Turkish Coffee Maker

No. The pot is 304 (18/8) stainless steel, so water, coffee and foam touch only steel. There is no plastic lining and no coating. The rubber handle and the base sit outside the brew path.

Traditional Turkish coffee is brewed in hot sand, which heats the cezve gently from every side. SandBrew recreates that with 360° even heat. The slow rise protects the fine grounds, builds a dense foam cap and brings out a richer flavor.

A foam detection sensor tracks the rise and cuts the heat at peak foam, so the coffee never boils over. PureSense shields the sensor from steam, so readings stay accurate brew after brew.

For each cup, use 70 ml (2.4 oz) of cold filtered water and one heaping teaspoon (7 g) of finely ground Turkish coffee. Add sugar at the same time as the coffee if you like it sweet, stir, place the pot and press once. Always start with cold water, and use ground coffee, not instant. For a single serving, brew at least 1.5 cups (about 105 ml of water).

The pot holds up to 350 ml (11.8 oz), enough for 5 Turkish coffee cups. A traditional Turkish coffee cup holds about 2 to 2.5 oz (60 to 75 ml).

Brew at least 1.5 cups, about 105 ml of water with 10 g of coffee. The sensors need that much liquid in the pot to read the foam rise; with less, the machine may stop before brewing begins. Pour one cup and enjoy the extra half, or share it.

Yes. It brews Greek, Armenian, Arabic and Bosnian coffee, as well as Dibek and Menengiç. You can also use milk instead of water for a creamier, fuller-bodied cup.

The stainless steel pot is dishwasher safe. Wipe the base with a soft damp cloth; never put the base in the dishwasher or submerge it in water.

Empty cup detection senses it and stops before brewing begins, so the pot never runs dry. During brewing, the overspill sensor cuts the heat if the foam rises too high.

Yes. It runs on 110 to 120 V and comes with a Type-B plug for the US and Canada.