Turkish Coffee is the name given to a type of coffee whose preparation and brewing techniques were invented by the Turks. It has a unique taste, froth, aroma, brewing technique and presentation… in other words it has its own identity and tradition.

The first coffee was made in the Arabian Peninsula by boiling coffee cherries. The new method invented by the Turks revealed coffee’s true flavour and peerless aroma. The Turks introduced coffee to Europe where for many years it was prepared and consumed as Turkish Coffee.

Turkish Coffee is made from high quality arabica coffee beans from Central and South America that are blended and carefully roasted, then very finely ground. The coffee is mixed with water and the desired amount of sugar and cooked in a “cezve”, or Turkish coffeepot. The coffee is served in small cups. The coffee must be left to stand for a short time after serving to allow the grounds to settle at the bottom of the cup.

In contrast to other brewing methods, it is especially important that the coffee comes to a boil while brewing. The finely ground coffee is brought to a slow boil over low heat.

Thanks to its strong body, delicious flavour and long-lasting aroma, a cup of steaming hot Turkish coffee is a guaranteed favourite with all coffee lovers.

WITH 'CEZVE'

It only takes two minutes to prepare Turkish Coffee. 

• 1)Use a coffee cup to measure drinking water, and put it in the cezve.
• 2)Add one teaspoon coffee per cup (6 g) and sugar if needed.
• 3)Heat slowly, stirring well, until the coffee stars to foam.
• 4)Gently pour a little of the foam into each cup.
• 5)Bring the coffee to another boil, and gently fill each cup.
• 6)It is customary to serve Turkish Coffee with a glass of water. The water prepares the mouth for the coffee’s flavor.

Another method of brewing Turkish Coffee involves using a specially designed coffee machines.