500 Years of Pleasure: Tips for Turkish Coffee

World Turkish Coffee Day is celebrated all over the world on December 5th. Turkish Coffee, which has been the symbol of pleasure in Anatolia since the 1500s, is now more qualified. Experts explain the tricks of Turkish Coffee, which can be prepared with special beans from different parts of the world.

Turkish Coffee, which is a symbol of pleasure in Turkey and increasing in popularity in the world, has a special day of its own. December 5, the day UNESCO defines Turkish Coffee as the 'Intangible Cultural Heritage of Humanity', is celebrated as World Turkish Coffee Day.

500 years of legacy

The history of coffee in Anatolia, which spread to Turkey and Europe through travelers from Yemen in the 15th century, dates back to the 1500s. Turkish Coffee, which became more popular in the Ottoman Empire first in the palace and then among the public, left its mark on daily life in a short time. The coffee culture that emerged from the Ottoman Empire also extends to Europe. Emel Eryaman Usta, General Manager of Coffee Manifesto, one of the pioneers of the third generation coffee industry, states that Turkish Coffee is attracting more and more attention in the world every day, and describes the development of Turkish Coffee, which is an indispensable part of daily life, as follows: Turkish Coffee prepared with beans was then presented to consumers with Brazilian beans. Since the 1960s, the quality of Turkish Coffee with different beans has increased with the spread of new generation coffee chains. With different beans from Ethiopia to Colombia, coffee enthusiasts can now prepare the most suitable Turkish Coffee for their own taste.”

Koray Erdoğdu, the expert barista of Coffee Manifesto and the champion of Turkish Coffee, explains the tricks of preparing the best coffee at home:

How to brew Quality Turkish Coffee?

• Make sure to use freshly ground coffee.
• When storing your coffee, keep it away from sunlight, do not put it in the refrigerator.
• Take care to use a copper coffee pot, as the heat distribution is more balanced and homogeneous.
• The duration of the coffee pots that will be used other than copper should be between 1 minute, 45 seconds and 2 minutes.
• The water to be used should be one click warmer than room temperature.
• The mouth of the cup to be used should be narrow and the bottom should be wide.
• First, put 3 teaspoons (6/7 grams) of coffee into the coffee pot to be used.
• Add a cup (60/70 grams) of water to be used later.
• The reason why we put the coffee first and then the water is to prevent clumping in the coffee pot and to ensure that the whole coffee comes into contact with water.
• Use a wooden spoon to mix it, so as not to damage the coffee pot to be used.
• While mixing, mix with circular movements without exceeding the water level in the coffee pot.
• Then put it on the stove immediately and never interfere with the coffee while brewing.
• Take it off the stove after it rises 2,3 cm from the moment it starts to form foam without brewing too much.
• While transferring the coffee from the coffee pot to the cup, hold the cup at an angle of 45 degrees so that the foam does not disperse.
• Wait 3 minutes for the grounds to separate from the foam and reach a drinkable temperature.
• Before drinking your coffee, clean your mouth with water.