How to make and drink Turkish coffee

Turkish coffee is much more than just specialty coffee turkey: actually refers to a method of preparation and not a specific type of coffee, as many people assume.

It is also called Arabic coffee. Greek coffeeor Egyptian coffee, depending on the region or a particular method of preparation.

Let’s learn the difference between Turkish and Arabic coffee, and discover the traditions and history of this classic coffee.

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Here is a summary:

Turkish Coffee: A Long and Rich History

Moka is perhaps the oldest and most traditional way to prepare coffee.

However, the correct name for the caffeinated brown drink is actually Turkish coffee. The term “mocha” basically refers to a method of preparation, a type of coffee plant, and Turkish coffee as a beverage. So if you order a mocha in a Turkish cafe, you will usually be served Turkish coffee.

What distinguishes Turkish coffee?

The coffee is ground as finely as possible, resulting in a powder that looks like ground coffee.

Unfortunately, this fine grind is not possible with most traditional coffee grinders. For Turkish coffee, it is recommended to use electric coffee grinders, which also produce very good results. You can also simply use already ground coffee 😉

To prepare a classic mocha, from coffee from Ethiopia Or Yemen is often used. These coffees are considered to be a very distinct variety of Arabica coffee. They are also roasted very strongly.

The amount of powder used depends entirely on personal taste, but it should be about a teaspoon per cup.

Mocha Pot – Cezve

Turkish coffee is prepared in a pot called I bless you (“a bowl of liquid with a long spout”) or a cezve (“Burning wood/coal”). The main feature of the pot is the long handle, which probably comes from the fact that Turkish coffee is traditionally brewed over a fire – the long handle is a kind of “spacer” for the user.

Turkish coffee and coffee making traditions

Café floors

Although all the coffee is poured into the cup, not all of it is drunk: the granules remain at the bottom.

However, they can be used for other purposes, such as reading the famous coffee. You place the cup on the saucer, let it cool, and (traditionally) read your future based on the patterns.

appetizers

Turkish coffee is usually served with sweet pastries such as baklava, dates or figs. It pairs perfectly with the strong mocha flavor, you want to enjoy it in peace, and it’s always traditionally there.

What else fits: “Turkish Delights” – candied fruit dessert.

spices

In Türkiye, coffee is prepared with sugar. However, in the Arab world, cardamom is often used instead. The addition of various spices is very popular and can be ordered to taste.

calm

In both the preparation and consumption of Turkish coffee, great emphasis is placed on subtlety and slowness. You drink coffee in peace and quiet, then one waits for the coffee to cool while eating a pastry.

Coffee is also brewed in peace: No frantic stirring or rapid diversion.

fermentation process

Preparing Turkish coffee is a true art that has been perfected over generations.

If you want to make your own Turkish coffee, you need the right tools. Most important is a small stainless steel or copper fermentation vessel. this is called “I bless youorcezve(see above).

If you want to make Turkish coffee as close to the original as possible, you should use copper or brass.

There are now some great new stainless steel models out there. The only thing to watch out for when buying one is that the handle doesn’t get hot – so it must either be covered with wood or made of insulating material.

Good to know: On the bottom of the mocha pot is usually a number that tells you how many cups of mocha you can make in your ibrik.

Specialty coffee is drunk from moka cups, which contain the equivalent of espresso cups. However, they are usually flatter.

The first step: grinding the grain

Let’s move on to the first step in making Turkish coffee, which is grinding the coffee beans as fine as possible, much finer than regular coffee. This results in a fine powder, almost as fine as flour.

Step two: hot water

The next step is to add water to a pot, which is a small copper or brass vessel specifically designed for brewing Turkish coffee (see above).

The roof is placed on a low flame and the water is slowly heated.

Step Three: Add the coffee powder

Once the water is hot, add the coffee powder to the pot and stir gently. It is recommended not to add everything at once, but to let it drain into the water. The ratio of water to coffee is usually 1:2 or 1:3, depending on how strong you want your coffee.

The last step: boil the coffee

Then bring the coffee and water to a boil and remove the pot from the heat as soon as the coffee starts to foam.

This process is repeated two or three times, creating a foamy texture.

Coffee tasting experience

Turkish coffee is usually served in small cups called demitas. The coffee is not filtered and the coffee grounds are left at the bottom of the cup.

It is recommended to wait a few moments for the granules to settle before drinking the coffee 😉

When you take the first sip of Turkish coffee, you will notice its intense flavor and aroma. Turkish coffee has a strong and rich taste with a slightly bitter aftertaste.

The texture of the coffee is velvety smooth, and the foam adds a creamy layer to the drink. Turkish coffee is not a drink that is taken quickly. Instead, it is meant to be enjoyed slowly, sip by sip.

Turkish coffee is a drink that brings people together and is often enjoyed with friends and family. While sipping your coffee, you can engage in lively conversation and connect with your loved ones.

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Where to drink Turkish coffee in Istanbul

Anadolu Nargile Çorlulu Ali Paşa Medresesi

Drinking Turkish coffee at Corlulu Ali Pasha Medresesi is a must for history buffs, thanks to the fact that it was built in the 18th century as a traditional Islamic school. It is very close to Grand Bazaarso tourists from all over the region flock to Bayezid hot spot not only for its famous caffeinated drinks but also for its famous hookah.

Make sure you don’t miss out on these unique experiences while you’re here – and make sure you have your camera ready, too; With comfortable seating and wall hanging options, this place makes for some amazing photo shoots.

Title: Mollafenari, Yeniçeriler Cd. No: 38, 34120 Fatih / Istanbul

Mandabatmaz in Beyoglu district

Since 1967, Mandabatmaz has been a part of countless gourmet experiences. Their baristas take great care in every cup they make – from bean selection to precise temperature measurements.

No wonder this little place is always bustling with tourists and locals alike! If you are looking for authentic Turkish flavor look no further than Mandabatmaz; It simply cannot be beat!

Title: Asmalı Mescit, Olivia Gç. 1 / A, 34430 Beyoğlu / İstanbul

Pierre Loti

If you are looking for a break from the hustle and bustle of Istanbul, the famous Pierre Loti Café is an essential destination. Not only will you be surrounded by fresh air and stunning scenery, but you can also enjoy some of the best Turkish coffee at the on-site restaurant and café.

Savoring your delicious Turkish coffee amidst the refreshing breezes at the top of Pierre Loti Hill becomes even more pleasant.

To reach this haven easily, hop on the short cable car ride that lasts just 3 minutes from Eyüp Station.

For a quieter experience with shorter queues, consider visiting during a weekday.

Title: Eyüp Merkez, Karyağdı Sk. No: 20, 34050 Eyüpsultan / İstanbul

Fadil Bey Turkish Coffee

On Istanbul’s Asian side, you’ll find Fazıl Bey Turkish Coffee, which delights the bustling Kadıköy Bazaar with its traditional brew.

Since 1923, this beloved shop has been providing locals with their daily dose of caffeine and is one of the most popular establishments in town. Step into the two-story building to find glistening antique coffee machines that brew special Fazil Beys blends for customers.

While enjoying some upbeat melodies that evoke Turkey’s folk music heritage, visitors can sample an array of delicious coffees – from classic varieties to experimental ones flavored with mastic or cardamom!

Title: Caferağa, Serasker Cd. 1 / A, 34710 Kadıköy / İstanbul

Kombali Kahve

If you are in the historical district of Balat, make sure to visit Cumbalı Kahve! This coffee spot stands out from the rest with its unique selection of beans and traditional roasting methods. They do not add sugar or milk so you can enjoy the real taste experience. The cafe is also filled with books about Istanbul and coffee – perfect for any enthusiast! Plus, it’s a photo-worthy site, too. So why not take a break here during your visit? Don’t miss trying their special Turkish mix while enjoying the colorful atmosphere they offer!

Title: Ayvansaray, Balat, Kürkçü Çeşmesi Sk. No: 12, 34087 Fatih / Istanbul