Iced Turkish Coffee Recipe

Refreshing Iced Turkish Coffee

If you're looking for a refreshing drink to beat the summer heat but don’t want to stray too far from traditional flavors, this recipe is just for you. The iced Turkish coffee I’m sharing today offers a modern twist on a classic favorite, giving you the best of both worlds.

Before diving into the recipe, let me remind you of a few other cooling coffee options I've shared before—like the easiest cold brew method, iced caramel macchiato, frappe, and dalgona coffee.

I’d been wanting to try this iced Turkish coffee for quite some time. As a devoted Turkish coffee lover who can’t give up coffee even in the summer, I was searching for a more refreshing version—and I’m glad to say the result did not disappoint. Personally, I preferred the version made with cold water, somewhat like an iced Americano. The flavor is well balanced, and the result is light and refreshing. The version with milk wasn’t bad either, but I found it a bit too “milky” for my taste. Of course, this is subjective—I find café lattes too milky in general. But by reducing the milk and increasing the amount of coffee, it might suit my palate better. I suggest trying the base recipe first and then adjusting it to your preferences.

I’ll go over some key tips shortly, but first, let’s take a step back and ask:

What is Turkish Coffee and How Is It Different?

Turkish coffee is made from very finely ground coffee beans—almost powder-like in texture—and is traditionally brewed in a small pot called a cezve. It’s the finest grind used in any coffee preparation in the world. Compared to espresso or drip coffee, the grind size difference is quite dramatic. Even espresso, though finely ground, is still coarser than Turkish coffee.

This ultra-fine grind helps extract a richer aroma and flavor during brewing. Traditionally, the grounds settle at the bottom of the cup, while the aromatic brew slowly spreads over your palate with each sip. However, this recipe doesn’t involve boiling—instead, we use a filtering method. It’s a slightly different experience, but it still preserves the signature taste of Turkish coffee.

So, in a way, we’re creating a “filtered Turkish coffee.” While Turkish coffee is usually prepared by simmering, here we use a pour-over method with ultra-fine grounds.

The result is quite unique: a clear, ground-free, yet still aromatic Turkish coffee. Once you add ice, you get a beverage unlike anything you’ll find in mainstream coffee chains—distinctive, bold, and incredibly refreshing.

Tips for Success

• Coffee quality: Use freshly ground Turkish coffee if possible. Stale grounds won’t deliver the full flavor experience.
• Filtering equipment: If you don’t have tools like a V60 or Chemex, a French press filter or even a tightly woven muslin cloth can work in a pinch.
• Ice quality: Yes, even ice matters. Ice made from tap water can negatively affect the flavor. Use filtered or bottled water for the best results.
• Experiment with flavors: Add a hint of cinnamon, a drop of vanilla, or a touch of cardamom for extra character. You can also try using pre-flavored Turkish coffee varieties like mastic (damla sakızı).

This recipe lets you enjoy Turkish coffee in a completely new way—one that’s perfectly suited to summer. And it’s a great alternative for those who say “cold brew isn’t for me” but still want a chilled coffee drink.

For an extra touch, serve your iced Turkish coffee with coffee bean-shaped cookies for a full-flavored experience.

I hope you give it a try and love it as much as I do. Don’t forget to share your thoughts with me.

Enjoy...