authentic Greek restaurant you can enjoy a cup of Turkish Coffee with your dessert. So, it was only logical that I’d include my Turkish Coffee Recipe in the menu for my Greek Dinner Party.    

Turns out it’s kind of a big deal to make. There are rules to be followed, variations to consider and special equipment.  Plus, you’ll need to warn your guests to beware the grounds at the bottom of their cups!

One the the absolute requirements for this recipe is that you use a gas heat source to brew, or should I say, cook your own Turkish Coffee.  You can always get creative and use your Coleman camp stove!


ingredients for turkish coffee


The variations consist of the strength of the finished coffee, if you’ll use sugar, and how much.  These variations even have names like plain, strong, strong-sweet, light. Oh yes, the list goes on, and on.  I’ll be serving ours semi-sweet/strong I think…

Turkish coffee is served in a small cup, but is not an espresso.  Espresso is usually consumed while on the go or standing up.  This is not the case with this extremely flavorful version, as many connoisseurs will tell you.

It is said that to get the full flavor profile of any Turkish coffee recipe, you must sip it slowly, even taking loud sips.  It supposedly increases the enjoyment factor.  I’ve never seen it myself, but if everyone at a restaurant was slurping up their coffee, I might be inclined to try it.

Actually,  I’m the kind of person that can probably pull off slurping in public while making it look authoritative!  I say slurp away!




Interestingly, despite the finished coffee being somewhat thick and extremely black, it is not very high in caffeine.  Believe it or not, Turkish Coffee has less than regular filtered coffee!   A definite plus, as I don’t need caffeine to get myself up and running in the morning. It’s a fact H.H. still can’t appreciate after all these years together. 

Since I had never made it before, I went to my beloved Amazon and looked up the traditional coffee pot called a “briki”.  Lo and behold, there were numerous choices in various price points.

I chose a really pretty hammered copper one from The Silk Road Trade with a bronze handle.  The pot is a 20 ounce size, so it should make 3-4 servings, depending on the size of the espresso cups I use.  You’ll see what I mean when you read the recipe.

While I was at it, I also snagged a pound of Loumidis Greek coffee to make life easy. Living near a small town like Asheville, NC has both advantages and disadvantages.   I could see myself running around trying to find the exact right coffee grounds. Done and done.


coffee beans with briki pot


So with my briki in hand and a the perfect coffee, I decided I’d better up my hostess game.  A little practice run a few weeks before the party would help ensure a good cup of coffee.  It wouldn’t do to make a mess in the kitchen with my guests eagerly awaiting their lovely Greek Custard Pie (Galaktoboureko)  on the evening of the party.

This degree of planning makes everything run smoothly during a gathering and I am able to enjoy my guests and the soiree I so lovingly planned and executed.  So here we go!

Print out the recipe card  below, and you’ll have all the info you need to be serving Turkish Coffee at your own Greek Dinner Party!


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Turkish Coffee

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Thick and rich, this flavorful coffee is a special treat when served with a traditional Greek dessert like Greek Custard Pie.


  • Greek, Turkish or Arab coffee (special grind)
  • Water
  • Sugar
  • Gas cooking source
  • Specialty coffee pot called a "briki"
  • Espresso cups


  1. Fill your espresso cup with water and pour into the briki. If you're making multiple servings, be sure the mixture still has room to bubble and foam up while brewing.
  2. Add 2 tsp. of coffee and 2-3 tsp. of sugar per serving. Stir to combine. This ratio is considered fairly strong on the Turkish coffee scale.
  3. Place the briki over a low gas flame and let the coffee heat up very slowly. Keep it low and slow and be sure to watch the pot carefully.
  4. You'll eventually see the surface start to rumble, and once it starts to foam, lift the pot off the heat slightly until it settles back down. Put it back on the flame and let it foam and puff up again.
  5. As soon as it puffs up, remove it from the heat. Under/over boiling will result in a subpar finished coffee, so make sure you follow these steps exactly.
  6. Pour brewed coffee into the espresso cups and divide the foam between servings.


You really need to use a gas heat source for this recipe. You can get creative and use your Coleman camp stove!

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