Arabic Mirra Coffee Cup Set — Jayda 6 Piece, 2 Oz

jayda arabic mirra coffee cups — 6 piece, 2 oz (60 cc)

The Jayda collection is designed specifically around the mirra coffee tradition — the small, strong, cardamom-forward Arabic coffee that anchors hospitality rituals across the Gulf, Iraq, and the Levant. At 2 oz (60 cc), the cup is exactly the right size: enough for two or three deliberate sips, small enough that refilling is natural and frequent, which is the whole point of the ritual.

The Jayda design carries a distinctive visual character that differentiates it from the Cassandra and Emma collections in the same category — a choice based on which design resonates with the household or the occasion. Six cups, a complete service for a gathering.

For the matching teacup collection, see Jayda Turkish teacups.

Specifications

• Set includes: 6 cups
• Capacity: 2 oz (60 cc) each
• Collection: Jayda
• Style: Arabic mirra coffee cup

Curated by Rootsware · Crafted in Turkey

Why We Selected This Piece

At Rootsware, we carry Turkish coffee pots because Turkish coffee is not a drink you make in a machine. The cezve — the long-handled pot brewed directly on the stovetop — is the tool for one of the oldest coffee rituals in the world, recognized by UNESCO as intangible cultural heritage. We selected these for households that brew properly: on low heat, with patience, watching the foam rise.

How to Brew Turkish Coffee

1. Use cold water — one small cup (2–3 oz) per serving.
2. Add 1 heaped teaspoon of finely ground Turkish coffee per cup.
3. Add sugar now if desired: az şekerli (a little), orta (medium), çok şekerli (sweet). Do not stir after this point.
4. Place on the lowest heat available. Stir once gently at the beginning.
5. Watch carefully — do not walk away. As the coffee heats, foam rises.
6. Just before it boils, spoon the foam into the cup, then return to heat briefly.
7. Pour slowly. Wait 30 seconds before drinking — the grounds settle.

Never boil Turkish coffee. The moment it boils, the foam is lost and the flavor changes.

Care & Cleaning

• Rinse immediately after use — coffee residue hardens quickly.
• Hand-wash with mild soap. Do not use abrasive scrubbers on copper or stainless steel versions.
• For copper pots: occasional polishing with a copper cleaner maintains the finish. The inside lining (tin or stainless) should not be scrubbed aggressively.
• Dry completely before storing.
• Compatible with gas and electric stovetops. Not suitable for induction unless specified.

Frequently Asked Questions

What size cezve do I need?
Match the pot to your serving: a 1-cup cezve for personal use, 2-cup for two people, 4-cup for a small gathering. Brewing more than the pot's intended capacity produces uneven results — choose the size that matches your actual serving number.

Can I use pre-ground coffee?
Turkish coffee must be ground to a very fine powder — finer than espresso. Standard pre-ground coffee is too coarse. Look for coffee labeled "Turkish grind" or have it ground at a specialty coffee shop. Brands like Kurukahveci Mehmet Efendi are widely available in the US.

Why did my coffee not foam?
Three common causes: heat too high (foam burns off before it forms), coffee not fresh (stale coffee doesn't foam well), or water added hot instead of cold. Start with cold water, lowest heat setting, and fresh fine-ground coffee.

Is copper or stainless steel better?
Copper heats faster and more evenly — it is the traditional material and produces excellent results. Stainless steel is more durable and low-maintenance. Both make excellent Turkish coffee when used correctly. Copper requires occasional re-tinning of the interior if the lining wears.

Can I make Turkish coffee on an induction stove?
Standard copper and some stainless cezves are not induction compatible. If you cook on induction, look for cezves labeled induction-ready, or use an induction adapter disc.