Turkish Coffee

Written by Sarah Bednar
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Turkish coffee is one of the most popular Middle Eastern beverages, enjoyed by people in Arabic and Mediterranean countries for centuries. It is part of the culture, playing a role in ceremonies and expressing hospitality to guests in almost every Arabic home. It inspired the tradition of the coffee house, which is still a place that brings people together to gather and discuss events, or just to socialize.

Turkish Coffee Is Part of Arabic Society

Turkish coffee was first introduced to Turkey in the 16th century by Syrian traders. It is derived from the Arabica bean and is ground to a powdery fineness. Often, an aromatic spice called cardomom is added. It ranges from bitter to very sweet, depending on the preference of the person drinking it. If sugar is added, this is done during the boiling of the coffee, not after it is poured. Therefore, it is served without a spoon.

As the coffee begins to boil, it foams, and this foam indicates that the coffee is ready to pour. This coffee is traditionally made in a copper pot called a cezves. This pot make the coffee boil faster and generally produces a better result. To achieve the fine ground that is necessary, a special coffee grinder must be used.

Turkish coffee is a tradition that has deep roots in Arabic society. Its rich flavor has inspired social gathering for centuries, and given rise to coffee houses that form the fabric of society-places where people can get together over a cup of one of the world's finest coffees. It is a staple of the Middle Eastern household, and a traditional expression of hospitality.


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