Collection: Turkish Coffee

Your guide to Turkish Coffee

There is a Turkish saying that goes, “A single cup of coffee is remembered for forty years.” This reflects how deeply valued the drink is in Turkey and its historic role in spreading coffee throughout the world. In 2013, UNESCO recognised Turkish Coffee as part of the Intangible Cultural Heritage of Humanity — the first beverage ever granted such status.

Turkish Coffee is far more than a drink. It is an experience, a cultural tradition and a symbol of hospitality, meant to be savoured slowly. Unfiltered and rich, it delivers a strong, sweet and heavy brew that carries both flavour and ceremony.

Origins of Turkish Coffee

Coffee originated in Ethiopia, where its energising effects were first discovered. Arab traders brought it to Yemen, and the first commercial cultivation began in the fifteenth century in Mocha on the Red Sea. As part of the Ottoman Empire, coffee spread through Egypt, Syria and eventually to Istanbul in the 1530s, where it became a favourite of Sultan Suleiman the Magnificent. Coffee houses soon appeared across the city, giving rise to the tradition now known as Turkish Coffee.

Turkey’s central position in trade routes helped coffee travel across continents. By the seventeenth century, coffee had reached Europe, where early coffee houses in Venice, Rome and London adopted the Turkish brewing style. These spaces became hubs of conversation, culture and commerce, shaping Europe’s coffee culture for centuries to come.

How do you make Turkish Coffee?

Turkish Coffee is not a type of bean but a style of preparation. It is made with finely ground beans, usually Arabica, and brewed slowly to create a rich, velvety texture. Traditionally, beans from Ethiopia or Yemen were used, such as the prized Yemeni Matari. Other dark, flavourful roasts, including Monsoon Malabar and Mysore, also work well.

Authenticity comes from the freshness of the roast and the precision of brewing. The result should be aromatic, full-bodied and slightly bittersweet, with a smooth layer of foam on top.

The coffee preparation technique

Making Turkish Coffee is an art passed down through generations. Finely ground beans are combined with cold water and sugar in a long-handled pot known as a cezve, then gently heated. As it nears boiling, a foam forms on top; the coffee is removed from the heat before it boils and poured carefully into small cups. It is served with a glass of cold water and something sweet, like Turkish Delight or dates.

Tradition also weaves into social customs. In some Turkish households, preparing coffee is part of marriage rituals, and fortune-telling from the cup’s coffee grounds remains a beloved practice today.

Turkish Coffee essential tools

To brew authentic Turkish Coffee, you need a cezve or ibrik — a small, long-handled pot typically made of copper. A Turkish Coffee grinder is also essential, as the grind must be much finer than espresso. While traditional methods involve manual grinding and brewing over low heat, modern electric Turkish Coffee makers can replicate the process quickly and consistently.

Who makes the best Turkish Coffee?

Skill and creativity determine great Turkish Coffee. The best baristas master the fine balance between technique and tradition, often adding personal touches to flavour or presentation. The annual Cezve/Ibrik Championship showcases top Turkish Coffee makers worldwide, celebrating both heritage and innovation in this centuries-old art.

Is Turkish Coffee good for me?

Turkish Coffee provides a potent dose of caffeine that can enhance alertness and physical performance. It contains antioxidants, potassium and magnesium, and moderate consumption may lower risks of stroke and some diseases. However, because it is often served sweetened, sugar intake should be moderated to retain its health benefits.

Frisky Goats and Angelic Gifts

Legend credits the discovery of coffee to an Ethiopian goatherd named Kaldi, who noticed his goats became lively after eating red berries from a shrub. When local monks brewed the berries, they found the drink helped them stay awake through prayers. Coffee eventually spread through Arabia and later became known as Turkish Coffee. Another tale says the Angel Gabriel once revived the Prophet Mohammed with a divine cup of coffee, inspiring countless legends about its energy and vitality.

What does Turkish Coffee taste like?

Turkish Coffee is dark, strong and sweet, with a thick, velvety texture and deep aroma. An old proverb describes it best: “Coffee should be as dark as hell, strong as death, and sweet as love.” Each brew varies with the beans and preparation, but it always offers an intense and memorable experience. For an excellent cup, try beans such as Monsoon Malabar, Golden Crema, Kenya Blue Mountain or Italian Coffee, finely ground for your cezve or Turkish Coffee pot.