6 Tips For How To Drink Turkish Coffee With Milk

6 Simple Rules to Enjoy Turkish Coffee With Milk

1. Where to Enjoy Turkish Coffee in Istanbul

Turkish coffee is often misunderstood. It’s not about specific coffee beans grown in Turkey—those don’t exist. You also don’t add milk, and if you’ve had a gritty or muddy version elsewhere, that’s not authentic Turkish coffee. To help clear things up, I’ve compiled a list of great places in Istanbul to enjoy a proper cup. However, even the best coffee can be ruined if not enjoyed properly, so today, I’m sharing tips on how to savor Turkish coffee like a local.

2. Choose the Right Moment: After a Meal

In the past, it was common to start the morning with coffee in Turkey. Özgür’s grandmother recalls serving coffee to her in-laws as a young bride. The word for breakfast, "kahvaltı," even hints at this tradition—it means "before coffee." But times have changed, and now, Turks prefer coffee after a meal. Whether it’s a long breakfast, a light lunch, or a big dinner, Turkish coffee is the perfect conclusion. Restaurants often offer it complimentary after meals, and there’s a good reason—coffee aids digestion and keeps you energized.

How To Drink Turkish Coffee With Milk

3. A Small Cup Goes a Long Way

A Turkish coffee cup is small—much smaller than what most people in North America are used to. But unlike espresso, which can be downed quickly, Turkish coffee is meant to be sipped slowly. It’s an experience to savor alongside conversation. Thanks to the thick foam and fine grounds, the coffee stays hot for longer, so there’s no need to rush. Some places even serve it in a copper case to keep it warm.

4. Sweeten Before Brewing, Not After

When ordering Turkish coffee, you need to choose the sweetness level upfront—no sugar (sade), a little (az şekerli), medium (orta şekerli), or sweet (şekerli). Since the sugar is brewed with the coffee, you can’t add it afterward. Many first-time visitors overestimate the need for sugar, but the coffee itself has rich flavors that don’t need much sweetening. And don’t forget the Turkish delight that often accompanies your coffee—it can add just the right amount of sweetness.

5. Savor It Slowly

Turkish coffee is as much about the ritual as it is about the drink. Take your time, and let it cool slightly before sipping. The first taste will be bitter, but as you continue, you’ll notice the complex flavors emerge—spices, chocolate, and more. Look around, and you’ll see locals chatting, smoking, and enjoying their coffee slowly. Turkish coffee isn’t just a drink; it’s an experience shared in good company.

6. Leave the Grounds: They’re for Fortune-Telling

Don’t be surprised when you can’t finish your cup—about a third of it is coffee grounds that you shouldn’t drink. Instead, enjoy the water that’s served alongside to cleanse your palate. As a fun bonus, those coffee grounds are perfect for fortune-telling. Simply flip your cup onto the saucer, let the grounds settle, and see what patterns emerge. It’s a beloved tradition in Turkey, adding a bit of mystery to your coffee ritual.

Turkish coffee served alongside traditional locum

Turkish coffee with milk recipe

Ingredients You’ll Need

• Turkish coffee (finely ground) - 8 teaspoons ground coffee, extremely fine grind8 teaspoons ground coffee, extremely fine grind
• Milk (instead of water) - 8 fl.oz. whole milk
• Sugar (optional, to taste)
• Turkish coffee pot (also known as a cezve)
• Small coffee cups (typically demitasse size)

Step-by-Step Instructions

Measure Your Ingredients

• For each serving, add one heaping teaspoon of Turkish coffee to the cezve.
• Replace water with the same amount of milk (typically about 60-80 ml per serving).
• Add sugar to taste, keeping in mind traditional sweetness levels: unsweetened, mildly sweet, or very sweet.

Mix Before Heating

• Stir the coffee, milk, and sugar in the cezve thoroughly while it’s still cold. This ensures the coffee dissolves evenly and prevents clumping.

Heat Slowly

• Place the cezve on low heat. Slowly warm the mixture, stirring occasionally to prevent the milk from scorching.
• As the coffee starts to foam and rise, remove it from the heat before it boils over.

Create the Foam

• Pour a small amount of the foam into each coffee cup. Return the cezve to the heat and let it foam up again. This ensures a frothy and visually appealing coffee.

Serve Without Stirring

• Pour the rest of the coffee into the cups, taking care to divide it evenly. Do not stir after pouring, as the grounds will settle at the bottom.

Why Try Turkish Coffee with Milk?

Adding milk to Turkish coffee softens its strong flavor, making it more accessible for those new to the traditional preparation. It’s also a creative way to explore Turkish coffee with a personalized twist.