Turkish Coffee, which has developed a reputation for its distinct flavor, is distinguished from other coffees by its preparation process. Generally, after the coffee is brewed, the pulp is filtered and consumed, while this coffee is poured directly into small cups and drunk after cooking. Slow-cooked Turkish Coffee is indispensable for conversations that can be consumed at any time of the day. In addition to being the oldest ground coffee type in the world, the oldest cooking method also belongs to this coffee.

Turkish Coffee Production

Coffee is made from the seeds of yellow, green, and red fruits that are harvested before they reach full maturity. The collected coffee beans’ shells are peeled and washed. After that, it is allowed to dry before being used to make raw coffee. The flavor and perfume of the coffee bean are faint while it is green. The heat from roasting the beans induces a chemical reaction in the coffee. Turkish coffee beans lose their water and become sugar-caramelized. Its taste and perfume become richer as the acidity changes. There are many companies in Turkey that produce at the roasting stage. The number of coffee exporters is increasing and they are opening up to the world.