There is a unique fragrance wafting through our lives that reminds us of lively conversations, good friends, and good coffee. Let's travel back in time to learn more about this seductive scent that permeates many of our most memorable moments. Today, we are going to talk about Turkish coffee, which is one of the most important elements of Turkish culture.
For Forty Years of Friendship: World Turkish Coffee Day
Our elders once said, "A cup of coffee stays in the heart for forty years!"."And they were right. Turkish coffee is an intangible cultural heritage that brings people closer together and deepens communication between people to some extent. At a 2013 conference in Baku, Azerbaijan, UNESCO inscribed Turkish coffee on its list of intangible cultural heritage. Since then, December 5 has been designated as "World Turkish Coffee Day". To commemorate this special day, we will delve into the history of Turkish coffee!
The History of Turkish Coffee: From Far Away
Before we get into the history of Turkish coffee specifically, let's take a look at the origins of coffee, a refreshing drink. There is a story of the origin of coffee about a young shepherd named Kadi who lived in the Kaffa region of Abyssinia (now Ethiopia). Caldi observed that his goats were eating a red berry that grew from a tree – and after eating the fruit, the goats seemed to be more energetic. Caldi tasted the berries curiously, chewed on the seeds, and soon felt as energetic as his goats. Word about these berries spread in the community of Kaldi, and a coffee culture was born. After experimenting with various drinking methods (chewing the leaves, brewing them into a weak tea-like liquid, fermenting them into liquor), the idea of roasting and grinding coffee beans came to mind.
In his book Unusual Lands: The History of Coffee and How It Changed Our World, Mark Pendegrass writes: "When the Ethiopians invaded and ruled Yemen for about fifty years in the sixth century, they deliberately established coffee plantations. Coffee was originally consumed by Arab Sufi monks who took advantage of coffee's stimulant properties to stay awake during midnight prayers. Soon, wealthy families set up special rooms for coffee, while the less affluent gathered in cafes called "k**eh kanes". By the end of the 15th century, coffee brought by Muslim pilgrims had become a regular drink in Persia, Egypt, Turkey, and North Africa.
Coffee makes its way into Istanbul and takes its place in the palace cuisine
The history of Turkish coffee began with the Ottoman Empire. As the governor of Yemen in the Ottoman Empire, Zdemir Pasha drank coffee. Ottoman rule over Yemen meant that the sultan took control of the coffee plantations, and coffee beans became an important export for the entire Ottoman Empire. At the same time, in Istanbul, coffee became an indispensable drink in the Sultan's palace. Instead of brewing cherries with water as in the Arabian Peninsula, the Ottoman chefs devised a new method.
First, the beans are roasted and finely ground. Then, add water (and a moderate amount of sugar) to the powder and cook it slowly and carefully. The brewing is carried out in a special pot known as an ibrik or cezve (a small, conical copper kettle with a long handle). This brewing method makes Turkish coffee, which at its best, has some foam on the top and coffee grounds settle at the bottom of the cup. Typically, Turkish coffee service in the court was an elaborate ritual accompanied by sweets and rock sugar. Court guests, such as ambassadors and other envoys, would bring coffee back to Europe, where it had been drunk in the Ottoman style for many years.
A Subtle Past: Turkey's Coffee Culture
Turkey's coffee culture has been around for more than five hundred years and has an important place in the country's culinary traditions. Turkish coffee is usually consumed in the morning or before lunch, but it can also be consumed after a meal as a digestive food. Turkish coffee service is an indispensable element of certain religious festivals, as well as family celebrations such as engagements and weddings.
In addition, drinking Turkish coffee in traditional cafes is a long-standing Xi that provides participants with the opportunity to socialize and have a wide range of conversations. Given the importance of cafes in Turkish culture, let's take a look at these establishments.
The birth of the café
Istanbul in the 16th century was a city of stone-paved streets and wooden houses with window sills, and the first café opened in Tahtakale in the Emin Nü district.
Subsequently, more cafes opened in the city, gradually taking root in each neighborhood. In these cafes, customers can not only drink coffee, but also listen to poems and stories, play games such as chess and backgammon.
Turkish coffee varieties
Starting in Istanbul, café culture took root in other cities in Anatolia, with different regions forming their own brewing and drinking rituals.
For example, in the Aegean and Mediterranean regions, cavalry coffee, served in wasp waist teacups, is one of the most popular varieties. Other varieties include decaffeinated menengi coffee (made from the berries of the tribulus tree), coffee brewed in the ashes of a metal drill, Turkish coffee with chocolate, Turkish coffee with gummy candy, and dibek coffee (coffee ground with a mortar and pestle).
Nowadays, the best Turkish coffee can be found at Kurukahveci Mehmet Efendi, Harput Dibek Coffee, I Brahim Bey Turkish Coffees, Ahanda Turkish Coffee, and Kocatepe Turkish Coffee.
Famous Turkish coffee shops in Istanbul and Turkey
While Turkish coffee is almost a household name in our country, there are also some historic coffee shops in Istanbul and other cities that employ special cooking techniques. An example of this is the mandabatmaz ("Buffalo does not sink") in Beoğlu, Istanbul. The café got its name from the thick foam on the coffee: "The foam is so thick that even a buffalo can walk through it."
Cumbal Kahve in Balat, Sade Kahve in Rumelihisar, Okkal Kahve in Kad Ky, Sark Kahvesi in Grand Bazaar and Bebek in Bebek Neighbourhood Kahvesi) are also long-established shops where you can enjoy delicious Turkish coffee. If you're craving authentic Turkish coffee, just head to Istanbul and you're ready for a delicious journey!
Apart from Istanbul, other famous cafes include the Lady Dybek Cafe (madam) in Canakkalek Cheda'N Dibek Kahvesi), Tahmis Kahvesi in Gaziantep, famous for Menengi coffee, K Zlara as Inn in Izmir (coffee is brewed in a cup), and Sülüklü Han Cafe in Diyarbakir. All of these are places steeped in history, where you can observe the unique process of Turkish coffee making.
Make frothy Turkish coffee
Of course, such a delicate taste requires careful preparation and cooking. Here are some suggestions for making the perfect Turkish coffee:
To preserve the freshness of your coffee, take Turkish coffee out of its packaging, put it in a glass bottle, and store it in a cool, dry place.
Traditional cooking using a Turkish coffee pot. Of course, you can also use an electric coffee maker or Turkish coffee machine, but the most basic way is to use a cezve.
Before brewing coffee, prepare the cups – sugar, water, and Turkish coffee.
The steps to make Turkish coffee are as follows:
Add a teaspoon of Turkish coffee to each cup of coffee.
If it's sweet coffee, add two sugar cubes;If it's a medium-sweet coffee, add a half sugar cube;If it's a less sweet coffee, add a sugar cube. If you like coffee that isn't sweet, don't add sugar. Add a full cup of Turkish coffee water to each serving and stir well. Place the cezve on the stove and cook slowly over low heat.
Fill each serving with a cup of Turkish coffee and stir to combine. Place the cezve on the stove and cook slowly over low heat.
When the coffee is close to the boiling point and begins to rise, remove the pot from the stove and pour the foam that has formed on the pot into the cup.
Bring the remaining coffee to a boil and pour it into a cup. This way, the foam rises to the top and you can make a traditional Turkish coffee perfectly.
Once the perfect Turkish coffee has been brewed, it can be served in a special cup with a small cup of cold water and dessert. Traditionally, water is drunk before coffee, as this enhances the flavor of the coffee.
Benefits and Different Uses of Turkish Coffee
The benefits of Turkish coffee and its different uses are well known among Turks. If consumed in moderation, Turkish coffee is said to promote energy and concentration, and it also has antioxidant effects.
And much more!For example, coffee grounds that accumulate at the bottom of the cup can be used as a deodorant, in the refrigerator, or as a nourishment for houseplants.
And, of course, there is the tradition of "reading" coffee grounds. We hope that Turkish coffee, which is already famous all over the world, will become even more popular. We also want to know, have you already made yourself a cup of Turkish coffee?