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 From the days of the Ottoman Empire through
the present, coffee has played an important role in Turkish lifestyle and
culture. The serving and consumption of coffee has had a profound effect
on betrothal and gender customs, political and social interaction, prayer,
and hospitality customs throughout the centuries. Although many of the
rituals are not prevalent in today's society, coffee has remained an
integral part of Turkish culture.
Brought to Istanbul in 1555 by two Syrian traders, coffee became known as
the "milk of chess players and thinkers." By the mid-17th century, Turkish
coffee became part of elaborate ceremonies involving the Ottoman court.
Coffee makers (kahveci usta), with the help of over forty assistants,
ceremoniously prepared and served coffee for the sultan.
Betrothal customs and gender roles also became defined through
coffee rituals. In ancient times, women received intensive training in the
harem on the proper technique of preparing Turkish coffee. Perspective
husbands would judge a woman's merits based on the taste of her coffee.
For both men and women, coffee has been at the center of political and
social interaction. During the Ottoman period, women socialized with each
other over coffee and sweets. Men socialized in coffee houses to discuss
politics and to play backgammon. In the early 16th century, these coffee
houses played host to a new form of satirical political and social
criticism called shadow theater in which puppets were the main characters.
Over the years, Turkish coffee houses have become social institutions
providing a place to meet and talk.
Today, Turkish coffee houses continue their role in society 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 over 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 with the coffee
and let them float to the top when served. Turkish coffee has six 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 the foam is absent from the face of the coffee, the host loses
face.
Turkish coffee is served hot from a special coffee pot called cezve.
Tradition states that after the guest has consumed the coffee and 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 favorite today.
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Turkish Cuisine
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Turkish Coffee
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