The origins of Turkish coffee culture extended from the Türk Empire to Yemen, then from Yemen to Ethiopia. Coffee spilled across the Arabian Peninsula soon after its discovery in Ethiopia. When the Ethiopian coffee trees were planted in the Turkish Empire. At that time, Yemen was part of the Turkish Empire. At the request of Sultan Kanuni Süleyman, the Governor of Yemen, Özdemir Pasha, brought coffee to Istanbul. Coffee was first introduced into the palace with different presentation techniques, then consumed by the public. With the arrival of coffee, the “coffee shops” were opened. Coffeeshops have become a place to share ideas for innovative, creative and talented people.
This mysterious drink, which was a means of bringing people together, was perceived by the state as a threat to the government and was repeatedly banned. Despite these prohibitions, coffee continued to be consumed. The coffee culture has spread around the world with pilgrims visiting Jerusalem and Mecca.
In Ethiopia, coffee was made by boiling fruit. Thanks to the Turks, coffee began to be brewed in a cezve and served in small cups in the 16th century. Yemeni coffee is believed to have started to be used traditionally for the preparation of Turkish coffee. In today’s world, Brazilian, Ethiopian and Yemeni Arabica coffees are used for Turkish coffee.
To prepare traditional Turkish coffee, at least 7 grams of coffee and 60 ml of water should be used for each person. The amount of coffee can be increased as desired.
Turkish coffee should be finely ground. Start by pouring cold water into a cezve, then add coffee on top. After that, mix 2-3 times and wait for it to reach the boiling point. Particular attention should be paid to the boiling point, otherwise the coffee has a bitter taste. Turkish coffee should be served with foam.
The foam should be transferred from Cezve to a cup at the time of boiling carefully. The roasting of coffee for Turkish coffee should preferably be a medium roasting. When the roasting time of the coffee is over, the coffee must be brought into the cooling tank before or after the first crack to have the roasted coffee suitable for the preparation of Turkish coffee.