Ranked as the seventh best coffee in the world – Turkish coffee, presents the authentic flavors of the country and is distinguished by its unique aroma and traditional preparation process. Thanks to its long history, it is also considered a symbol of hospitality and friendship. It is a part of Turkish culture for people to gather for coffee, therefore it is considered a symbol of rapprochement and deepening of ties between them. According to the Turkish proverb: “A cup of coffee, experienced in company, remains in the heart for forty years”. In 2013 UNESCO added the drink to the List of Intangible Cultural Heritage and since then December 5 is celebrated as the World Turkish Coffee Day. Here are some interesting facts about him.
Tradition part of Turkish culture
Over the centuries, coffee has become an integral part of Turkish culture. What makes it so unique is that its preparation method has remained unchanged for centuries. Delicious Turkish coffee requires very finely ground coffee, which is then prepared in a special pot – cezve (cezve), and served in small glasses. As for the sugar in the drink, it can be drunk plain – sugar-free, slightly sweetened or sweet. The key is that in order to retain its flavor, the coffee must be brewed with the sugar, not added when it's ready.
Turkish coffee is usually served with a glass of water, which helps to cleanse the palate to get the most out of its flavor. “Kahvaltı“ is the Turkish word for breakfast, and its literal translation is the meal before coffee. While having deep conversations with friends over a cup of coffee, watching coffee is a fun Turkish tradition. During it, after drinking the coffee, a person turns his cup upside down and after the coffee grounds run down, interesting symbols and shapes are formed, by which a person can be guessed. Serving Turkish coffee is also a must on special occasions – from religious holidays to engagements.
Different varieties for connoisseurs
Although classic Turkish coffee is consumed daily throughout the country, many varieties exist in each region. For example, in the Aegean region, it is prepared with mastic resin, since mastic trees are characteristic of these latitudes. Kurdish coffee (menengiç), decaffeinated and with a more fruity taste, is a local “delicacy” in Gaziantep. It is prepared from the seeds of the Turpentine kukuch tree, which originates from southeastern Turkey. Similarly, mura coffee is preferred in the southeastern cities of Mardin and Şanlıurfa. Murah is one of the most intense coffees in the world and is served in small, stemless cups. For those who prefer a lighter coffee, Dibek coffee is ground in clay pots and is not as strong. The types of Turkish coffee also differ according to their preparation methods, for example over heated sand, coal or ash.