Turkish coffee (Türk Kahvesi)
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Turkish coffee (Türk Kahvesi)

Turkey
Turkey

Turkish Coffee is one of the oldest and most traditional coffee brewing methods in the world. Turkish coffee originates from the Ottoman Empire in the 16th century. During the Ottoman invasions of Europe and the Middle East, this type of coffee brewing was used in the conquered territories and has now become a part of Middle Eastern, Mediterranean, and Balkan cultures. It is typically brewed using very finely ground coffee beans and water, sometimes with added sugar or spices like cinnamon and cardamom. The coffee is unfiltered, so the residue settles at the bottom of the cup, resulting in a special coffee experience.

 

Contents

 

Coffee Beans and Caffeine Content in Turkish Coffee

Turkish coffee is made exclusively with Arabica beans, though some cheaper blends may contain a bit of Robusta for a stronger, more bitter flavor. The caffeine content of Turkish coffee can be quite high due to its unfiltered nature and the finely ground beans, which results in a stronger caffeine kick than most other brewing methods like drip coffee or espresso. The traditional Turkish serving size is typically in a smaller cups called “Kahve finaci” which litterally translates to “coffee cup”.

 

How to Make Turkish Coffee

The preparation of Turkish coffee involves a special pot known as a “cezve” “dzezva” (or “ibrik” in some regions), which is usually made of copper or brass. The process is manual and each change in the quantity, sizing or time can result in a different coffee flavor:

  • Finely Ground Coffee: The coffee beans are ground to an extra-fine consistency, almost powder-like, much finer than for espresso, they are usually sold specially for making Turkish coffee.
  • Water and Coffee: Add cold water to the cezve along with the coffee grounds. The ratio is generally 1 to 2 teaspoons of coffee per Kahve finaci cup of water.
  • Optional Sugar: Turkish coffee can be prepared without sugar (“sade”), slightly sweet (“az şekerli”), medium sweet (“orta şekerli”), or sweet (“şekerli”).
  • Heating Slowly: Place the cezve on a low heat (preferably live fire or gas stove) and stir gently until the coffee begins to foam. The key is to let it heat slowly, avoiding boiling. As the foam rises, remove the cezve from the heat just before it boils. The foam is an essential part of Turkish coffee's texture and flavor. Some people in parts of Dalmatia repeat this process two times, which results in a more intense coffee flavor.
  • Serving: Turkish coffee is typically served in small cups and should be allowed to sit briefly to let the grounds residue settle at the bottom before drinking.

 

Turkish Coffee Tradition and Culture

Turkish coffee is not just a drink but a symbol of hospitality and social interaction. It plays an important role in various ceremonies, including engagements and weddings in Turkish and Middle Eastern culture. When a man proposes, the bride-to-be traditionally prepares Turkish coffee, sometimes adding salt instead of sugar to test her suitor's patience. It is also common to use the coffee grounds for fortune-telling, a practice known as "tasseography," where the patterns inside the empty coffee cup are used to predict the future.

 

What's the Difference? Turkish Coffee vs. Espresso

Though both Turkish coffee and espresso are strong and concentrated, they differ in preparation and taste. Turkish coffee is unfiltered, allowing the grounds to settle at the bottom, while espresso is brewed by forcing hot water through finely ground coffee under pressure. Turkish coffee takes10 or 20 times more time to prepare, while espresso is done in max 30 seconds . Turkish coffee has a thicker, more textured mouthfeel due to the finer coffee grounds, whereas espresso is smoother and more concentrated. Additionally, Turkish coffee is typically served with sugar already added during the making process, while espresso is often served plain with sugar added afterward if needed.

 

Variations of Turkish Coffee

  • Greek Coffee: Very similar to Turkish coffee, Greek coffee is brewed the same way, but it’s referred to by a different name due to Turkish invasion of Greek held Cyprus in 1974. In fact, many countries around the Eastern Mediterranean and Arabic Peninsula have their own version of Turkish-style coffee.
  • Arabic Coffee: In the Middle East, a variation of Turkish coffee often includes spices like cardamom, which adds a fragrant and slightly spicy note to the drink. The coffee is usually served in small cups, without milk, and with dates or sweets on the side.
  • Bosnian Coffee: In Bosnia and Herzegovina, instead of preparing the coffee using sugar, one sugar cube is placed next to the cup, the sugar cube is slightly dipped in the coffee before each sip.

 

Turkish Coffee Facts and Trivia

  • UNESCO Recognition: In 2013, Turkish coffee was added to UNESCO's Intangible Cultural Heritage list, adding to its significance as part of Turkey’s culture.
  • Thick Foam: The foam on top of Turkish coffee is a sign of quality. A well-prepared cup will have a thick layer of foam.
  • Name changing: In Greece, Turkish coffee has been called Turkish coffee until Turkey invaded Cyprus, then it started to be called Greek or Cypriot coffee.
  • Oldest Brewing Method: Turkish coffee is one of the oldest brewing methods, predating espresso and other modern coffee-making techniques by centuries.
  • Fortune Telling: After finishing a cup, Turkish coffee drinkers often flip the cup upside down on the saucer. Once the ground has dried, a fortune-teller reads the patterns left inside the cup, a practice believed to reveal future events.