Cardamon Mint Turkish Coffee | GF| V |

Cardamon Mint Turkish Coffee | GFV |

The ingredient proportions here are for a single serving and can be adapted to any method of brewing. I provide instructions for a pour-over (or dripper) device or using a pot on the stove top. For a pour-over device, you may need #4 coffee filters. For the stove top, you’ll need a fine-mesh tea strainer. Don’t skimp on the quality of your coffee; I like to grind beans the day before I head out, packing them in a ziplock bag. For a refreshing variation, let the coffee cool and then serve over ice.

Prep: 2 minutes
Cook: 5 Minutes
Yield: 1 Serving


  • 1/4 Cup of Water
  • 2 Tablespoons ground coffee
  • 1 Cardamom pod, pod with seeds gently crushed with the back of a spoon.
  • 2 fresh mint leaves or 1/4 teaspoon dried mint
  • Whole milk or other creamer for flavor
  • Raw honey for flavor


  1. In a small pot, bring water to a boil and then remove from the heat.
  2. Pour-over method: If using a coffee filter, rinse it with a splash of the hot water to remove the papery taste. Add the coffee, cardamom, and 1 mint leaf to the filter and pour in the water. Stir once and then let the coffee drip into your camping mug. Stove-top method: Add the coffee, cardamom, and 1 mint leaf to the pot of water, stir, and let steep for 4 minutes. Pour the coffee through a small fine-mesh strainer into your mug.
  3. Flavor your coffee by stirring in milk and honey. Gently bruise the remaining mint leaf with your fingers and add to your mug for aroma and garnish before serving.