The cezve is the only equipment Turkish coffee requires — a small, long-handled pot with a wide base and narrow neck, built to heat coffee slowly and raise the foam the method is known for. Get the right one and it lasts decades.
For most people, the best Turkish coffee pot is a 2-cup hammered copper cezve with a long wooden or brass handle, around $15–25. Copper heats most evenly and makes the best foam. Stainless steel is the lower-maintenance choice, but it works on induction only when the base is magnetic and wide enough for the cooktop to recognize. Our 15 oz Lezzet stainless steel cezve is for gas, electric coil, or ceramic cooktops and is not induction-compatible.
What Is a Turkish Coffee Pot Called?
The Turkish name is cezve — pronounced jez-veh, and often spelled jezve, jezveh, or cevze in listings. The same pot goes by different names around the region, and sellers use them interchangeably: if it has the wide base, narrow neck, and long handle, it is the same tool.
| Name | Where it's used | Notes |
|---|---|---|
| Cezve | Turkey | The original Turkish name; what most quality pots are sold as |
| Ibrik | Common in Western listings | Technically a water pitcher in Turkish, but widely used for the pot |
| Briki | Greece | Same pot, used for Greek coffee — the identical brewing method |
| Rakwa | The Levant | Also seen as rakweh; often taller with a longer spout |
| Džezva | The Balkans | The Bosnian and Balkan spelling of the same Ottoman-era pot |
Copper vs Stainless Steel vs Brass
| Copper | Stainless Steel | Brass | |
|---|---|---|---|
| Heat & foam | Fast, even heat; best foam | Slower, less even; good foam | Close to copper |
| Stovetops | Gas, electric — not induction | Gas, electric coil, ceramic; induction only when the base is magnetic and the diameter is recognized | Gas, electric — not induction |
| Care | Hand wash, occasional polish | Easiest; very durable | Hand wash, tarnishes faster |
| Price | $15–25 | $8–12 | $20–40 |
| Best for | Best brew — most people | Low maintenance; induction only when explicitly compatible | Display and tradition |
Traditional copper cezves are lined with tin, which is why the inside looks dull grey while the outside shines. That lining is supposed to be there — it keeps copper out of contact with your coffee, so never scrub it off.
What Size Cezve Should You Buy?
Cezve sizes are measured in Turkish coffee cups, and one "cup" is small — roughly 60–90 ml.
- 1-cup (60–90 ml): brewing for yourself only
- 2-cup (150–200 ml): the right size for most people — yourself plus one
- 4-cup (300–350 ml): households that regularly serve guests
Size matters more than it looks: a cezve brews best filled close to capacity. One serving rattling around a 4-cup pot spreads too thin to build proper foam, so buy for the number of cups you actually make at once, not the biggest one on the shelf.
Handle, Shape, and Spout
Handle: long, and made of something that stays cool — wood or brass. You will hold the cezve over heat for minutes at a time, so avoid short handles.
Shape: wide at the bottom, narrow at the neck. The taper is functional, not decorative — it concentrates the rising foam instead of letting it spread and collapse. Skip straight-walled pots sold as cezves.
Spout: a small pinched spout lets you pour slowly enough to keep the foam on top of the cup instead of breaking it.
Does a Cezve Work on Induction?
Copper and brass are not magnetic, so an induction burner will not detect them without a converter disk. Stainless steel is not automatically induction-compatible either: the base must contain enough magnetic material, and its diameter must meet the cooktop's minimum pan-detection size. Check both the pot listing and your cooktop manual before buying. The 15 oz Lezzet stainless steel cezve is not induction-compatible; use it on gas, an electric coil, or a ceramic cooktop.
Our Pick
A 2-cup hammered copper cezve with a wooden or long brass handle, in the $15–25 range. Handmade $60 pots are beautiful, but they brew the same coffee.
What separates a great cup from a flat one is the coffee and the technique, not the pot. A simple cezve with fresh, powder-fine Turkish coffee beats an ornate pot with stale grounds every time. If you prefer durable stainless steel for a gas, electric coil, or ceramic cooktop, choose our 15 oz standalone cezve. Once you have the pot, our step-by-step brew guide covers the heat, timing, and foam.
How to Care for a Copper Cezve
- Hand wash only — never the dishwasher.
- Dry immediately after washing to prevent water spots.
- Polish the outside with lemon juice and salt when it dulls.
- Leave the grey tin lining inside alone — no abrasive scrubbers.
Turkish Coffee Pot FAQ
What is a Turkish coffee pot called?
A cezve (jez-veh). The same pot is called an ibrik in much of the West, a briki in Greece, and a rakwa in the Levant — different names, same small long-handled pot.
Cezve vs ibrik — is there a difference?
Not in practice. In Turkish, an ibrik is technically a water pitcher, and the coffee pot is the cezve — but outside Turkey, "ibrik" became the common listing name for the same pot. If it has the wide base, narrow neck, and long handle, cezve and ibrik are the same tool; buy by shape, not by name.
What size cezve should I buy?
A 2-cup cezve for most people. Turkish coffee brews best with the cezve filled close to capacity, so match the size to the cups you actually make at once.
Is copper or stainless steel better for a cezve?
Copper heats more evenly and builds the best foam; stainless steel is more durable and easier to maintain. For induction, the stainless base must be magnetic and wide enough for the cooktop to recognize. Our 15 oz stainless steel cezve is not induction-compatible and is for gas, electric coil, or ceramic cooktops.
Does a copper cezve work on an induction stove?
No — copper is not magnetic. Use an induction converter disk or a cezve explicitly rated for induction, with a magnetic base and a diameter your cooktop can recognize. Stainless steel by itself is not a guarantee of compatibility.
Can I make Turkish coffee without a cezve?
Yes, any very small saucepan works. You lose some foam without the narrow neck, but grind, low heat, and technique matter more than the pot.
