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Turkish coffee (Türk kahvesi)

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Turkish coffee (Türk kahvesi) is a popular drink in Turkey. As with any other sort of coffee, the best Turkish coffee is made from freshly roasted beans ground just before brewing.

While there are variations in detail, preparation of Turkish coffee consists of immersing the coffee grounds in water, which is usually hot, but not boiling, for long enough to dissolve the flavoursome compounds. The coffee and the desired amount of sugar are stirred until all coffee sinks and the sugar is dissolved. Following this, the spoon is removed and the pot is put on moderate heat. Just as the coffee comes to the boil, the pot is removed from the heat. It is usually kept off the heat for a short time, then brought to boil a second and a third time, then the coffee is poured into the cups.

Turkish coffee is taken at extremely hot temperatures and is usually served with a glass of cold water to freshen the mouth to better taste the coffee. It is traditionally served with Turkish delight.

The name - Turkish coffee, describes the method of preparation, not the raw material; there is no special Turkish variety of the coffee bean. It is common throughout the Middle East, North Africa, Caucasus, and the Balkans, and in their expatriate communities and restaurants in the rest of the world.

Cultural importance of Turkish coffee is that it is one of the most important elements of matrimonial customs. As a matrimonial prologue the prospective groom's family has to visit the prospective bride's family to ask their permission and blessings for the marriage. During this meeting the prospective bride has to prepare and serve Turkish coffee to the guests. For the groom's coffee the bride uses salt instead of sugar so to understand his general characteristics. If the prospective groom drinks his coffee without any sign of displeasure then the prospective bride assumes that the groom is good tempered and patient.

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