Turkish coffee

Turkish coffee is a unique and flavorful style of coffee with a rich history and deep cultural significance. Originating from Yemen, it was introduced to Turkey during the Ottoman era. Interestingly, the Turks initially referred to it as "Arabic coffee."

What sets Turkish coffee apart is its preparation method. Finely ground coffee beans, which can be of any variety, are brewed with water and sugar in a special pot known as a cezve. The coffee mixture is boiled until it froths, then removed from the heat and sometimes reheated to create additional froth. It is traditionally served in small porcelain cups called kahve finjanı.

Historically, Turkish coffee faced some challenges. At one point, it was considered a drug and banned under strict interpretations of the Quran in the Ottoman Empire. However, its popularity was so immense that the ban was eventually lifted. Turkish coffee culture even reached Britain and France in the 17th century, with the first coffeehouse in Britain opening thanks to a Turkish Jew.

One of the unique traditions associated with Turkish coffee is tasseography, or fortune-telling using coffee grounds. It is also an integral part of Turkish wedding customs, where it is used to evaluate the groom's character.

Turkish coffee is known by different names and has various versions around the world. In Bosnia and Herzegovina, it is called "Bosnian coffee" and is prepared slightly differently. In Greece, it was once known as "Turkish coffee" but was renamed "Greek coffee" due to political tensions. In Armenia, it is known as "Armenian coffee" or "Soorj" and is often served with baklava. In Serbia and Montenegro, it is referred to as "Turkish coffee" or simply "coffee" and is quite similar to the Turkish version.

More than just a drink, Turkish coffee is a cultural symbol rich with traditions like fortune-telling and wedding customs. Its unique preparation, historical journey, and cultural significance make it a beloved aspect of coffee culture worldwide.