Turkish coffee occupies an enlightening position in European coffee culture thanks to its ancient and mysterious brewing method. This article will guide you through the historical origins of Turkish coffee, its unique brewing method, the ultra-fine grind it requires, as well as the related drinking etiquette and fascinating customs. From the coffee powder needing to be ground as fine as flour, to slowly brewing it over a charcoal fire with a long-handled copper ladle, to the custom of testing a suitor's coffee-brewing foam during a marriage proposal, Turkish coffee is not merely a beverage but carries profound cultural significance. If you are interested in the grind size of Turkish coffee powder, the brewing details, or Front Street Coffee's recommendations, this article will present them all to you.
Coffee is deeply loved by Westerners, but without the Turks, Europeans might never have experienced the charm of coffee at all. Turkish coffee is as ancient and mysterious as this nation itself, and only by lifting its veil can the world of coffee be considered complete. Today, Chongqing Barista Coffee and Pastry Training School will introduce everyone to the world's most classic coffee—the making method and culture of Turkish coffee.
A famous saying circulated in Europe: Europeans could withstand Turkey's bows and blades, but not Turkey's coffee. This not only illustrates coffee's profound influence on European humanities but also confirms coffee's important place in Europeans' lives. While latte and cappuccino, based on Italian espresso, sweep the globe, there is another coffee that must not be overlooked—Turkish coffee.
Taha Toros, author of "The History of Turkish Coffee," points out that although coffee was first introduced from Yemen, the Turks were the first people to secularize coffee as a beverage. When Ottoman Empire soldiers campaigned in Europe, they left behind several sacks of coffee during their retreat. Europeans initially thought it was camel feed, but later discovered these small beans were the Turkish officers' and soldiers' pick-me-up, and they tasted quite good. Western countries thus became addicted to coffee. Turkey can be called the Europeans' first coffee teacher.
The most primitive use of coffee is to brew and drink it, yet after many years, fewer and fewer people can drink authentic Turkish coffee, as the coffee people drink has mostly been replaced by latte, cappuccino, or other fancy coffees. But some people still insist on brewing coffee using the most primitive and ancient method—that is Turkish coffee.
【How to Brew Turkish Coffee】Turkish Coffee with "Particulars"
Turkey has many things that make other countries envious, such as the Turkish bath. There is one more thing—Turkish coffee. It is as world-renowned as the Turkish bath, but authentic Turkish coffee is becoming harder and harder to find today.
The reason Turkish coffee is becoming rarer lies in its unique brewing method; the cumbersome procedure discourages businesses. Nowadays, some restaurants in Turkey have also rushed to introduce espresso and American-style coffee, gradually abandoning the more labor-intensive traditional Turkish brewing method. Some older-generation Turks are very dissatisfied with this; they believe cappuccino is about to eliminate traditional Turkish coffee and that this must not be ignored. They also demand that Turkish restaurants must sell Turkish coffee—which is not excessive, because in Italy you won't find any restaurant that doesn't sell cappuccino. Although traditional Turkish coffee houses rarely sell Turkish coffee, traditional Turkish coffee still prevails in rural towns.
The brewing method of Turkish coffee is vastly different from the popular Italian espresso and is quite "particular." From ingredient selection, roasting, grinding, to brewing, everything is done with great care. The coffee beans must be dark-roasted, and more importantly, the coffee powder must be ground as fine as flour, otherwise you absolutely cannot brew authentic Turkish-style coffee. It can be said that the fineness required for Turkish coffee powder is the highest among all brewing methods, and its thickness on the palate is also higher than espresso.
After careful selection, the coffee beans are roasted in an iron wok, requiring even heating, cooked through without being burnt black, with proper color and aroma. Then the roasted coffee beans are ground into fine powder. To brew the coffee, a long-handled small copper ladle called a "cezve" is used. First, put a tablespoon of coffee and an appropriate amount of sugar into the copper ladle, then add cold water and slowly brew over a charcoal fire on low heat, allowing the coffee and sugar to fully dissolve. At this point, a layer of yellow foam will appear on the surface. Pour the foam into a coffee cup, then continue boiling until it boils, and pour the boiling coffee into the cup holding the foam. Thus a delicious cup of Turkish coffee is ready.
However, Italian espresso is brewed using high-pressure machines, taking only twenty-some seconds to complete. Therefore, in the eyes of Turks, the brewing method of Italian espresso is a low-class fast-food coffee.
【How to Drink Turkish Coffee】
Turkish coffee is not only primitive in its brewing method but also primitive in how it is drunk. Since Turkish coffee is not filtered, there is not only sticky foam on the surface but also grounds at the bottom of the cup. In the Middle East, being invited to someone's home for coffee represents the host's most sincere respect. Therefore, besides praising the coffee's rich aroma, guests must also remember that even if their mouth is full of grounds, they must not drink water—doing so would indicate that the coffee is not good.
The famous American novelist Mark Twain once described his experience of drinking Turkish coffee: "I drank down the thick and bitter coffee in one gulp. Although it was just such a small cup, those coffee grounds stubbornly blocked my throat and chest, making it hard for me to breathe, and I coughed for a full half hour..." Turks have a proverb: "Drink a cup of Turkish coffee with you, and I'll remember your friendship for 40 years." In this way, drinking a cup of Turkish coffee really can make one remember it for a lifetime.
The brewing method of Turkish coffee is not only popular in Turkey; the Middle East and Greece also use the same method. Therefore, some coffee experts call it the Middle Eastern-style brewing method, which seems fairer. Because Turkey and Greece have a historical feud, if you travel to Greece and, seeing locals brewing coffee with a small copper ladle, ask for a cup of Turkish coffee, you might get two dirty looks in return!
【Customs of Turkish Coffee】
Although Turkish coffee is primitive and rustic, it is also quite refined. They even have an elaborate coffee ceremony, just like Chinese tea ceremony. When drinking coffee, not only must incense be burned, but spices are also scattered and the aroma is savored. The dazzling array of coffee pots and utensils is even more full of Arabian Nights-style charm. In particular, Turkish coffee's thickness ranks first among all brewing methods, which is related to the ultra-fine coffee powder and the repeated boiling during brewing. Turkish coffee is ground into fine powder, placed in a metal vessel with water, and brewed; it must go through several boilings and be cooked into a thick, aromatic state before it is considered complete—a very labor-intensive process.
If your technique is good, you can also brew dark brown coffee foam, and Turks and Greeks especially value this layer of foam. In ancient times, when a man came to propose marriage, the woman's family would certainly test the suitor's coffee-brewing skill. If he could not produce foam, it indicated insufficient ability and was very shameful.
There is also an interesting local custom: if a man finishes his coffee and returns the empty cup to the tray in the woman's hand, it indicates he is willing to marry her. British Crown Prince Charles once visited Mardin in eastern Turkey, and the hosts arranged a rich and varied itinerary. During a break, a young and beautiful local woman served Charles the local traditional coffee. Charles had just taken a sip when the governor of Mardin reminded him of the local custom. Hearing this, Charles returned the cup, still more than half full of coffee, to the woman and said half-jokingly: "You almost became the British princess."
Front Street Coffee recommends: If you want to try Turkish coffee at home, it is suggested to choose Front Street Coffee's dark-roasted coffee beans, grind them to flour-level fineness, pair with a long-handled cezve copper ladle, and brew slowly over low heat to experience the authentic flavor.
The above content is compiled by CoffeeHunters, a coffee news website.
