Turkish coffee, with its fantastic aroma filling homes, offices, cafes and streets, is an integral part of the traditions of the Republic of Turkey, one of the most pleasant experiences you will have during your trip to this country.

In Turkey, Turkish coffee is a social mediator that brings people together. The role of coffee in the republic is so significant that important meetings and afternoon conversations begin with the same question: “How would you like to drink your coffee?” This unique taste and traditional value led to the inclusion of Turkish coffee in 2013 on the UNESCO List of Intangible Cultural Heritage. Since then, December 5 is celebrated as “World Turkish Coffee Day.”

A cultural heritage spanning centuries

Turkish coffee has been at the center of social life since it was first brewed in these lands in the 16th century. It spread across the vast territory of the Ottoman Empire and beyond its borders.

The Turkish word for breakfast is “kahvaltı,” which literally translates to “before coffee.” Whenever you visit friends or family in Turkey, you will always be offered Turkish coffee as a welcome drink. Coffee is an important part of weddings, engagements, births and just about everything else.

“How would you like to drink your coffee?”

The method of brewing Turkish coffee has remained unchanged for centuries, and this is one of the reasons for its uniqueness. Turkish coffee is made by steeping finely ground coffee beans in cold water in a unique pot called Cevze. After boiling, it is poured into coffee cups until foam forms. Unlike other types of coffee, Turkish coffee is poured into a cup along with the grounds and is always served with a glass of water, Turkish delight or other sweets.

Grinding and preparation methods for Turkish coffee may vary depending on the ingredients and habits of individual regions of the country. Mastic trees, which can be found throughout the Aegean region, brought with them the tradition of making Turkish coffee with mastic gum. Menengiç coffee, made by drying the beans of the Pistacia terebinthus tree, is very popular in Gaziantep, one of the cities of Turkey in Southeast Anatolia and the homeland of the pistachio. Dibek coffee, which is usually ground in a stone mortar, has become popular as a unique alternative to Turkish coffee due to its mild flavor and as a Turkish coffee that can be served with milk. Mirra coffee, known as a hard and bitter coffee, is commonly preferred in Turkey's southeastern regions of Sanliurfa and Mardin.

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