Turkish Coffee FAQ: Common Questions Answered

What is Turkish Coffee?

One of the world's oldest brewing methods — coffee prepared in a cezve (long-handled brass pot) was developed in the Ottoman Empire around 1550 and spread through the entire Middle East, Balkans, and North Africa. UNESCO inscribed Turkish coffee culture as Intangible Cultural Heritage in 2013. The grind is the finest of any brewing method — powder-fine, finer than espresso — mixed with cold water and sugar in the cezve before any heat is applied. The key technique: bring to a slow foam three times without boiling, spooning froth into each cup. Sugar cannot be added after brewing; the customer must specify: sade (no sugar), az şekerli (little), orta (medium), or çok şekerli (sweet). The thick grounds settle and are NEVER drunk; the cup is turned upside-down after drinking and the grounds read for tasseography (fortune-telling), a practice embedded in Turkish social culture.

Where is Turkish Coffee from?

Turkish Coffee originates from Istanbul in Turkey. It is considered one of the defining dishes of Turkey's culinary tradition.

What does Turkish Coffee taste like?

Turkish Coffee has a distinctive flavour characteristic of Istanbul's food culture.

What are the main ingredients in Turkish Coffee?

The traditional recipe for Turkish Coffee includes: Ultra-fine ground coffee (Arabic or Colombian), Cold water, Sugar (added before brewing).

Is Turkish Coffee spicy?

The traditional spice level of Turkish Coffee is 0. Most people find this level comfortable.

Is Turkish Coffee vegetarian?

The traditional recipe for Turkish Coffee is not vegetarian, though vegetarian adaptations exist.

How many calories are in Turkish Coffee?

Turkish Coffee contains approximately 15 per serving.

Where can I eat authentic Turkish Coffee?

The most authentic Turkish Coffee is found in Istanbul, Turkey. When visiting Turkey, prioritise local restaurants and street vendors over tourist-facing establishments for the genuine experience.