MORE THAN A CUSTOM World Turkish Coffee Day

(Patria) - Due to the unique aroma that fills homes, cafes, offices, and even streets, Turkish coffee is one of the most pleasant experiences you can have during your trip to Turkey. Coffee in Turkey is a social mediator that brings people together, connecting them and inviting them to socialize. The role of coffee in Turkey is so important that the most significant meetings and conversations after lunch always begin with the same question: "What kind of coffee do you drink?"

The unique taste and traditional value of coffee were inscribed on the UNESCO
List of Intangible Cultural Heritage in 2013. Since then, December 5, the date of Turkish coffee's inscription on the UNESCO list, has been celebrated as "World Turkish Coffee Day".

Centuries-old Heritage

Turkish coffee has been at the center of social life since it was first brewed in the 16th century. The aromatic beverage spread throughout the Ottoman Empire and, with its rituals, tradition, and role, traveled the world. Coffee is key to Turkish culture, and the Turkish word for breakfast is "kahvaltı," which literally translates to - "before coffee." Whenever you visit friends or family in Turkey, you will always be offered Turkish coffee as a welcome drink. This also applies to wedding celebrations, engagements, births, and almost all social events.

What Kind of Coffee Do You Like?

The method of brewing Turkish coffee has remained unchanged for centuries, and this is one of its unique features. Turkish coffee is prepared by boiling finely ground and powdered coffee beans in cold water in a pot called "Cezve." After boiling, the coffee foams, and then it is poured into cups where a velvety foam forms at the top. Unlike some other coffees, Turkish coffee is poured into cups with its grounds and is always served with a glass of water, Turkish delight, or other sweets.

Preparation Methods

Turkish coffee differs in grinding and preparation methods, depending on the ingredients and habits of the population in different regions of Turkey. Mastic trees, found throughout the Aegean region, carry the tradition of making Turkish coffee with mastic. Menengiç coffee, prepared by drying the seeds of the "Pistacia terebinthus" tree, is very popular in Gaziantep, the "pistachio homeland of Turkey" in the southeast of the country.

Dibek coffee, usually ground in a stone pot, has become popular as a unique alternative to Turkish coffee due to its mild aroma and as a Turkish coffee that can be served with milk. Mırra coffee is known as a strong and bitter coffee, and it is usually preferred in the southeastern provinces of Turkey, Şanlıurfa and Mardin.