Handbook - AB Ofisi - Hacettepe Üniversitesi

Ala Turka
Turkish Coffee
Turkish Coffee (Türk Kahvesi) is not only a drink but also
a ritual. Since it was introduced to the western world
by Turks in 16 th century it has been known as Turkish
coffee, although coffee is not grown in Turkey. Turkish
coffee drunk after meals and/or especially as “morning
coffee” by housewives at 11 o’clock (but definitely not at
breakfast) is served in small porcelain cups resembling
espresso cups.
It is traditionally prepared in a small copper pot called
cezve. It is made by mixing an extremely finely ground
coffee with water and sugar. They are all heated
together at the same time and when the liquid boils
coffee, kahve, is ready to be served.
According to your taste, you should let the hostess/
waiter know in advance how much sugar you want in it:
coffee is served as sade (without sugar), az şekerli (a
little sugar), orta (medium sugar) and şekerli (sweet).
While drinking you should leave the coffee grounds at
the bottom of the cup, so sip the coffee lightly. Don’t
forget that all festive meals always end with a cup of
Turkish coffee.
Thin porcelain coffee cups add pleasure to the taste
of your coffee. One of the sayings “A cup of coffee
commits one to forty years of friendship.” shows how
much it is liked among Turks.
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