TURKISH COFFEE

When you wander through the cities of Türkiye, it is very likely that you will catch the rich aroma of coffee in the air. If you glance around, you may see warm and lively scenes: a group of friends deep in conversation, or someone quietly enjoying a peaceful moment with their traditional Turkish coffee cup.

Turkish coffee is more than just a drink. It refers to a unique method of preparing coffee, brewed slowly in a small pot called a cezve and served unfiltered in a small cup. But in Türkiye, coffee goes far beyond taste or technique. It holds a special place in social and cultural life. From the Ottoman period until today, for centuries, Turkish coffee has been a symbol of hospitality, friendship, and conversation. Serving coffee is a gesture of respect and welcome, offered to guests in almost every household. Sharing a cup of coffee means creating a bond. As a famous Turkish saying goes: “A cup of coffee commits one to forty years of friendship.”

Coffee and Coffeehouses in Ottoman Empire

Coffee first arrived in the Ottoman Empire in the 16th century, brought by traders and travellers from Yemen. At first, it was enjoyed mainly in the homes of the elite, including the palace, but its popularity quickly spread to the streets and neighbourhoods of Istanbul. People were fascinated by its strong aroma, unique taste, and stimulating effects.
The first coffeehouses in the Ottoman Empire opened in Istanbul around 1555, during the reign of Sultan Suleiman the Magnificent. Two merchants from Aleppo and Damascus are believed to have introduced the idea. These places quickly became popular gathering spots, offering something very new to city life.

Coffeehouses, called kahvehane in Turkish, were not only places to drink coffee. They became social and cultural centres where people met to share news, listen to stories, read poetry, play games like chess and backgammon, and discuss important matters of the day. Because of this, they were often called the “schools of the wise.”

However, their growing popularity also worried some authorities. Religious leaders and sultans at times banned coffeehouses, fearing that large gatherings might encourage political discussions or challenge authority. These restrictions did not last long, and coffeehouses survived and flourished because people loved them too much to give them up. By the 17th century, coffeehouses had spread throughout the Ottoman lands, from big cities like Istanbul and Cairo to smaller towns.

How to prepare Turkish coffee?   

Making Turkish coffee is a unique and traditional process that starts with finely ground coffee, cold water, and a small pot called a cezve. To prepare it, measure the water using the cup you plan to serve in, then add a heaping teaspoon of coffee per cup. Sugar is optional.  Mix the coffee and water gently until dissolved, then place the cezve on low heat. Heat slowly, allowing a thick foam to form on top without letting it boil. Once the coffee rises and the foam forms, remove it briefly from the heat and repeat if needed. Pour carefully into small cups, keeping the foam on top, and let it settle for a moment before drinking. Turkish coffee is traditionally served with a glass of water and sometimes a sweet treat like Turkish delight.

In addition to the traditional types of Turkish coffee, there are several special regional or traditional varieties that offer unique flavours and experiences. Dibek coffee is made by crushing the coffee beans in a large stone mortar called a dibek, resulting in a slightly coarser texture and an exceptionally rich and strong taste. Cilveli coffee, on the other hand, is prepared with sugar in a special way that creates a light froth and a sweet flavour. Another fascinating variety is Sand Coffee, which is brewed directly on hot sand rather than over a stove.

From Istanbul to the World

The popularity of coffee in the Ottoman Empire did not stay within its borders. European travelers and merchants visiting Istanbul were introduced to this unique drink and quickly carried it back to their own countries. In the 17th century, coffee spread to cities like Venice, Vienna, and London, where it sparked a new wave of coffee culture.

The first European coffeehouses were inspired by the Ottoman model, serving as places for socializing, intellectual discussion, and cultural exchange. In this way, the Ottoman Empire played a crucial role in shaping global coffee traditions. Today, Turkish coffee continues to be celebrated not only in Türkiye but around the world, recognized by UNESCO as an Intangible Cultural Heritage of Humanity.

Interesting Facts About Turkish Coffee

●      The Turkish word “kahvaltı” literally means “before coffee”, from “kahve” (coffee) and “altı” (under/before). It originally referred to the morning meal eaten before drinking coffee to ease the stomach.

●      A thick layer of foam on top is a sign of a well-prepared cup, and skilled baristas take pride in creating perfect foam.

●      During engagement ceremonies, the bride-to-be often serves coffee to the groom and his family, usually adding salt instead of sugar as a playful test.

●      Turkish coffee is recognized by UNESCO as an Intangible Cultural Heritage, highlighting its social and cultural importance.

Turkish coffee is more than just a beverage. It is a ritual, a story, and a bridge between people, past and present. Each cup carries centuries of tradition, from the bustling Ottoman coffeehouses to the quiet moments shared with friends and family. If someone offers you a cup of Turkish coffee, it is to “commit you to forty years of friendship”. So, would you like a cup of Turkish coffee?