Signature History

Turkish coffee is known for its unique method of preparation and brewing that was discovered by the Turks.

It has a unique identity and tradition with its special taste, dreg, smell, cooking, and serving. The beverage, which was originally obtained by boiling the coffee fruit in the Arabian Peninsula, has gained its trademark coffee flavor and unique aroma with this brand new method of preparation and brewing. Europe, which became acquainted with coffee through the Turks, has prepared and consumed coffee for many years with this method and still refers to it as Turkish coffee. In addition; In 2013, Turkish coffee was admitted to the “UNESCO’s Intangible Cultural Heritage List” as a living heritage that was passed on by communities from generation to generation.
Signature Process

The traditional preparation process of Turkish coffee consists mainly of the stages of roasting, cooling, grinding, brewing, and catering. The usage of almost all of the traditional instruments used in these stages has ceased in modern times for various reasons and are now part of museums, collections, and antique shop showcases. Turkish coffee, as it is today, is made by boiling medium roasted and finely ground coffee in water for a short time with or without sugar.
It’s good if it’s frothy. The coffee is unfiltered and must be left to stand for a short time after serving to allow the grounds to settle at the bottom of the cup. The brewing process used to be done with tinned coffee cups made of copper or brass. Later, copper or brass coffee pots were used and the usage of coffee pots continues to this day.


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