Turkish coffee is one of the oldest coffee-based drinks, the central element of a hospitality ritual that has been celebrated for centuries.
The two most distinctive traits of Turkish coffee are its use of very finely ground coffee, traditionally obtained using stone grinders, and the quasi-magical ritual which accompanies its consumption: tasseography, i.e. the reading of the coffee grounds for fortune-telling.
It is said that when the first coffee house originated in Istanbul in 1554, it was given a name that meant "Schools of the cultured people", representing the place where consumers could gather and devote themselves to philosophy, music, the arts, and chess.
Today, Turkish coffee is consumed in most Middle Eastern countries and various areas of the Balkan Peninsula. In addition to this, it also has its own section inside the Museum of Turkish and Islamic Arts, a real jewel in Istanbul, where some of the most precious traces of the country's past are preserved.
Turkish coffee is obtained by using the cezve, a special copper pot in which the finely ground coffee beans are boiled directly in the water, and then served with the same powder base, once deposited at the base of the cup.
Follow our tips and enjoy a traditional Turkish coffee.