Turkish coffee

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Turkish Coffee[edit | edit source]

Turkish coffee (Lua error: bad argument #1 to 'gsub' (string is not UTF-8). ) is a method of preparing and serving coffee that originated in the Ottoman Empire and is still popular in Turkey, the Middle East, and the Balkans. It is known for its strong flavor and unique preparation method, which involves boiling finely ground coffee beans in water and sugar, if desired, in a special pot called a cezve or ibrik.

Preparation[edit | edit source]

Turkish coffee is made by combining finely ground coffee with water and sugar in a cezve, a small pot with a long handle. The mixture is heated slowly over a low flame until it begins to froth. It is important not to let the coffee boil, as this can affect the flavor. Once the coffee froths, it is removed from the heat and allowed to settle before being poured into small cups. The coffee grounds are not filtered out, so the coffee is allowed to settle in the cup before drinking.

Serving[edit | edit source]

Turkish coffee is traditionally served in small cups, similar to espresso cups, and is often accompanied by a glass of water and a sweet treat, such as Turkish delight. The coffee is usually served with the grounds, which settle at the bottom of the cup. It is customary to drink the coffee slowly, savoring the rich flavor and aroma.

Cultural Significance[edit | edit source]

Turkish coffee holds a special place in Turkish culture and is often associated with hospitality and social gatherings. It is common for Turkish coffee to be served to guests as a sign of welcome. The preparation and serving of Turkish coffee is considered an art, and there are many traditions and customs associated with it, including the practice of reading fortunes from the coffee grounds left in the cup.

History[edit | edit source]

The history of Turkish coffee dates back to the 16th century when coffee was introduced to the Ottoman Empire. It quickly became popular in the Ottoman court and spread throughout the empire. Turkish coffeehouses, known as kahvehane, became important social centers where people gathered to drink coffee, discuss politics, and enjoy entertainment.

Related Pages[edit | edit source]

References[edit | edit source]

  • Ralph S.,
 Coffee and Coffeehouses: The Origins of a Social Beverage in the Medieval Near East, 
  
 University of Washington Press, 
 1985, 
  
  
 ISBN 978-0295962313,

History of Turkish Coffee Full text, 


 , 
 Turkish Coffee World,


Gallery[edit | edit source]

  • An Ottoman period coffee cup.

  • A depiction of a Turkish coffeehouse.

  • A Turkish coffeehouse in 1910.

  • A coffee cook preparing Turkish coffee.

  • A painting depicting a woman with Turkish coffee.

  • Two cups of Turkish coffee.

  • A Czech interpretation of Turkish coffee.

  • A cup of coffee similar to Turkish coffee in Serbian cuisine.

  • Turkish coffee

  • Turkish coffee

  • Turkish coffee

  • Turkish coffee

  • Turkish coffee

  • Turkish coffee

  • Turkish coffee

  • Turkish coffee

  • Turkish coffee

  • Turkish coffee

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Contributors: Prab R. Tumpati, MD