Turkish Coffee Culture and Tradition

The culture and tradition of Turkish coffee dates back to the 16th century, when coffee began to be served in coffeehouses in Istanbul.

 

The traditional methods used in preparing coffee have led to the development of special tools such as coffee pots, cups, pestles and silverware with artistic value. Thanks to time-consuming preparation techniques, Turkish coffee leaves its taste and freshness on your palate for a long time.

 

Turkish coffee is not only a beverage, but also a social work that brings together cultural gaps, social values and beliefs to socialize. The socializing role of Turkish coffee is based on the opening of the first coffeehouses in Istanbul, with their striking decorations. Turkish coffee culture is practiced by every member of society in Turkey. Turkish coffee and tradition provide a strong social interaction between individuals from all levels of Turkish society.

 

Tradition permeates people from all walks of life and says 'The heart does not want a coffee or a coffee house, the heart does want a conversation, but coffee is an excuse .' As expressed in the Turkish proverb, its on excuse for pre-existing social relations.

How is Turkish Coffee Prepared?

First, freshly roasted quality coffee beans (optionally) are ground in a mortar or grinder until they become powder. Then, optionally, coffee, cold water and sugar are put in the coffee pot. The coffee is placed on the stove and cooked so that foam forms on the surface. Finally, it is served with a glass of water and Turkish delight.

“Turkish Coffee Culture and Tradition” has been registered on the UNESCO Intangible Cultural Heritage of Humanity Representative List on behalf of our country in 2013.

Source: Ministry of Culture and Tourism, General Directorate of Research and Education