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. 
• Is healthy as the grounds that settle at the bottom of the cup are not drunk.
• Does not cause bloating, even if enjoyed often, as it is served in small portions.
• Contains less caffeine in one serving than other types of coffee.

  	Portion	Amount of Caffeine
  Turkish Coffee	65 ml (one cup)	60 mg
  Espresso Coffee	60 ml (one cup)	100 mg
  Filter Coffee	150 ml (one cup)	115–175 mg
  Instant Coffee	150 ml (one cup)	65–100 mg
  Tea	150 ml (one cup)	70 mg

• Is practical and economical because one only needs a cezve to brew it.
• To be enjoyed at its best, must be consumed immediately after roasting or else properly packaged in order to preserve its aroma.

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.