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'''Turkish Coffee''' is a method of preparing [[coffee]] that originated in [[Turkey]]. It is made by boiling finely ground coffee beans in a pot, optionally with sugar, and serving it into a cup, where the grounds are allowed to settle. This method of serving coffee is found in the Middle East, North Africa, the Caucasus, the Balkans, and Eastern Europe.
== Turkish Coffee ==


==History==
of preparing and serving coffee that originated in the [[Ottoman Empire]] and is still popular in [[Turkey]], the [[Middle East]], and the [[Balkans]]. It is known for its strong flavor and unique preparation method, which involves boiling finely ground coffee beans in water and sugar, if desired, in a special pot called a ''cezve'' or ''ibrik''.
The practice of brewing coffee in a pot, known as a [[cezve]], began in the [[Ottoman Empire]], and spread from there to the rest of the world. The first coffee house in Istanbul was opened in the 16th century, and by the 17th century, coffee had become an integral part of Ottoman culture.


==Preparation==
== Preparation ==
Turkish coffee is prepared using very finely ground coffee beans, without filtering. The coffee grounds are immersed in water, which is usually heated until it just begins to boil. The coffee and the desired amount of sugar are stirred until all coffee sinks and the sugar is dissolved. The heat is then reduced, and the coffee is simmered until it begins to froth. Some people prefer to let the coffee boil over, as this can enhance the taste.
Turkish coffee is made by combining finely ground coffee with water and sugar in a ''cezve'', a small pot with a long handle. The mixture is heated slowly over a low flame until it begins to froth. It is important not to let the coffee boil, as this can affect the flavor. Once the coffee froths, it is removed from the heat and allowed to settle before being poured into small cups. The coffee grounds are not filtered out, so the coffee is allowed to settle in the cup before drinking.


==Serving==
== Serving ==
Turkish coffee is served in small cups, and the grounds, which are not filtered out, settle to the bottom. It is traditionally served with a glass of water to cleanse the palate before drinking the coffee, and a Turkish delight or a piece of chocolate on the side.
Turkish coffee is traditionally served in small cups, similar to [[espresso]] cups, and is often accompanied by a glass of water and a sweet treat, such as [[Turkish delight]]. The coffee is usually served with the grounds, which settle at the bottom of the cup. It is customary to drink the coffee slowly, savoring the rich flavor and aroma.


==Cultural Significance==
== Cultural Significance ==
In Turkey and some other countries, Turkish coffee is not just a type of coffee, but a part of the traditional culture. It is often associated with hospitality and friendship, with the phrase "A cup of Turkish coffee, remembered for 40 years" being a common Turkish saying.
Turkish coffee holds a special place in Turkish culture and is often associated with hospitality and social gatherings. It is common for Turkish coffee to be served to guests as a sign of welcome. The preparation and serving of Turkish coffee is considered an art, and there are many traditions and customs associated with it, including the practice of reading fortunes from the coffee grounds left in the cup.


==See Also==
== History ==
* [[Coffee culture]]
The history of Turkish coffee dates back to the 16th century when coffee was introduced to the Ottoman Empire. It quickly became popular in the [[Ottoman court]] and spread throughout the empire. Turkish coffeehouses, known as ''kahvehane'', became important social centers where people gathered to drink coffee, discuss politics, and enjoy entertainment.
* [[History of coffee]]
 
* [[List of coffee beverages]]
== Related Pages ==
* [[Coffee]]
* [[Ottoman cuisine]]
* [[Turkish cuisine]]
* [[Coffeehouse]]
 
== References ==
* {{cite book |last=Hattox |first=Ralph S. |title=Coffee and Coffeehouses: The Origins of a Social Beverage in the Medieval Near East |year=1985 |publisher=University of Washington Press |isbn=978-0295962313}}
* {{cite web |url=https://www.turkishcoffeeworld.com/History-of-Turkish-Coffee-s/60.htm |title=History of Turkish Coffee |publisher=Turkish Coffee World |accessdate=October 10, 2023}}
 
== Gallery ==
<gallery>
coffee.
File:Coffee_cup_from_Turkey,_Ottoman_period,_late_19th-early_20th_century,_silver,_porcelain.JPG|An Ottoman period coffee cup.
File:V&A_Turkish_coffehouse.jpg|A depiction of a Turkish coffeehouse.
File:Turkish_coffeeehouse_1910.jpg|A Turkish coffeehouse in 1910.
File:Coffee-cook.jpg|A coffee cook preparing Turkish coffee.
File:Princesse_de_Bournonville.jpg|A painting depicting a woman with Turkish coffee.
File:Two_Turkish_coffee.jpg|Two cups of Turkish coffee.
File:Czech_Turkish_Coffee.jpg|A Czech interpretation of Turkish coffee.
File:Cup_of_coffee_(Serbian_cuisine,_Grand_kava).jpg|A cup of coffee similar to Turkish coffee in Serbian cuisine.
</gallery>


[[Category:Coffee]]
[[Category:Coffee]]
[[Category:Turkish cuisine]]
[[Category:Turkish cuisine]]
[[Category:Turkish inventions]]
{{coffee-stub}}

Revision as of 00:43, 10 February 2025

Turkish Coffee

Turkish coffee (Lua error: bad argument #1 to 'find' (string is not UTF-8). ) is a method of preparing and serving coffee that originated in the Ottoman Empire and is still popular in Turkey, the Middle East, and the Balkans. It is known for its strong flavor and unique preparation method, which involves boiling finely ground coffee beans in water and sugar, if desired, in a special pot called a cezve or ibrik.

Preparation

Turkish coffee is made by combining finely ground coffee with water and sugar in a cezve, a small pot with a long handle. The mixture is heated slowly over a low flame until it begins to froth. It is important not to let the coffee boil, as this can affect the flavor. Once the coffee froths, it is removed from the heat and allowed to settle before being poured into small cups. The coffee grounds are not filtered out, so the coffee is allowed to settle in the cup before drinking.

Serving

Turkish coffee is traditionally served in small cups, similar to espresso cups, and is often accompanied by a glass of water and a sweet treat, such as Turkish delight. The coffee is usually served with the grounds, which settle at the bottom of the cup. It is customary to drink the coffee slowly, savoring the rich flavor and aroma.

Cultural Significance

Turkish coffee holds a special place in Turkish culture and is often associated with hospitality and social gatherings. It is common for Turkish coffee to be served to guests as a sign of welcome. The preparation and serving of Turkish coffee is considered an art, and there are many traditions and customs associated with it, including the practice of reading fortunes from the coffee grounds left in the cup.

History

The history of Turkish coffee dates back to the 16th century when coffee was introduced to the Ottoman Empire. It quickly became popular in the Ottoman court and spread throughout the empire. Turkish coffeehouses, known as kahvehane, became important social centers where people gathered to drink coffee, discuss politics, and enjoy entertainment.

Related Pages

References

  • Ralph S.,
 Coffee and Coffeehouses: The Origins of a Social Beverage in the Medieval Near East, 
  
 University of Washington Press, 
 1985, 
  
  
 ISBN 978-0295962313,

History of Turkish Coffee(link). {{{website}}}. Turkish Coffee World.




Gallery

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