Turkish Coffee is the name given to a type of coffee whose preparation and brewing techniques were invented by the Turks. It is introduced by Turks to Europe where for many years it was prepared and consumed as Turkish Coffee.
- is the World’s oldest coffee brewing method
- has been in UNESCO’s Intangible Cultural Heritage of Humanity List since 2013
- consists of foam, coffee and grounds
- 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 flavor 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; since the coffee is not filtered or strained, the grounds settle at the bottom of the cup
Turkish coffee is served in four degrees of sweetness:
- sade (plain, no sugar)
- az şekerli (little sugar, half a level teaspoon of sugar)
- orta şekerli (medium sugar, one level teaspoon)
- çok şekerli (a lot of sugar, one and a half or two level teaspoons)
Getting the thickest possible layer of foam is considered the peak of the coffee maker’s art. The importance of coffee in Turkish culture is evident in the words ‘breakfast’, kahvaltı, whose literal meaning is “before coffee” (kahve ‘coffee’ + altı ‘under/before’) and ‘brown’, kahverengi, whose literal meaning is, “the color of coffee”.
In Turkey, it is also traditional for a prospective bride to serve coffee to her suitor and his family when they come to ask for her hand in marriage.