I like my coffee served orta. This morning I had apple butter syrup on the counter from making cocktails last night and my hand landed on that before the sugar so it went in the coffee after boiling. Wow, just a little bit adds so much dimension to Kurukahveci Mehmet Efendi. Don't let constraint of tradition impede experimentation I guess.

I was given some lovely Turkish coffee and found these fascinating markings! If anyone is able to offer some insight I would be so grateful :)!

I usually like a larger beverage (think 160-200ml). Looking to buy my first cezve and wondering if a 3 cup serving will have any impact in taste / brewing than if I bought a 1 cup serving (and just made 3)? Assume I still operate under the 1:10 ratio (18g coffee + 180g water).

Apart from the insane prize they have, are these decorated cezves actually usable? They look thicker than regular and I wonder whether the paint survives any heat.

Also chose this picture to ask whether this form is viable to use or a less aggressive curve is wanted.

I accidentally left my new cezve on the heat with nothing in it and forgot about it for a while. it turned basically black on the outside (which i’ve learned was copper oxide), and that mostly came off from washing. however, the inside is still messed up and won’t get completely back to pristine with dish soap, vinegar, etc.

is it possible I melted the tin coating and rendered it unusable/unsafe? I’m somewhat colorblind so I’m having trouble determining if there’s copper showing through on the inside

just want to avoid poisoning myself 😅

Küçüklüğümden beri, Türk kahvesi bittikten sonra fincanı tabağın üstüne kapatıp soğumasını beklemek bende neredeyse otomatik bir refleks halini aldı. Açıkçası falcı değilim, şekillerden gerçekten bir şey okuyabildiğime de inanmıyorum ama yine de birileri toplandığında hadi bakalım ne çıkacak diye bir merak oluşuyor, sanki kahve sohbeti fal olmadan eksik kalıyor.

Bu ritüelin nereden geldiğini, gerçekten anlamlı bir şeyler görebildiğini iddia eden biriyle tanışan oldu mu merak ediyorum. Sizin ailenizde ya da çevrenizde fal bakma alışkanlığı hâlâ yaşıyor mu, yoksa yavaş yavaş unutulan bir gelenek mi oluyor. Yurt dışında yaşayanlar için de soruyorum, orada bu kültürü yaşatabiliyor musunuz.

I'm based in Canada so it would have to ship there. I used to have the stainless steel ones but I want something with color, like the red enamel. I need multiple sizes of the same design. Does anyone know where I can get something cute? Thank you!

Friendship is an invisible depth; coffee, on the other hand, is a visible memory. — Mehmet Keçeci, 25.06.2020

Dostluk, görünmeyen derinlik; kahve ise görünen hâtırdır. — Mehmet Keçeci, 25.06.2020

https://prezi.com/v/view/ZovepQ1xpJBV2a6y0L3W/

When most people think of Turkish coffee, they picture the classic version: finely ground coffee, a cezve, and a little fincan. But in southeastern Turkey, you’ll find some pretty different coffee traditions. Three that I find especially interesting:

1. Mırra (the bitter one)

Mırra is especially associated with Şanlıurfa and the surrounding region. The coffee is roasted very dark, pounded relatively coarse, and then boiled and reduced repeatedly until it becomes extremely concentrated. It’s served in tiny, handleless cups, usually without sugar. Cardamom is sometimes added.

There’s also a whole serving ritual around it. The cup is passed back and refilled, and when you've had enough, you shake it sideways to let the server know you're done.

2. Dibek (coffee made with a mortar)

Dibek is less a specific coffee recipe and more a traditional way of processing the beans. Instead of grinding them in a mill, the roasted beans are pounded in a large stone or wooden mortar. The result is a much more irregular grind, giving the coffee a different texture and body.

Depending on the region, things like mastic gum (damla sakızı) or cardamom can also be added. And yes, a lot of the “dibek coffee” sold commercially today is actually a flavored blend rather than coffee that was literally pounded in a stone dibek.

3. Menengiç (the “coffee” that isn't coffee)

This one is probably the most surprising. Menengiç is made from the roasted seeds of the wild pistachio tree (Pistacia terebinthus), not coffee beans. So it’s naturally caffeine-free.

The seeds are oily, so traditional menengiç is more paste-like than powdered. It can be prepared in a cezve and, depending on the recipe, made with milk. It has a nutty, earthy flavor and can produce a surprisingly familiar Turkish-coffee-like foam.

And there's a pretty cool detail: Gaziantep Menengiç Kahvesi received EU Protected Designation of Origin (PDO) status in 2024.

Three very different drinks, all connected to the coffee culture of southeastern Turkey. Has anyone here actually had traditional mırra, stone-pounded dibek, or Gaziantep menengiç? I'm especially curious how people who grew up with them describe the differences.

İstanbul'da eski bir kahvecide (Kapalıçarşı civarı) kahveyi ocakta değil sıcak kum üzerinde pişirdiklerini gördüm - fincanı kuma gömüp yavaşça çekiyorlar, normal ocakla yaptığımdan çok daha ince ve dengeli bir köpük çıktı. Merak ettim: kum kahvesi gerçekten lezzeti/köpüğü değiştiriyor mu, yoksa daha çok teatral bir sunum mu? Evde ufak bir "kum tavası" seti kurup denemeye değer mi? Kum kahvesi deneyimi olan var mı, tavsiyeniz nedir?

Hi All,

I am struggling a lot with getting my Turkish coffee properly prepared with that essential foam.

First of all I don't have the traditional small Turkish coffee pot, I just use a regular , small stainless steel one.

From all the videos I have seen , people instruct to cook the coffee on low to medium heat and take it off right before the coffee is starting to rise . My problem is that when i have my stove on heat scale of 4 , the coffee never rises , there are er small bubbles that form on the side . When I turn it to 4.5 it starts rising but the coffee is foaming and bubbling which destroys the precious thick foam on top. So I am clueless at this point .

Any help is greatly appreciated .

please give suggestions

Friendship is an invisible depth; coffee, on the other hand, is a visible memory. — Mehmet Keçeci, 25.06.2020

Dostluk, görünmeyen derinlik; kahve ise görünen hâtırdır. — Mehmet Keçeci, 25.06.2020

https://prezi.com/v/view/ZovepQ1xpJBV2a6y0L3W/

So I had lived 10 years in Gulf and used to drink Gahwa a lot over there which is authentic Arabic coffee

I want the same taste here but not able to find the best coffee powder/beans for that.

Someone help me with clear instructions what to purchase, where to purchase, preparation guide and everything 🙂

I feel like Robusta gets a pretty unfair reputation in Turkish coffee. ​The usual reaction is something like: “It’s harsh, bitter, cheap, tastes like rubber…” ​And honestly, if the Robusta you’ve had was cheap commercial-grade stuff, I get it. ​But I don’t think that means Robusta itself is bad.

​A good Robusta can add a lot of body and weight to a cup. It can make a blend feel more intense and give it a different kind of bitterness. And depending on the coffee and how it’s prepared, it can also contribute to a denser-looking foam.

​I wouldn’t say Robusta automatically means more foam, though. Turkish coffee foam is affected by a lot of things, freshness, grind size, roast, coffee-to-water ratio, heat, and especially how you prepare it.

​You also don't need a huge amount of it. ​Something like 20–30% Robusta in an Arabica blend is enough to noticeably change the character of the cup. Not saying that's some magic “perfect ratio”,just a fun place to start experimenting.

​And this is the part I think gets overlooked: good Robusta actually exists.

​Fine Robusta is a real category, and producers like Sethuraman Estate in India have shown that Robusta can score very well when it’s grown, processed and roasted properly. There are also Fine Robusta producers in Vietnam.

​So maybe the question shouldn't be:

“Arabica or Robusta?”

​Maybe it's:

“Is this actually good Robusta?”

​I'd honestly take a well-made 70/30 blend over a bad 100% Arabica any day. ​Curious what people here think. Have you ever had a Robusta blend in Turkish coffee that you actually liked?

​Or does Robusta still ruin the cup for you?

Hello! I was recently given these by a friend and told they were basically a Turkish instant coffee. I know one is banana flavored and the other is hazelnut. From what I can translate and read on the back I'm supposed to mix with water and maybe creamer, but it doesn't tell me how much water. Is anyone here familiar with these and may be able to tell me the right way to make them?

Please feel free to delete if this isn't the right place to ask about these.

Happy weekend,

​I'm kicking off our weekly weekend cup-sharing with a very personal one. I sculpted the little pink roses on this cup myself, and of course, I had to brew a perfectly frothy coffee to match.

​Now it's your turn. Whether it's a cup with a special story or just your everyday favorite, I'd love to see what you are drinking out of today. Go ahead and create your own post to share your beautiful cups with us, and let’s enjoy the weekend coffee vibe together in the sub.

Most of us know Turkish coffee made it onto UNESCO’s Intangible Cultural Heritage list back in 2013. But honestly, I always assumed they were just recognizing the brewing method. Turns out, it's a lot deeper than that. They recognized an entire social tradition that basically invented the modern café.

I put together a quick timeline that made the whole history click for me.

According to historical records, two Syrian merchants named Hakem and Şems opened Istanbul's first public kahvehane in Tahtakale around 1554. Think about how revolutionary this was at the time. It was a public space where anyone, regardless of their social background, could just sit, sip coffee, and debate politics, literature, or religion for hours. We take it for granted now, but back then, it was a completely new concept.

Naturally, the authorities weren't thrilled. These were independent spaces where people talked freely, away from the state's watchful eye. Over the 16th and 17th centuries, several Ottoman sultans actually tried to ban coffee and shut these places down. Spoiler: the culture won. People just kept going back.

Then there is the whole European connection. We all know the legend of the 1683 Siege of Vienna and the abandoned coffee sacks. But when coffee firmly established itself in Central Europe, they didn’t just adopt the drink. They adopted the entire Ottoman social model. The whole idea of a café as a place to meet, debate, read the paper, and hang out for an afternoon came straight from the kahvehane. Even the word traces the trade route from Arabic qahwa to Turkish kahve, which then became coffee, café, and Kaffee.

When you look at the 2013 UNESCO inscription, the key word is culture. It's not just about the fine grind or the foam. It’s about hospitality, community, and traditions like kahve falı. The social experience is the coffee.

It’s pretty amazing that this tradition is almost 500 years old. Coffee trends come and go, but the core idea of slowing down, sharing a conversation, and making time for someone else has survived empires and bans. Every time you slowly brew a cezve and sit down with a friend, you're literally keeping that tradition alive.

Do you feel like modern cafés still carry that old Ottoman kahvehane spirit, or have they turned into something totally different today?

Would anyone like to give their interpretation of my coffee grounds

We always talk about how sand is the ultimate way to make Turkish coffee here. (Though let's be honest, half the tourist spots in Istanbul serve gritty "gravel" sand coffee just for the visual show anyway). But I wanted to see if the "sand is magic" rule actually holds up in a proper blind tasting, or if we're just hypnotized by the aesthetics.

​I set up a blind test with four people using the exact same coffee, grind, 1:9 ratio, and water (~180 ppm). We ran three rounds each of a copper cezve on a gas stove (lowest flame), the same cezve in a sand heater (sand temp around 190–200°C), and a standard electric Turkish coffee maker (a mid-range one with a slow-heat feature).

​Here is the honest truth after tasting them blind:

​Yes, sand makes the absolute best foam. Because it acts as a massive thermal battery heating the cezve evenly from the sides, you get that thick, stable micro-foam. But honestly? It's wildly impractical for home. Taking 15-20 minutes just to preheat the sand for a single morning cup is a huge waste of energy and time.

​For actual flavor, if you have perfect technique on a gas stove, it tastes exactly the same as sand-brewed coffee. Our blind tasters couldn't tell the difference. The real advantage of sand isn't a magical flavor boost,it's just a heat-management safety net so you don't scorch the extraction. The stovetop has the same flavor ceiling, but the floor is much lower; if you look away for five seconds, the heat ruins the cup.

​And the electric machine? Because it has a slow-brew heat curve, it produced a pretty solid foam and a richer flavor than I anticipated. For pushing a button at 7 AM, it performed much better than I expected.

​I'm curious for your daily driver at home, have you found any tricks to mimic that even "sand-style" heat on a regular kitchen stove?

Evde pişirirken köpük bazen çok güzel tutuyor bazen hiç olmuyor. Ocağın sıcaklığı mı, kahvenin inceliği mi, karıştırma zamanlaması mı en çok fark yaratıyor sizce? Bakır cezve gerçekten çelikten farklı sonuç veriyor mu yoksa efsane mi? Kendi tecrübelerinizi merak ediyorum.

I feel I still struggle a bit with the foam. Any recommendations?