Turkey has been drinking coffee (ahem coffee like you've never seen it before) for over 4. 5 centuries and the coffee here seems to be a new thing entirely. Turkish coffee is essentially a thick, unfiltered coffee served with a patience not seen anywhere else in the world.
A Short history Coffee (kahveh) was introduced to Istanbul in the1540's by the Ottoman government who imported it from Yemen. The world's first coffee house called kahvehane opened in Istanbul in 1554, which soon became a popular meeting place to relax, talk over politics and play chess.
Coffee was spread to three continents by the Ottoman Empire. When coffee arrived in Europe, it was via Istanbul. How we make it Turkish Coffee involves boiling extremely finely ground coffee with water (and typically sugar) in a small long thin handled pot called a cezve or ibrik.
The coffee is boiled till it is just about boiling, the foam that forms is poured off but the mixture is poured in the cup, grinds and all. The grounds sink.
it is never stirred, and you never drink the last sip. Sugar added in the brewing processnot after. French orderwhere it is klar (no sugar), az ekerli (a small sugar), orta (middle), ok ekerli (a lot of sugar).
Glass of Water Turkish Coffee Always comes with a glass of water. Sip the water first to cleanse your palate, then slowly sip the coffee, allowing the grounds to settle.
Other people when they are done turn the cup bottom side up and set it on the saucer and analyze that coffee ground pattern as tasseography; it carries with it some seriousness and other people do not, but it is part of the ritual. Best Place to Experience It The oldest Kraathane coffee houses in the Beyolu and Fatih areas are the most authentic places to do so.
Coffee Tours of Istanbul are operated by Viator.