Today, Turkish coffee shops
continue their role in society as a meeting place for both the
cultured citizen and the inquisitive traveler. Istanbul offers
many new and delightful cafe-restaurants where friends and family
meet to discuss topics of the day and drink a
cup of traditional Turkish coffee.
Derived from the Arabic bean, Turkish
coffee is a very fine, powder-like grind. An aromatic spice
called cardamom is sometimes added to the coffee while it is being
ground. One can also boil whole seeds of cardamom with the coffee
and let them float to the top when served.
Turkish coffee has three levels of sweetness ranging from very sweet to
black. Since sugar is not added to the coffee after it is served, spoons
are not needed. As the coffee begins to heat, it begins to foam. A rule
of the Turkish coffee ceremony dictates that if there is no foam in the
coffee, the coffee was not well-done.
Turkish coffee is served hot from a special coffee
pot called a cezve. Tradition states that after the guest
has consumed the coffee, the cup is turned upside down on the
saucer and allowed to cool, the hostess then performs a fortune
reading from the coffee grounds remaining in the cup. Rich
in tradition and flavor, Turkish coffee remains a traditional
drink in Turkey today.
Afiyet Olsun means: Enjoy your