Famous 20th century Turkish poet Yahya Kemal ones said that ‘Coffee has created its own culture in Turkey’. The name ‘Turkish coffee’ doesn’t describe a kind of Turkish coffee bean but, the method of preparation.
Turks met coffee almost 5 hundred years ago when a governor came back from Yemen with Arabian Coffee beans so,Istanbul, the Ottoman capital was introduced to Turkish coffee.
For Turks Coffee is not just a drink. It has its own rituals and rules of how to prepare, when and how to drink it, and even a tradition of fortune-telling by reading the coffee grinds deposited at the bottom of the cup.
Instead of adding sugar in it, Turks used to eat something sweet before or while drinking coffee such as havla, dry fruit paste, palace havla but mostly Turkish delight. Today you can order your Turkish coffee; plane (sade), with a little bit of sugar (az sekerli), or sweet (cok sekerli). It is recommended to mention it before preparation because adding sugar afterwards changes its lovely taste.
If you want to make proper Turkish coffee you will need extra fine ground coffee beans, a ‘cezve’, which is a coffee pot made of copper, and small coffee cups called fincan in Turkish.
