Net Quantity (g/ml):
Traditional fine Turkish coffee grind obtained using stone grinding mill.
Caffeine content: 1.2 %
Processing method: Sun-dried
These coffees are naturally sweet with mild acidity and medium to heavy body. Flavors include toasted bread, spices, hazelnuts and chocolate.
Store in a cool, dry place.
How to brew and drink Turkish Coffee
This finely grinded coffee is brewed with its grounds in a special coffee pot called cezve. They are the ideal pots to make this authentic coffee. Nowadays people also use ceramic pots or next generation Turkish coffee making machines. For every cup add two tea spoons (6-7g) of Turkish coffee and add sugar according to your taste, or prepare without sugar. Don't forget, when you order Turkish coffee, the first question is always, "How would you like your cofee?" which means how much sugar you would like. In Turkey we basically answer by saying "sekersiz" (without sugar), "az sekerli" (little sugar, half tea spoon), "orta sekerli" (medium sugar, 1-1,5 tea spoon) or "sekerli" (with sugar, 2 or little more tea spoon). The coffee and water in this pot is simmered over the lowest heat or traditionally on hot sand. Turkish coffe should be prepared with and a certain amount of time is allowed for them to sink to the bottom of the small service cup with foam on the surface. As for the serving, Turkish coffee has its own traditional way. It is always served in small cups called "kahve fincani" in Turkish. They are like espresso cups. There is always a glass of cold water and a type of sweet treat like Turkish delight, chocolate or a piece of baklava on the side. Turkish coffee is a unique drink from its cooking method to how it is served and enjoyed. It is part of UNESCO's intangible heritage list. You will love the coffee smell spreading in your house. Final warning: It is addictive! And lastly, it is always preferrable to have a good friend who can read your fortune in the coffee cup. As we say in Turkey "Fala inanma, falsiz kalma", meaning that "Don't believe in the fortune-telling, yet don't live without it". Enjoy your coffee. "Afiyet olsun".
Turkish Coffee Culture
As coffee and coffeehouses became an integral part of social culture, coffee became the only drink in the world to have spawned a whole related culture.
Ever since the first coffeehouse opened in Istanbul in 1554, coffee has had a tremendous impact on art and culture. Countless artists, students and teachers have come together in coffeehouses to read books, perform plays and hold lively discussions. This situation is not confined to Istanbul; throughout the world, coffeehouses serve as meeting points for intellectuals and coffee has long been the favourite drink of artists. For many years, coffee has been the chosen beverage of artists; for artists and thinkers such as Alexandre Dumas, André Gide, Molière, Victor Hugo, Honoré de Balzac, Voltaire, Ludwig van Beethoven and Immanuel Kant, coffee was much more than a drink: it was a lifestyle. Coffee has served as a platform for friendship and conversation all over the world and has been a source of inspiration for many works of art (Source: Kurukahveci Mehmet Efendi)