A Coffee Brew Steeped in Tradition

As we have stated in previous blogs, coffee has its origins in Ethiopia and Yemen. By the year (approximately) 962, the first coffeehouse opened in Constantinople, now known as Istanbul, Turkey.

Coffee has influenced the Turkish culture so profoundly that the word for breakfast in Turkish is kahvalti, which literally means "before coffee," while the Turkish word for brown is kahverengi, which means "the colour of coffee." Recently, Turkish coffee has become less popular than tea, instant coffee and other modern styles of coffee.

Turkish coffee is normally prepared using a small, narrow-topped boiling pot called a kanaka, which is basically a tiny ewer, as well as a teaspoon and heating apparatus. Very finely ground coffee is used, though no particular type of coffee is employed; there is no such thing as Turkish coffee. A moderately low heat is used so that the water does not come to a boil too quickly. The finely ground coffee is placed in the pot and water is added, and sometimes sugar as well. The whole mixture is then brought to a boil. While there are variations in detail, preparing the best Turkish coffee involves using fresh coffee that has been very finely ground just before brewing. The coffee grounds are then immersed in hot (though not boiling) water. While the prolonged boiling of coffee gives the brew an unpleasant "cooked" or "burnt" taste, the very brief boiling of Turkish coffee does not. The amount of cold water necessary to making Turkish coffee depends on the number of demitasse cups desired (around three ounces or 90 ml) and between one and two heaped teaspoons of coffee per cup. The coffee and the sugar are usually added to the water first.

Interestingly, Turkish coffee is used in matrimonial customs. Prior to marriage, the groom and his family have to visit the bride's family to ask for their permission and blessings for the marriage. During this visit, the bride has to prepare and serve coffee to the guests. While preparing the coffee, the bride uses salt instead of sugar for the groom's coffee. If the prospective groom drinks his coffee without any sign of distaste, then the prospective bride assumes that the groom is patient and understanding.

Note: In the first paragraph of this blog entry, I state that coffee was first introduced to Turkey in the year 962. This is not the modern calendar date, however. I believe the 962 date reflects the year according to Islamic traditions. In any event, the date in the modern Gregorian calendar would be in the year 1554 to 1555, according to Wikipedia.