Alagnaf Coffee
How much Turkish coffee per cup?
Start with 6 g of coffee and 65 ml of water for a small cup, then adjust to taste. This is a worked example combining a published dose and serving reference, not a universal recipe.
PublishedMeasure your cup before counting spoonfuls
A coffee cup is not a fixed unit. Someone may mean 60 ml; someone else may use a much larger cup. Fill yours with water to its usual serving level and transfer that water to a graduated measure. Record the volume. Measuring right to the brim is unhelpful if you never serve it that full.
The table measures water before heating. Some liquid remains in the cezve and with the grounds, and some may evaporate. The finished serving will not necessarily equal the input volume. Adding water halfway through to make up a guessed loss changes the ratio you are trying to assess.
Amounts for one, two, three and four cups
Mehmet Efendi's brewing guide specifies 6 g per cup; its characteristics page gives 65 ml as a serving reference. Combining those two references produces this example. It is a starting point for comparison, not a recipe tested specifically with an Alagnaf blend.
| Cups | Water before heating | Ground coffee |
|---|---|---|
| 1 | 65 ml | 6 g |
| 2 | 130 ml | 12 g |
| 3 | 195 ml | 18 g |
| 4 | 260 ml | 24 g |
Calculate the dose for a different cup
To preserve the example ratio, multiply water in millilitres by 6 and divide by 65. That gives approximately 7.4 g for 80 ml or 9.2 g for 100 ml. These are arithmetic examples, not additional recommendations from the source. If your scale only measures whole grams, choose a repeatable rounded amount and record it.
For two people using 80 ml cups, the calculation gives 160 ml water and approximately 14.8 g coffee. Brew separately if the cezve cannot accommodate that batch with space for the surface to rise. A pot's advertised cup count may assume smaller cups than yours.
Adjust concentration without changing everything
Keep water, grind and equipment fixed and change the coffee dose a little. With 65 ml water, try 5.5 g instead of 6 g if the cup feels too concentrated, or 6.5 g if you prefer more intensity. These are suggested home experiments, not pass-or-fail limits. Taste the result rather than judging it only by colour.
Concentration and bitterness are different observations. An unpleasantly bitter cup may also call for a review of heating and when you remove the pot. Keep sugar and cardamom unchanged between trials so you can interpret the adjustment. Strength here describes your experience of the drink; it is not a caffeine measurement.
Why the scale and grind both matter
Spoonfuls vary with the spoon, how high you pile it and how you level the coffee. Without a scale, use the same spoon filled to the same level each time, then keep that method once you like the result. A familiar spoon count does not transfer reliably to a different utensil.
Request a powder-fine Turkish grind. Adding extra spoonfuls of coarse filter coffee changes the dose without solving its mismatch with the brewing method.
Scaling the dose does not scale the heating time
Use a cezve suited to the batch and your hob, leaving room for the coffee to rise. Vessel size, material and heat source change how the batch heats. Watch it rather than multiplying a one-cup brewing time by the number of servings.
For electric equipment, follow the manufacturer's dosing and capacity instructions. This stovetop table is not permission to exceed a maximum fill mark or alter an automatic cycle. For your next attempt, note the water, coffee weight, cup count and the result you want to improve.
- Measure water first, then weigh coffee.
- Keep the blend, grind and additions constant.
- Change one quantity in the next trial.
- Keep your preferred amounts beside the equipment.
Put the quantities into practice
Follow the full preparation guide to use your measurements in the cezve. When choosing coffee, explore Alkief's plain and cardamom options and describe your brewing method when asking about the grind.