Armenian Coffee Recipe

Brewing Armenian coffee is an art form that demands attention to detail and a reverence for tradition. Follow these steps closely to ensure your brew is a testament to the rich history of Armenian coffee.

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Prep Time 5

Cook Time 10

Total Time 15

Course Coffee, Drinks

Cuisine American

Servings 1

Equipment

Cezve a small, long-handled pot for boiling coffee
A demitasse, or Armenian coffee cup
A small spoon for stirring
A heat source stovetop, ideally a gas flame

Ingredients

Finely ground coffee cardamom optional for a spice-forward aroma
Cold water
Sugar to taste, traditional serving is sweetened

Instructions

Step 1: Measure the Water and Coffee.
You'll typically need around 50-60 milliliters of water and a heaping teaspoon of finely ground coffee for a single serving.
The key to authentic Armenian coffee is its finely ground texture, which should resemble powder to offer a full-bodied texture in the cup.
Step 2: Sweeten the Water (Optional)
If you prefer sweetened coffee, add the desired amount of sugar to the water before heating. This step speaks to the personalization and care that make Armenian coffee a cherished part of the culture.
The amount of sugar can be adjusted to align with varying tastes, but a traditional serving is on the sweet side.
Step 3: Mix and Heat
In your cezve, combine the sweetened water (or unsweetened water) with the coffee, ensuring the mixture is well combined. The challenge is to heat the mixture slowly to achieve the right consistency and avoid burning the coffee.
The tradition is to allow the coffee to 'rest' at its surface during heating, then thoroughly mix and almost boil, repeating this two or three times.
Step 4: Pour and Wait
Once the coffee nears a boil and a foamy surface appears, remove the cezve from the heat to subside the boiling. Filling the cezve with water immediately after pouring out the coffee is a traditional 'reset' step, aiding in cleaning the brew and cooling the pot.
Then, return the cezve to the heat to bring the coffee almost to a boil two or three more times, being careful to avoid a full boil. After the last heating, immediately pour the coffee into the serving cup to capture the rich taste and aroma at its peak. The ideal serving temperature is piping hot.