Turkish Coffee Pot (Cezve) Guide: Sizes, Copper vs Steel & Brewing
A cezve (pronounced jez-veh, also called an ibrik) is the small long-handled pot used to brew Turkish coffee. Its narrow neck concentrates the foam — the mark of a properly made cup — and it has been the heart of Turkish coffee culture since the Ottoman era.
Copper or Stainless Steel?
Copper is the traditional choice: it heats quickly and evenly, builds excellent foam, and simply looks beautiful on the stove. It needs a little care — the tin lining may need renewing after years of heavy use, and the copper surface darkens naturally with time. Our handmade Copper Turkish Coffee Pot comes in two sizes.
Stainless steel is the low-maintenance choice: dishwasher-safe, durable and suitable for gas and electric stoves, with an ergonomic non-burning handle. Our Stainless Steel Cezve comes in three sizes.
What Size Cezve Do I Need?
- Small (2 cups) — for one or two people; the classic daily size.
- Medium (3 cups) — the family sweet spot.
- Large (4 cups) — for serving guests, Turkish style.
Rule of thumb: brew close to the cezve's capacity. Turkish coffee needs the right depth to foam, so a half-empty large cezve makes a weaker cup than a full small one.
How to Brew Turkish Coffee in a Cezve
- Add one Turkish coffee cup of cold water per serving into the cezve.
- Add one heaped teaspoon of finely ground Turkish coffee per cup, plus sugar to taste.
- Stir well once, then place over low heat — and do not stir again.
- As the foam rises, spoon a little into each cup, return the cezve to the heat, and pour the rest just before it boils. Never let it fully boil.
Caring for Your Cezve
Rinse stainless steel normally. For copper: hand-wash, dry immediately, and expect the surface to darken with use — that patina is normal. If the interior tin wears after long use, any tinsmith (kalaycı) can renew it.
Frequently Asked Questions
What is a cezve called in English?
There is no exact English word — it is usually called a Turkish coffee pot, and sometimes an ibrik. "Cezve" is the original Turkish name.
Which is better: a copper or stainless steel cezve?
Copper is the traditional favorite for heat control and foam; stainless steel is more durable and maintenance-free. If you brew daily and want zero upkeep, choose steel; if you want the authentic ritual, choose copper.
What size cezve should I buy?
Match it to how many cups you usually brew: small for 2 cups, medium for 3, large for 4. Brewing near capacity gives the best foam.
Can I use a cezve on any stove?
Stainless steel cezves work on gas and electric stoves. Copper cezves are best on gas or electric; on induction they need a converter plate. Both can also be used over sand in the traditional way.
Where can I buy an authentic Turkish cezve?
Both our copper and stainless steel cezves are made in Turkey and shipped worldwide from Istanbul with DHL Express, together with freshly ground Turkish coffee if you like.