Turkish coffee
| Type | Regional & specialty |
| Origin | Turkey |
| Ingredients | Finely ground coffee, water |
| Served | Hot |
Turkish coffee is a traditional coffee beverage known for its intense flavor, thick body, and rich foam. It is one of the oldest coffee styles in the world and is served unfiltered, allowing the finely ground coffee to settle at the bottom of the cup.
Origin
Turkish coffee became widely popular during the Ottoman Empire, spreading through Turkey and surrounding regions as a staple of coffeehouse culture. It remains an important part of daily life and hospitality traditions.
How it’s made
- Very finely ground coffee is added to a cezve with water (and sugar, if desired)
- The mixture is stirred before heating
- It’s heated slowly until foam rises (without fully boiling)
- The foam is shared into cups, then the coffee is poured to finish
Taste profile
- Strong, concentrated flavor
- Thick, velvety mouthfeel
- Noticeable aroma and roasted notes
- Slight bitterness (varies by roast and sugar level)
- A lingering finish, with sediment at the bottom
Variations
- Sade – no sugar
- Az şekerli – lightly sweetened
- Orta – medium sweet
- Şekerli – sweet
- With spices – sometimes prepared with cardamom or mastic (regional preference)
Serving
Typically served hot in a small cup, often with a glass of water (and sometimes a small sweet).