Turkish coffee is an indispensable component of an active day for the majority of people. It is a culturally rooted beverage that has been passed down from generation to generation, establishing it as a traditional aspect of society.
World Turkish Coffee Day occurs annually on December 5. The date also commemorates the beverage’s addition to UNESCO’s list of Intangible Cultural Heritage of Humanity in recognition of its arrival in Anatolia centuries ago during the Ottoman era. In 1543, Ozdemir Pasha, the Ottoman governor of Yemen, served the brew to the sultan for the first time.
It spread from the imperial court to Europe in the 17th century, when Ottoman soldiers accidentally left some coffee beans outside the gates of Vienna, due to its distinctive flavor and brewing method.
After the Austrians discovered Arabica coffee beans and brewed them in their style, Turkish coffee, brewed from very finely ground Arabica beans, quickly gained widespread popularity in Western Europe.
The coffee is prepared in a “cezve,” a pot with a long handle typically made of copper or brass, and served in “final” cups, which are small and special. It is almost always served with a glass of water and Turkish delight, also known as “lokum” in the majority of the world.
Coffee drinkers frequently invert their empty cups onto saucers to interpret the shapes formed by the grounds as they trickle down the side of the cup, believing that this may reveal their fortune.
Turkish coffee is a symbol of history and hospitality, and a famous Turkish proverb captures its essence best: “The memory of a cup of coffee lasts forty years.”
It is truly remarkable that the roasting, fine grinding, painstaking preparation, and service remain a tradition practiced in essentially the same manner as when it was first conceived, and that the majority of Turks continue to consume this type of coffee on a daily basis.
However, there are also numerous variations of the beverage, sometimes with added spices. Similarly, the manner in which traditional Turkish coffee is served has evolved over time in various regions, such as sütlü Türk Kahvesi, which translates to “coffee with milk,” or brews with mastic aroma as well as “dibek kahvesi,” a unique combination of ground spices and Turkish coffee.
As its flavor is legendary, the Georgian ambassador to Turkey praised the distinctive flavor of Turkish coffee.
George Janjgava told Anadolu Agency, “There are many coffee-producing nations in the world, but making coffee in Turkey is something else” (AA).
Janjgava described Turkish coffee as one-of-a-kind and stated that it holds a significant place in his life.
“There is a Turkish proverb that goes, ‘The memory of a cup of coffee lasts forty years.'” “This is accurate,” he added.
Janjgava stated that he consumes two cups of his special Turkish coffee every day, which is consistently prepared by a Turkish employee at the embassy.
Janjgava stated that Turkish coffee is also consumed in Georgia and that the tradition of drinking Turkish coffee in his country has a long history.