Turkish Coffee

Istanbul was introduced to coffee in 1517 by Özdemir Pasha, the Ottoman Governor of Yemen, who had grown to love the drink while stationed in that country.

Prepared in a cezve or "gügüm" (copper vessel) using the technique invented by the Turks, the drink became known as Turkish Coffee.

The Turkish public became acquainted with coffee through the establishment of coffeehouses; the first coffeehouse opened in the district of Tahtakale and others rapidly cropped up all over the city. Coffeehouses and coffee culture soon became an integral part of Istanbul social culture; people came here throughout the day to read books and beautiful texts, play chess and backgammon and discuss poetry and literature.

As coffee became a staple in palace cuisine as well as in private homes, its consumption increased dramatically. The raw beans were roasted in pans and then ground in mortars. The coffee was then brewed in cezves and served with great care to esteemed friends.

Thanks to the efforts of merchants and travellers who passed through Istanbul, and even Ottoman ambassadors, Turkish Coffee's renown soon spread to Europe and ultimately to the whole world.

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Turkish Coffee ...

• Is the world's oldest coffee brewing method.



• Consists of foam, coffee and grounds.



• Remains on the palate longer than all other types of coffee thanks to its soft and velvety foam.



• Remains hot for a long time thanks to its delicious foam, which keeps its form for several minutes after the coffee is poured.



• Cools much more slowly than other varieties of coffee as it is served in thin cups, thus prolonging the drinking pleasure.



• Has an unforgettable flavour thanks to its thick, syrupy consistency that stimulates the taste buds.



• Is thicker, softer and more aromatic than other types of coffee.



• Is easily discernible from other types of coffee due to its unique aroma and foam.



• Is the only coffee that can be boiled.



• Is the only coffee that can be used to predict the future. Cafedomancy: The use of coffee grounds to cast fortunes.



• Is unique in that its grounds are left in the cup: the coffee is not filtered or strained because the grounds settle at the bottom of the cup.



• Does not have to be sweetened after it has been poured as the sugar is added during preparation.

Turkish Coffee Information

Turkish coffee is a specific way of preparing coffee. It is common throughout the Middle East, North Africa, Somaliland and Balkan countries. This method of preparation is believed to have originated in Damascus and to have become widespread during the Ottoman Empire - hence the eventual appellation 'Turkish coffee'.

In Turkey, it was known simply as "coffee" (kahve) until instant coffee was brought in during the 1980s. Today younger generations refer to the beverage as "Turkish coffee" (Türk kahvesi).

It is also known as Armenian Coffee (Armenian: Hykakan Cofe ), Greek coffee or Byzantine coffee. In Cyprus it is also known as Kypriakos kafes. In Croatian communities, the most common names are turska kava (Turkish coffee), domaca kava (domestic coffee), and kava (coffee).

In Serbian communities, it's called turska kafa (Turkish coffee), srpska kafa (Serbian coffee), domaca kafa (domestic coffee), or kafa (coffee). Coffee culture is highly developed in the Balkans region, where this kind of coffee is the dominant method of preparation.

It also remains a traditional beverage in Greek, Cypriot, Balkan and Turkish restaurants around the world.

Source: Wikipedia Page