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Turkish Coffee · Yemen + Brazil
Two and a half centuries of coffee ritual — this time with the discipline of a specialty roastery. Single-origin beans from Yemen and Brazil, roasted in small batches in Üsküdar, ground stone-fine.
Why specialty Turkish coffee
Turkish coffee is one of the oldest rituals in the coffee world. Yet for years, ordinary robusta or low-grade arabica has been pushed through it — relying on the cezve and tradition to do the heavy lifting. At Academy Coffee, we invert that assumption.
We treat it like a filter coffee: we begin by sourcing single-origin beans from estates with SCA scores of 85+. We get to know Brazil Cerrado's soft chocolate and Yemen Mocha's spice and wine notes — separately. Then we stop each at the threshold of Full City — one step before the caramel of espresso.
The result: the first minute in the cezve still feels familiar, but the balance of flavour is entirely different. A Turkish coffee that needs less sugar, that carries spice and fruit notes legibly.
Three disciplines
Traditionally, Turkish coffee is roasted one step darker than espresso — right at the second crack. We stop just before that, at Full City. The bean's natural sugars are preserved; instead of burnt notes, cocoa, spice, and dried fruit come forward. Every batch is verified through SCA cupping.
Brass mill or modern conical burr — either works; the grind size must be flour-fine. Too coarse and it won't settle in the cezve; too fine and it turns bitter. Academy Coffee beans are roasted to be ground at around 200 microns, with a tight particle distribution.
Cold water, copper cezve, low heat. When the foam begins to climb — about 90 seconds — pull the cezve off heat and rest it for 10 seconds. This is the heart of the standard: it lets the grounds settle so the cup pours clean. That small pause is why the coffee drinks clearly.
The line
Single-origin Yemen Mocha — spice, wine, dried fruit. Single-origin Brazil Cerrado — hazelnut, chocolate, caramel. Both at Full City roast, 250g, fresh-ground to order.
Brewing guide
One heaped teaspoon (about 6 g) of fine-ground coffee per cup. If you take it sweetened, add the sugar now — one teaspoon per two cups — never after.
Pour cold water into the cezve, one cup's measure. Hot water kills the foam. Use mineral drinking water, not distilled — minerals are required for flavour development.
Low flame, slow ascent. An unhurried gesture. When the side of the cezve becomes too hot to touch, the foam will start to form.
When the foam approaches the rim — at about 90 seconds — pull the cezve and distribute only the foam between the cups. Then return it to the heat for one more second and pour over.
Let the cup sit for 30 seconds before serving. The grounds settle, the coffee clarifies. Don't drink the last sip — that's where the grounds live.
What's next
Turkish Coffee Yemen and Brazil — 250g packs, ground to order. The brew guide ships with every package.
