A Recipe For Turkish Coffee – Summer-Style

It all started when we were sitting outside Deep Blue Bar a couple of weeks back. It was hot and humid in Fethiye and we were sheltering underneath the cooling vines of Paspatur. The group of people at the next table had all ordered iced coffees and when the owner came to sit with us, he brought a drink with him – the leftovers from the coffee, mixed with chocolate ice-cream and crushed ice. It tasted even better than our Efes!

We’ve been on the lookout for interesting summer drinks this year, and this iced coffee really did it for us. As soon as we got home, we started experimenting with our Turkish coffee (well, we are in Turkey, after all). We’ve written about how to make Turkish coffee in the past. This recipe is the summer version.

Summer-Style, Iced Turkish Coffee

Turkish coffee is only enjoyed by one member of our household, but this more refreshing version means both of us can now enjoy it, even if it isn’t very traditionally Turkish.

Cold Turkish Coffee

Cold-filter your coffee overnight

You need to experiment with quantities to get the flavours right for your personal taste but what we’ve found so far is that when you cold filter, the coffee isn’t as strong. This recipe makes 4 iced coffees.

  • Add 2 rounded tablespoonfuls of Turkish coffee (or any filter coffee) into a cafietiere. (Our cafetiere holds a half-pint.)
  • Fill with cold water, stirring as you do so to cover all the grains, and then leave it overnight.
  • The day after, strain the coffee through a very fine sieve or muslin. If you use your cafetiere to strain it, put it through twice to get rid of as much coffee powder as possible.
  • Put the coffee in a container and leave in the fridge until you need it (it will last a few weeks in the fridge).
Turkish Iced Coffee

Turkish iced coffee

So, it’s a hot sunny day and you feel the urge to take your cold coffee mix from the fridge. Here’s what to do next…

  • Fill a glass with ice cubes.
  • Pour your coffee over the ice cubes until the glass is half full and then top up with milk.
  • Sweeten your coffee with caster sugar (granulated sugar won’t dissolve) to taste.
  • If you’ve got them, make your iced Turkish coffee look posh by adding a straw. As you can see, we haven’t got any straws!
Turkish Iced Coffee

Enjoying an iced coffee in the sun

So, there we have our basic iced coffee – and we love it just the way it is. But, there are other options to make it more interesting. Experiment by adding chocolate ice-cream (as they did in Deep Blue), add whipped cream OR, if you want to go alcoholic, why not exchange the milk for a good glug of Baileys? Now that would be a good iced coffee!

Afiyet Olsun!

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  1. Time to experiment! Hubby brought back a cezve and some coffee grounds. The cezve’s kind of small tho, just enough for one! It was a complimentary gift from the hotel at Antalya. Iced coffee sounds real good right now! It’s so hot here.

  2. @ ping: Oh, try it if it’s hot where you are – and you don’t even need to use your cezve. Luck hubby getting a hotel freebie from Antalya. 🙂

  3. I love iced coffee in the summer. I make it with very strong filter coffee (made in a filter coffee machine) that has cooled in the fridge, so no need to get rid of sediment. Rest just like your recipe.

    Strange thing is, I don’t use any sugar in my hot coffee, just cream. But when I make iced coffee I like sugar in it. Go figure.

  4. @ Miss Footloose: Well, we’re exactly the same. We don’t use sugar but when we tried the iced coffee, we both said straight away that it needed sugar. Strange how the flavours change just because it’s cold, isn’t it? 🙂

  5. Iced coffee has always been very popular in Greece. I could never grow a liking for it. Maybe if I add sugar, I might be converted.

  6. @BacktoBodrum: It’s much too strong for me in Greece. Looks lovely but I can’t drink it. This iced coffee is really mild, especially once the milk goes in. Quite creamy.

  7. Anonymous says:

    I was so hooked on Freddo’s in Greece. I had to have one each day when I lived on Paros. It is a strong double expresso, cooled down, put in a tulip shape glass with ice, then adding milk done in an electric milk shaker and poured on the top floating over the ice coffee and served with a straw. I went to Rhodes and Meiss last year from Fethiye and enjoyed the Freddo
    I even took a photo of my coffee in front of a fishermen boat in the harbor of Meiss. Suzanne

  8. I love this idea and you’re on the right track. I spoke with a cafe owner and yes, they cold brew their ice coffee so I am eager to try this out with Greek/Turkish coffee.

  9. . . been doing similar using plain maraş ice cream (our favorite) – it doesn’t mix too well but we love spooning it out.

  10. I’m not a coffee drinker either, but I will have an iced coffee in summer. I always add ice cream to help weaken the coffee taste and to sweeten it a bit…shame about the calories! Adding Baileys sounds like a great idea!

  11. @ Suzanne: I’ve practised a few times with the Greek iced coffees because they look so good but I just find them really strong. We’re not ones to be defeated though. We’ll keep practising. 🙂

    @ Peter M: Oh, that’s good to know, coming from you. 🙂 I think ours was a tad weaker than what the Greeks are familiar with, however. 🙂

  12. @ Alan: Ha ha. I can just picture the state of the Kahramanmaraş ice cream as you spoon it out. 🙂

    @ Jenny: The Baileys idea really appeals to us. 🙂 We loved the ice-cream addition when we tried it too.

  13. Anonymous says:

    The Greeks serve two kinds of ice coffee: the Freddo is made with a strong expresso coffee made the usual way first, then as I suggested previously; but their favorite one is the Frappe which is made with a special nestcafe powder only used for cold coffee. You put one or two spoon in a shaker that you shake with a one or two ice cubes until it becomes a thick mousse; you then add cold water and ice cubes, sugar and milk depending: sketo, metrio, gliko which means; nothing, medium or a lot of both. So now you can decide Julia which one you would enjoy. Suzanne

  14. Hi Julia, that looks refreshing and I don’t blame you, a great was to cool at the heat – my Greek friends used to make a similar one, I remember enjoying a lot.

  15. @ Suzanne: In that case, I think from your description, it’s the frappe that I’ve tried in the past. I’ll give the other one a try next time we’re in Greece.

    @ Ozlem’s Turkish Table: The iced coffee was really refreshing. We’ve always got some in the fridge now. 🙂

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