History of Turkish Coffee

In the 19th century, Turkish coffee beans were generally sold raw, then roasted at home and ground using hand-operated coffee mills. Mehmet Efendi took over the family business in 1871 and began roasting raw coffee beans, grinding them in mortars and selling roasted and ready-ground Turkish coffee to his customers.

Thanks to Mehmet Efendi, coffee lovers were able to enjoy this convenience and he soon became known as “Kurukahveci Mehmet Efendi”, or Mehmet Efendi, vendor of roasted and ground coffee.

Turkish Coffee is the name given to a type of coffee whose preparation and brewing techniques were invented by the Turks. It has a unique taste, froth, aroma, brewing technique and presentation… in other words it has its own identity and tradition.

Turkish Coffee is made from high-quality arabica coffee beans from Central and South America that are blended and carefully roasted, then very finely ground. The coffee is mixed with water and the desired amount of sugar and cooked in a “cezve”, or Turkish coffeepot. The coffee is served in small cups. The coffee must be left to stand for a short time after serving to allow the grounds to settle at the bottom of the cup.