What is the Turkish Coffee? 

Rich, aromatic, and steeped in centuries of tradition, Turkish coffee is much more than a beverage — it’s a cultural ritual, a symbol of hospitality, and an artisanal product shaped by craftsmanship at every stage. But what makes Turkish coffee so unique, and how is it roasted, ground, and prepared? Let’s take a journey from bean to cup. 

The History Behind Turkish Coffee 

Turkish coffee dates back to the 16th century, when it was first introduced to Istanbul during the Ottoman Empire. Over time, it became central to Turkish culture, served during ceremonies, friendly gatherings, and even marriage proposals. So respected is this tradition that UNESCO recognized Turkish coffee as an Intangible Cultural Heritage of Humanity in 2013.

From Bean to Roast: Selecting the Right Coffee

Turkish coffee doesn’t come from a unique bean variety, but rather from high-quality Arabica beans, sourced mainly from countries like Ethiopia, Brazil, or Yemen.

What makes it Turkish is how it’s roasted, ground, and brewed.

The beans are:

1. Roasted lightly to medium — not as dark as espresso. This preserves the natural oils and subtle flavors that are essential for the Turkish method.

2. Roasted in small batches to ensure even heating and aroma development.

3. Often roasted in traditional copper roasting pans or modern machines that replicate this method.

Grinding: The Finest Grind in the World

Once roasted, the beans are ground into an extremely fine powder — even finer than espresso grind. It resembles soft flour or powdered sugar.

This ultra-fine texture is essential because Turkish coffee is not filtered. The coffee grounds settle at the bottom of the cup, forming the signature muddy layer.

Traditional grinding is done with stone hand mills, but today, specialized Turkish coffee grinders are used to achieve the necessary fineness.

The Brewing Ritual

Turkish coffee is traditionally brewed in a small, long-handled pot called a cezve (or ibrik). The process is slow and intentional:

1. Cold water, finely ground coffee, and optional sugar are added to the cezve.

2. The mixture is stirred only once, then slowly heated over low flame.

3. As the coffee heats, a rich foam (köpük) forms on top. Just before it boils, the pot is removed from heat.

4. It is poured slowly into a small demitasse cup, allowing the foam to remain on top.

No milk or cream is added. It is often served with a glass of water and a piece of Turkish delight or chocolate.

Processing & Packaging for Export

Once roasted and ground, Turkish coffee is:

• Vacuum-sealed to preserve aroma and freshness.

• Packaged in metal tins or kraft bags for both retail and gourmet markets.

• Sometimes infused with flavors like cardamom, mastic, or chocolate, depending on tradition and region.

At 333 Chicago, we source our Turkish coffee from local artisanal roasters in Turkey, maintaining the authentic flavor and preparation style.

Why Turkish Coffee is Unique

• Ultra-fine grind and no filter

• Cooked, not brewed

• Rich, foamy texture with deep aroma

• Cultural symbol of hospitality and connection

• Perfect for slow sipping and conversation

More Than a Drink: A Tradition in Every Cup

At 333 Chicago, when we serve Turkish coffee, we’re sharing more than caffeine. We're sharing a moment of calm, tradition, and authenticity — straight from the coffeehouses of Istanbul to the heart of Chicago.