Hello there. Preparing coffee in a traditional cezve or turka is a wonderful ritual, and getting the proportions right will give you the best possible cup.
For a traditional single serving, which uses a small demitasse cup of roughly 60 to 75 milliliters of cold water (about 2 to 2.5 fluid ounces), you will want to use approximately 7 to 8 grams of coffee. In everyday kitchen utensils, this translates to one generously heaping teaspoon, or about two level teaspoons.
If you prefer drinking from a standard Western mug of about 200 to 240 milliliters instead of a traditional small cup, you will want to scale up the amount to around 20 to 24 grams of coffee, which equals roughly two to three rounded tablespoons.
One detail worth keeping in mind is that traditional Turkish coffee relies on an extremely fine, powder-like grind, which is finer than espresso and regular supermarket drip grind. While your regular ground coffee will still brew in the cezve, it may produce less of the characteristic thick crema or foam on top, and the coarser grounds will take a little longer to settle at the bottom of your cup. If you enjoy the method, I highly recommend trying a bag labeled specifically as Turkish grind in the future.
I hope this measurement guide helps you start your morning smoothly before your meal prep. Enjoy your coffee.
