Buy Turkish coffee steeped in centuries old unique taste. With its preparation, after aroma and presentation, Turkish coffee sets itself well apart from other coffees.
Intended to be and often enjoyed with company in a slow paced setting rather than simply consumed on the go as a boost or pick me up, drinking Turkish coffee is a social ritual which has been passed down from generation to generation. Much like Kuru Kahveci Mehmet Efendi‘s process of finely grinding and roasting the finest Arabica beans selected from handpicked coffee cherry batches. This very method is what gives Turkish coffee its unparalleled aroma and identity.
About Kuru Kahveci Mehmet Efendi
Kuru Kahveci in Turkish literally translated to; “dried/roasted coffee maker”, and Mehmet Efendi is the name of the man himself who is now the name father of Turkey’s biggest Turkish coffee brand. Right up until the 19th century drew to a close, most Turkish coffee shops only sold raw coffee beans as most households roasted and ground their own Turkish coffee at home. It was Mehmet Efendi’s innovative genius to roast the coffee under wood-fire as well as ground the coffee to a fine dust which made it a household name, history akin to Starbucks commodifying “fine coffee on the go culture” in our modern times.
Nowadays, Mehmet Efendi exports their finely ground, roasted Turkish coffee all over the world and is continued on by his descendants, with the very first shop he opened still purveying at the same location. The shop is never seen without a queue stretching well in to the back streets (peculiar when one realises Turks are actually not the best at queuing).
Our Turkish coffee is sourced from this very roaster founded in 1871. Passing on the tradition from father to son, to keep the art form of coffee alive and bring superior taste and enjoyment to coffee lovers all over.
Turkish Coffee Preparation
Turkish coffee is best prepared in a Turkish coffee pot called “cezve“, mix Turkish coffee (1 teaspoon +1 for every extra cup) with desired amount of sugar (don’t be generous, Turkish coffee cups are tiny!) in the pot and add freshly drawn, preferably filtered water. At this stage you can also add spices such as cinnamon or cardamom, make sure they’re also finely ground and be reserved in the amount so you don’t over power the coffee. Now the secret part; the idea is to build foam (the foamier the Turkish coffee, the better) and this is achieved by almost bringing the mix to the boil but not quite, you want to keep it at around 70C/158F. So, bring to about 70C-80C and remove from the heat (maximum of 3 times). Second time round you may want to collect and put some of the froth in the cup. Once you’ve enough foam, pour quickly at first then gradually to keep the foam. Let the coffee grinds settle in the cup as you cleanse your palette with a freshly drawn glass of water.