Turkish cuisine is simply an extension and continuation of the Ottoman Empire flavors. In the Ottoman lifestyle, coffee made its place as early as the 16th century. Known locally as ‘Turk Kahvesi’, it became a distinctive element of their cultural heritage, over which people socialized, as can be deduced from the vast number of coffeehouses that neighborhoods flaunt even today. Though coffee beans were never grown in this region, it is now a ritual and not just a drink. The locals still produce it the traditional way and whenever you visit this land of the crescent moon, be sure to have a taste of Turk Kahvesi. As you contemplate whether or not to place your order, think of the following reasons to go for it and enjoy every sip of this rich beverage:

A Representation of Turkish Culture
As already described above, the Turkish coffee is part and parcel of the Turkish culture, so much so that it has been included in the ‘UNESCO’s intangible cultural heritage list’. Having a cup of this wonderful beverage is mandatory to complete your Turkish experience.

Instantly Refreshing
There’s a reason why people drink it usually in the morning with breakfast. It keeps you on active all day long, the coffee is so vitalizing that it can be compared to espresso in terms of its strength, is more aromatic and preserves the original earthy taste of coffee while not being bitter at the same time.

Tasseography of the Coffee Grounds
Tasseography is the knowledge of predicting the future from tea leaves, in Turkey, this is also done for coffee residues left at the bottom. Turk Kahvesi is made of roasted and then ground coffee beans. The resulting mixture is not sieved as poured for drinking, resulting in a muddy consistency at the bottom. After finishing, the cup is commonly turned over into the saucer and the patterns of the coffee grounds can be assessed for fortune telling.

Customary assessment of the would-be Groom’s patience or the would-be Bride’s will
The traditional way of matrimony in Turkey is for the groom with his family to visit the would-be bride’s house. During this introductory meeting, the bride must prepare coffee in the original Turkish way and for the groom’s coffee, sometimes use salt instead of sugar. If the groom drinks his cup without making faces or hesitation then he is considered patient and with good mannerism. In other parts of the country, if the bride does anything like this, it reflects lack of desire on her part to get married.