What Is the Turkish Coffee Pot Called?
The traditional Turkish coffee pot is called a cezve (pronounced "jez-veh") in Turkish. It is also known internationally as an ibrik, a term more common in Balkan and Middle Eastern countries. Both words refer to the same long-handled, narrow-necked pot used specifically for brewing Turkish-style coffee.
Why Are Turkish Coffee Pots Made of Copper?
Copper is used for cezves because it is one of the best heat-conducting metals available for cookware. This matters enormously for Turkish coffee, which is brewed unfiltered directly with the coffee grounds still in the water. Because copper heats up and distributes heat almost instantly and evenly across the pot, the fine coffee grounds cook gently and consistently rather than scorching in hot spots — which is what produces the characteristic thick foam and smooth, non-bitter flavor that defines properly brewed Turkish coffee. A slower or unevenly heating metal, like stainless steel, makes it much harder to control this delicate brewing process.
What Is the Benefit of Copper Coffee Pots?
The main benefits of a copper coffee pot are:
- Fast, even heat distribution — reduces the risk of burnt or bitter coffee.
- Better foam control — the gradual, even heating helps the signature foam form and hold.
- Traditional craftsmanship — authentic cezves are hand-hammered, giving each piece a unique, artisanal character rather than a mass-produced look.
- Durability — with a proper tin lining, a well-made copper cezve can last for decades.
The tin lining on the interior is essential: it's what makes the pot food-safe, since copper itself shouldn't come into prolonged direct contact with acidic liquids. A cezve with an intact, high-quality tin coating is both safe and superior for brewing.
How to Use a Copper Turkish Coffee Pot?
To brew Turkish coffee in a copper cezve:
- For each cup, add one heaping teaspoon of finely ground Turkish coffee (and sugar, if desired) to the cezve.
- Add cold water up to the fill line marked for the number of cups.
- Stir well to combine the coffee, sugar, and water before heating.
- Place on low heat and let it warm gradually — do not stir once it's on the heat, and don't rush with high heat, since copper's fast conduction means it heats quickly even on low.
- As foam begins to rise, remove the pot from the heat and spoon a bit of the foam into each cup.
- Return the pot briefly to low heat, then pour the coffee into the cups just before it comes to a full boil.
Before first use, wash a new cezve with warm soapy water, then boil plain water in it once and discard — this removes any residue from manufacturing and lets the tin lining settle in before you brew your first real cup.
Caring for Your Copper Cezve
Copper cezves should always be hand-washed with warm water and a soft sponge — never in a dishwasher, since the heat, harsh detergents, and abrasion can damage the tin lining over time. Avoid scouring pads on the interior. If the tin coating becomes worn or scratched, the pot should be professionally re-tinned rather than used as-is, to keep it food-safe.
This guide is based on Moda Bakır's traditional coppersmithing experience and consultations with our master tinning craftsmen.