Armenian Coffee Recipe (Soorj)
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Make traditional Armenian Coffee (Soorj) at home using my easy step-by-step recipe. You will not be disappointed, I promise.
You can try some more coffee recipes at home: Nutella Coffee, Oreo Cold Coffee, Chocolate Cold Coffee, Iced Horchata Coffee, and Mexican Mocha.
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Table of Contents
About Armenian Coffee
Armenian Coffee, traditionally known as “Soorj,” is a beautifully brewed coffee with a unique crafting method that coffee connoisseurs love.
This coffee is a must in every Armenian household, and you can find many small stalls selling it on the streets of Armenia.
Some people say that this coffee is an acquired taste, but although I didn’t grow up drinking it, I loved it the first time I had a sip at a friend’s house.
This coffee is made in a special pot known as “Jazzve” or “ibrik.” You can find it at any Middle Eastern grocery store or on online platforms like Amazon. Look for an Armenian or Turkish Coffee Pot.
Drink this coffee in the morning to kick-start your busy day, or in the evening to calm yourself after a hectic day.
This recipe is vegan and gluten-free. I used a 10-oz Jazzve, which is good for 2 cups of coffee, but if you want to make more in one go, use a bigger pot.
Armenian-style coffee is served in espresso cups, so ensure you have them.
History Of Armenian Coffee
This beverage has a long history dating back to the early 19th century.
It is believed to have originated in the Eastern regions of the Ottoman Empire, specifically in the now modern-day Armenia area.
The coffee was traditionally brewed in a small pot called a “jezve” or “ibrik” and served strong and black, often with sugar or spices added.
Coffee culture in Armenia was an important social tradition. Families gathered around the coffee pot to share news and stories.
In recent years, there has been a resurgence of interest in Armenian coffee, both within the Armenian community and among coffee lovers worldwide.
Ingredients
This coffee recipe needs three ingredients: finely ground coffee, sugar, and green cardamom.
Buy the finest coffee powder to make Armenian-style coffee. You can also grind your coffee beans to an extra-fine powder in a coffee grinder.
I like to use a mix of dark and medium roasts, half-and-half, but you can use any roast you like.
Sugar is optional; add as much as you like.
Cardamom is also optional but highly recommended as it adds a distinct flavor and aroma.
How To Make Armenian-Style Coffee
Step 1: Add 4 oz (120 ml, ½ cup) of cold water to a 10 oz (300 ml) Armenian or Turkish coffee pot.
Step 2: Add the following ingredients to the pot. Don’t stir.
- 2 heaping teaspoons of extra-finely ground coffee
- 1 teaspoon sugar (optional)
- 1 crushed green cardamom pod
Step 3: Turn your stovetop to medium heat and place your coffee pot on it.
Note – Keep a close eye on the pot to ensure the coffee doesn’t boil. A boiled-over Armenian-style coffee is no good.
Step 4: The coffee will begin to form bubbles on the edges and rise in some time. Don’t let it boil over!
Step 5: As soon as you see bubbles and coffee simmering on the sides of the pot, remove the pot from the heat quickly and wait for 6-8 seconds.
Tip: Use a kitchen towel to hold the handle if it gets hot.
Step 6: Return the pot to the stovetop and let the coffee rise again. Remove the pot from the heat again.
Step 7: Repeat this process one more time before completely removing it from the heat.
Step 8: Gently pour the coffee into 2 espresso cups. Enjoy!
Armenian Coffee FAQs
No. There has been a great debate about whether this coffee is Turkish or Armenian, and both countries want to claim it as their own. But at the end of the day, it is the same thing.
No. Armenian coffee is unfiltered. The coffee grounds settle at the bottom of the cup and are not meant to be consumed.
It is served in small cups (or espresso cups), often with a glass of water on the side. It may also be accompanied by sweets such as dried fruit or chocolate. Sip slowly and stop before reaching the bottom. The remaining grounds are left in the cup.
No. Armenian coffee should be consumed immediately after brewing. Reheating destroys the foam and alters the flavor.
Pro Tips By Neha
Extra-finely ground coffee powder is essential to making this coffee. If you can’t find it, grind your own using a coffee grinder.
The correct pronunciation of “jezve” is “yez-vay”.
Do not let the coffee boil; otherwise, you will not get the crema (foam) on top.
Other Beverage Recipes We Recommend
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Armenian Coffee Recipe (Soorj)
Equipment
- 10 oz (300 ml )Armenian or Turkish coffee pot (jazzve)
Ingredients
- 4 ounces cold water (½ cup, 120 ml)
- 2 heaped teaspoons finely ground coffee powder
- 1 teaspoon sugar (optional)
- 1 pod crushed green cardamom (optional)
Instructions
- Add water to the coffee pot.
- Add coffee, sugar, and cardamom pod to the pot. Don’t stir.
- Turn your stovetop on medium heat and place your coffee pot over the heat.
- Note – Keep a close eye on the pot to make sure the coffee doesn’t boil over. A boiled-over Armenian style coffee is no good.
- The coffee will begin to form bubbles on the edges and rise in some time. Don’t let it boil over!
- As soon as you see bubbles and coffee simmering on the sides of the pot, remove the pot from the heat quickly, and wait for 6-8 seconds.
- Tip – You can use a kitchen cloth to hold the handle if it gets hot.
- Return the pot back to the stovetop and let the coffee rise again. Remove the pot again from heat.
- Repeat this process one more time before completely removing it from the heat.
- Gently pour the coffee into 2 espresso cups. Enjoy!
it was very good help