Turkish coffee is traditionally brewed with water — but brewing it with milk creates a creamier, fuller-bodied cup with a softer, dessert-like finish. In this video, we show you exactly how to make it, step by step.

The method is simple: replace the water in your cezve with cold milk, add finely ground Turkish coffee and sugar to taste, and brew low and slow. Milk scorches more easily than water, so gentle, even heat is everything — which is where the Saki Turkish Coffee Maker's SandBrew Method does the work for you. Peak Foam Detection stops the brew at the right moment, so the milk never boils over and the foam stays thick and creamy.

What you'll learn in this video:

• The right ratio: How much coffee, milk, and sugar per cup
• Why milk changes the brew: Creamier body, softer bitterness, dessert-like finish
• Avoiding scorched milk: Why low, even heat matters — and how one-touch brewing handles it
• Getting the foam right: Thick, creamy foam without boil-over

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