Turkish Coffee: Origins, Flavor, Preparation, and Impact

Turkish coffee is a traditional immersion brewing method that uses very finely ground beans simmered unfiltered in a cezve over low heat, either on a stove or in hot sand. Turkish coffee evolved into a cultural ritual served during gatherings, marriage proposals, and fortune-telling as a symbol of hospitality and tradition. It delivers a bold, intense, slightly bitter and earthy flavor with a thick, velvety texture. To make authentic Turkish coffee at home, measure water with the serving cup, add extra-fine grind coffee, sugar, and water to a cezve, then heat and stir until foam forms. The best beans are 100% Arabica, medium-to-dark roasted, and freshly roasted to order from specialty brands like Colipse.

Turkish coffee provides antioxidants, improves heart health, lowers the risk of type 2 diabetes, protects against artery damage, and boosts physical performance and energy. Turkish coffee stands out from other brewing methods by its unfiltered, thick, and foamy texture. Turkish coffee goes beyond drinking—used in skincare and desserts, recognized by UNESCO as heritage, celebrated on December 5, and tied to cultural history including Ottoman divorce lore.

What is Turkish Coffee?

Turkish coffee is a traditional immersion brewing method that uses very finely ground beans simmered unfiltered in a cezve over low heat, either on a stove or in hot sand. A cezve or ibrik is a small open pot made of copper or brass with a long, straight handle and pouring lip, designed for making Turkish coffee. It is a brewing style, not a bean type, roast level, or brand. It uses Arabica beans typically grown in Ethiopia, Brazil, or Yemen.

What makes Turkish coffee different is that all components stay in the brew without filtering. It stays thick due to ultra-fine grounds that remain in the cup after brewing. Boiling the grounds releases oils and proteins and forms a dense texture. The process produces a thick, strong coffee with foam on top and grounds at the bottom. Turkish coffee drink has a deep, dark brown color, thick texture, and a strong flavor.

Unlike espresso or instant coffee, Turkish coffee is simmered slowly and served with grounds instead of being strained, pressurized, or freeze-dried. It is often served with water and sweets and plays a role in social rituals, ceremonies, and hospitality.

Turkish coffee is called “Türk kahvesi” in Turkish language, but it’s also known globally as “Turkish style coffee,” “Turkish sand coffee,” or “ibrik coffee,” all referring to traditional or regional variations of the same drink. Dibek coffee, a Turkish-style coffee variation, uses coarsely stone-ground beans for a smoother, milder result but follows the same brewing process. Ibrik coffee refers to coffee made in an ibrik, one the oldest coffee brewing technique in the Middle East.

What is the History of Turkish Coffee?

The history of Turkish coffee dates back to the 16th century during the Ottoman Empire when coffee was introduced from Yemen. The method of brewing coffee in a cezve spread after Özdemir Pasha, the Ottoman Governor of Yemen, brought it to Istanbul around 1543. Sultan Suleiman the Magnificent embraced coffee and made it part of palace culture. Coffeehouses soon spread throughout the Ottoman empire. Turkish coffee became a symbol of hospitality, tradition, and refinement.

What are the Turkish Coffee Traditions?

Turkish coffee traditions refer to the cultural customs surrounding the preparation, serving, and social role of Turkish coffee. These include serving it during marriage proposals, with water and sweets, and using it in fortune-telling from the coffee grounds. Turkish coffee is important in Turkish culture because it symbolizes hospitality, social connection, and tradition. The six main Turkish coffee traditions are listed below.

1. Turkish Coffee Reading (Tasseography)
2. Turkish Tradition of Serving Salty Coffee
3. Turkish Tradition to Spill Coffee
4. Turkish Coffee Ceremony
5. Turkish Coffee served with Turkish Delight

1. Turkish Coffee Reading (Tasseography)

Turkish coffee reading, or Tasseography, is a fortune-telling practice where a reader interprets the patterns left by coffee grounds at the bottom of a cup. After drinking the coffee, the cup is turned upside down to let the grounds settle and form shapes. These symbols and patterns are interpreted to reveal insights about a person's life or future. Common symbols in Turkish coffee fortune telling include birds (good news), snakes (deception), hearts (love), and circles (completions). The cup's left side often reflects the past, while the right shows the future. Shape size, position, and clarity affect interpretation.

2. Turkish Tradition of Serving Salty Coffee

The Turkish tradition of serving salty coffee occurs during a pre-marriage ceremony called "isteme" where a bride-to-be serves the groom coffee with salt instead of sugar. Turkish brides serve salted coffee to the groom as a symbolic test of love, respect, and marital readiness. Salt replaces sugar to signal tradition, loyalty, and the bride’s subtle control. This Turkish engagement tradition with salty coffee tests the groom’s patience and manners. If he drinks it politely, it’s seen as a sign of respect and suitability for marriage.

3. Turkish Tradition to Spill Coffee

The Turkish tradition of spilling coffee appears during pre-engagement ceremonies like "kız isteme," where the bride-to-be serves coffee to the groom and his family. In Turkish culture, serving coffee without spills and with perfect foam shows the bride’s skill, while spilling signals a mistake and may suggest unreadiness or harm to the relationship. There is also a belief in parts of Turkey and the Middle East that spilling coffee by accident brings good luck, possibly tied to a servant named "Khair", meaning “good fortune” in Arabic.

4. Turkish Coffee Ceremony

The Turkish coffee ceremony is a cultural ritual that involves the traditional preparation of Turkish coffee and serving it with care to show respect during engagements, visits, or gatherings. The steps of the Turkish coffee ceremony include finely grinding coffee, mixing it with water (and sugar if desired) in a cezve, and slowly heating it until foam forms. The coffee is then poured into small porcelain or ceramic cup called "fincan" without filtering. It is traditionally served with water and sweets like Turkish delight, chocolate, or dried fruits, to guests as a sign of respect.

5. Turkish Coffee served with Turkish Delight

Turkish Delight, or lokum, is a soft, chewy confection made from a starch and sugar gel, often flavored with rosewater, citrus, or spices and sometimes filled with nuts or dried fruit. It has a sweet, floral taste and is traditionally served with Turkish coffee as a gesture of hospitality. Turkish Delight was invented in 1777 by Hacı Bekir Efendi in Constantinople, who refined older recipes using sugar and starch. Though its roots trace back further to the Safavid Iran era, Bekir’s version became the modern lokum known today.

What Does Turkish Coffee Taste Like?

Turkish coffee tastes bold, intense, and slightly bitter, with an earthy, concentrated flavor and a thick, velvety texture. Turkish coffee can be sweet depending on how it’s brewed, as sugar is added during preparation, not after. It ranges from unsweetened to very sweet, based on preference. Because it’s unfiltered, it has more flavor and a thicker texture than regular coffee. The flavor is dense and lingering, similar to espresso.

The flavor profile of Turkish coffee depends on the coffee bean origin, roast level, grind size, water quality, and sugar added during brewing. A 2021 study published in Food Chemistry by Mehmet Turan Ayseli from Cukurova University found that Turkish coffee brewed from medium roast Arabica beans had more pleasant aroma compounds and higher chlorogenic acid content than dark roast. Sensory analysis showed that the medium roast Turkish coffee was rated more favorably for overall taste and aroma.

Is Turkish Coffee Strong?

Yes, Turkish coffee is strong due to its concentrated brew, fine grind, and unfiltered preparation. It has a bold, rich flavor with a thick, creamy texture that sets it apart from regular drip or French press coffee. Though moderate in caffeine, its strength comes from flavor density, aroma, and brewing style. Turkish coffee is not stronger than espresso in caffeine content, but it has a bolder, more complex flavor.

What is the Caffeine Content of Turkish Coffee?

A standard 2-ounce (60–70 ml) cup of Turkish coffee contains about 50–65 milligrams (mg) of caffeine, while a 5-gram teaspoon yields about 25–30 mg when brewed. The estimate of caffeine amount in an cup of Turkish coffee is derived from general United States Department of Agriculture (USDA) data on brewed coffee and espresso, which are similar in concentration and preparation. Similarly, a 2013 study published in Düzce Medical Journal from Ege University found Turkish coffee had the highest caffeine content in Turkey at 858 mg/L, or 51–60 mg per 60–70 ml, surpassing tea, soluble coffee, cola, and energy drinks.

The caffeine content in Turkish coffee per cup is slightly lower than a single 1 oz (30 ml) shot of espresso and significantly lower than drip, French press, or AeroPress brews, which contain 80–120 mg per 8-ounce cup. However, when comparing caffeine per ounce, Turkish coffee has 25–30 mg, making it stronger than drip coffee and similar to espresso. The caffeine in a single serving of Turkish coffee is safe for most healthy adults, as it remains well below the United States Food and Drug Administration (FDA)’s 400 mg daily limit.

How to Make Authentic Turkish Coffee?

To make authentic Turkish coffee at home, follow the eight steps below.

1. Measure water with a coffee cup
2. Select the right grind size for Turkish coffee
3. Add Turkish coffee, sugar, and water to the cezve
4. Heat and stir until it foams
5. Remove from heat and scoop foam into each cup
6. Return cezve to heat to let coffee foam and rise again
7. Pour remaining coffee into cups
8. Serve Turkish coffee with water to prime the palate

1. Measure Water with a Coffee Cup

Measuring water with a coffee cup means using the same small coffee cup that will serve the Turkish coffee as a measuring tool for water. Do not fill the whole cezve with water. Use one cup of water per serving to maintain the correct coffee-to-water ratio. A traditional Turkish coffee cup holds 60 to 75 milliliters (ml) of liquid. Fill the cezve to 70–80% capacity to allow foam to rise. Overfilling causes boil-over and ruins texture and flavor. The best water for Turkish coffee is cold, filtered water with low mineral content. Avoid distilled or heavily mineralized water, as both affect taste and brewing consistency.

2. Select the Right Grind Size for Turkish Coffee

Selecting the right grind size for Turkish coffee means using an extra-fine grind, similar to powdered sugar. You cannot make authentic Turkish coffee with regular medium "drip" grounds. It requires extremely fine grind between 40–220 microns for proper extraction and foam. While there are coarser Turkish coffee types like dibek, which use beans ground in a stone or wooden mortar called a "dibek," regular coarse or medium grinds will not dissolve correctly and result in weak flavor and a bad texture. The best grinder for Turkish coffee is a burr grinder like the Zassenhaus Santiago or Capresso Infinity Plus, which produces an ultra-fine powder unlike imprecise blade grinders.

3. Add Turkish Coffee, Sugar, and Water to the Cezve

Add Turkish coffee, sugar, and water to the cezve means combining finely ground coffee, sugar to taste, and cold mineral water in a cezve to heat slowly until foam forms. Use 5–6 grams of extra-fine ground coffee per 50 ml of cold water. A common ratio is 1:10 coffee to water by weight, or 1 heaping teaspoon per 60–75 ml of water. Adjust ratios slightly for taste, but consistency and foam depend on using finely ground coffee. You traditionally add sugar to Turkish coffee during brewing, not after. Add it to the cezve with coffee and water based on taste. Do not add milk, as it changes the flavor and ruins the foam.

4. Heat and Stir Until it Foams

Heat and stir until it foams means slowly heating Turkish coffee on the stove for 3 to 4 minutes over low to medium heat while continuously stirring until a thick foam forms on top. If the heat is too low, foam may not form. If the heat is too high, the coffee boils too quickly, ruining the foam and bittering the taste. Turkish coffee should not fully boil. Remove it from heat as soon as foam appears to preserve flavor and prevent bitterness.

5. Remove from Heat and Scoop Foam into Each Cup

Remove from heat and scoop foam into each cup means stop brewing the Turkish coffee once foam rises, then gently spoon the foam into each serving cup before pouring the rest. Removing and scooping foam preserves the thick froth that defines Turkish coffee’s texture and appearance. Foam is essential for authentic presentation and signals quality. This isn’t the end of brewing. You return the cezve to the heat until a second froth forms, and that final rise marks when the coffee is fully done.

6. Return Cezve to Heat to Let Coffee Foam and Rise Again

Return cezve to heat to let coffee foam and rise again means reheating the cezve after the first foam rises to allow the coffee to froth and rise a second time. This takes about 30 seconds. You can take the cezve on and off the heat 2 to 3 more times when making Turkish coffee. Doing this helps control foaming and prevents boiling. Repeating it too often can overcook the coffee, burn the grounds, and weaken the foam, resulting in a bitter taste and a loss of traditional texture.

7. Pour Remaining Coffee into Cups

Pour remaining coffee into cups means transferring the unpoured coffee left in the cezve into serving cups after the foam and initial portion have been distributed. To pour Turkish coffee, first spoon or tilt foam evenly into each cup. Then pour the rest slowly. Stop pouring before the coffee grounds at the bottom of the cezve enter the cups. The grounds are not filtered or strained and are meant to stay in the cezve to maintain a smooth texture and avoid bitterness in the final drink.

8. Serve Turkish Coffee with Water to Prime the Palate

Serve Turkish coffee with water to cleanse the palate before drinking. The water removes lingering tastes from the mouth, allowing the coffee's rich flavor and aroma to be fully appreciated. Do not serve Turkish coffee with milk or cream. Traditionally, Turkish coffee is served in small demitasse cups on a tray, with a glass of water and a sweet like Turkish delight or baklava to balance its bold flavor and enhance the experience. Avoid savory or heavily spiced foods, as they clash with the traditional taste profile of Turkish coffee.

How to Make Turkish Coffee without Cezve?

What are the Popular Turkish Coffee Recipes?

The eight popular Turkish coffee recipes are shown below.

• Turkish Coffee with Cardamom: A traditional spiced version where finely ground cardamom is mixed directly with the coffee grounds. Brew it as usual in a cezve, adding ¼ tsp of cardamom per serving before heating.
• Turkish Coffee with Milk: A creamy variation where milk replaces water, resulting in a smoother, less bitter drink. Combine ultra-fine grounds with cold milk in a cezve and heat gently until foam forms.
• Pistachio Coffee Turkish: A flavored version made with roasted ground pistachios blended with Turkish coffee, popular in Gaziantep. Mix equal parts coffee and pistachio powder, then brew slowly in a cezve without letting it boil over.
• Turkish Coffee Ice Cream: A frozen dessert infused with the flavor of strong Turkish coffee, often combined with mastic for elasticity. Prepare a base with Turkish coffee and sugar, chill, and churn in an ice cream maker.
• Turkish Iced Coffee: A chilled twist brewed traditionally, then cooled and poured over ice. Make hot Turkish coffee, let it settle, then pour over ice and optionally sweeten or spice.
• Turkish Coffee Latte: A modern fusion of espresso-style Turkish coffee with steamed milk. Brew strong Turkish coffee and pour over frothed milk, optionally dust with cinnamon or cocoa.
• Turkish Coffee Martini: A cocktail combining Turkish coffee with vodka or coffee liqueur for a bold, aromatic drink. Shake chilled Turkish coffee, vodka, and optional syrup with ice and strain into a martini glass.
• Hazelnut Turkish Coffee: A nutty variation flavored with ground hazelnut or hazelnut syrup. Add ½ tsp of hazelnut powder or a dash of syrup to the cezve with coffee and sugar, then brew as normal.

What is the Best Coffee for Turkish Coffee?

The best coffee for Turkish-style brewing uses 100% Arabica beans with a smooth, rich flavor that provides balance and highlights subtle notes. A medium-to-dark roast adds sweet, chocolatey, and nutty tones with low acidity. The grind should be ultra-fine, even finer than espresso, around 40–200 microns to suspend grounds for foam and allow settling. Freshly roasted beans, ground just before brewing, boost aroma and foam stability. A high-quality aromatic grind creates a velvety, foamy cup and maintains the signature froth layer.

Choosing freshly roasted coffee beans for Turkish coffee means selecting beans roasted within 7–14 days to maximize flavor and aroma. Using stale or old beans results in flat, bitter coffee with weak crema, dull aroma, and reduced depth of flavor. The best option for Turkish coffee is to buy honey or wet processed specialty coffee beans from brands like Colipse and grind them extra-fine before brewing. Most Turkish coffee brands like Najjar, Selamlique, and Kurukahveci Mehmet Efendi are consistent, pre-ground, and widely available but lack peak freshness.

What are the Best Turkish Coffee Brands?

The best Turkish coffee brand refers to a coffee company recognized for producing high-quality Turkish coffee based on flavor, freshness, authenticity, grind fineness, price, and customer satisfaction. It implies consistent taste, traditional preparation suitability, and strong consumer reviews or cultural reputation. The 7 top Turkish coffee brands are listed below.

1. Colipse Arabica Coffee
2. Kurukahveci Mehmet Efendi
3. Nuri Toplar
4. Kahve Dunyasi
5. Selamlique
6. Elite Turkish Coffee
7. Hafiz Mustafa

1. Colipse Arabica Coffee

Colipse Coffee is an online specialty coffee brand offering finely ground Arabica beans in 12 oz, 16 oz, 2 lb, and 5 lb sizes. Colipse’s Arabica blend from Colombia, with notes of red currant, pie cherry, and hazelnut, is a top choice for Turkish coffee because it’s roasted fresh to order. While Colipse isn’t Turkish in origin, it works well for brewing Turkish coffee in a cezve. The coffee is sold on Colipse’s website in 12 oz (340g) packs, ships free within the U.S., and costs $20.99.

2. Kurukahveci Mehmet Efendi

Kurukahveci Mehmet Efendi is a Turkish coffee brand established in 1871 and uses finely ground Arabica beans for cezve brewing. It is a top Turkish coffee brand and has a global reputation for consistent quality. The coffee has a bold, rich flavor and forms a thick, frothy texture. It is widely available and offers authentic taste but requires precise brewing to avoid bitterness. The coffee is sold on Amazon and Grand Turkish Bazaar in 250g packs, is priced from $8 to $15, and ships globally with free U.S. shipping on orders over $50.

3. Nuri Toplar

Nuri Toplar is a Turkish coffee brand founded in 1890 and uses wood-fire roasted Arabica beans for cezve preparation. It is a top rated Turkish coffee brand and maintains artisanal quality through small-batch roasting. The coffee has a smooth, smoky flavor and offers a balanced taste. It is unique in flavor but lacks wide availability outside Turkey. The coffee is available at Grand Turkish Bazaar and Istanbul’s Eminönü shops in 250g packs, is priced from $10 to $20, and ships to select regions.

4. Kahve Dunyasi

Kahve Dunyasi is a Turkish coffee brand started in 2004 and uses Brazilian Arabica beans for cezve brewing. It offers diverse roast options through global stores. The coffee has a spicy, fruity flavor and provides a woody aroma. It is consistent in quality and widely accessible but lacks the artisanal appeal of smaller brands. The coffee is sold at Kahve Dunyasi stores, Amazon, and Walmart in 250g packs, is priced from $7 to $12, and offers free shipping on orders over $40.

5. Selamlique

Selamlique is a modern Turkish coffee brand and blends Arabica beans with flavors like cardamom for cezve brewing. It provides innovative flavor options for diverse preferences. The coffee has a smooth, full-bodied taste and includes sweet or spicy notes. It is creative in variety but has a premium price. The coffee is available on Selamlique’s website and Amazon in 125g packs, is priced from $10 to $18, and ships globally with discounts on bulk orders.

6. Elite Turkish Coffee

Elite Turkish Coffee is a premium Arabica blend, often linked to Mehmet Efendi, and is brewed in a cezve. The coffee has a strong, aromatic taste and creates a frothy texture. It is flavorful and consistent but lacks distinct branding recognition. The coffee is sold on Grand Turkish Bazaar and Amazon in 250g packs, ships globally, and costs $8–$15.

7. Hafiz Mustafa

Hafiz Mustafa is a popular Turkish coffee brand from Istanbul that uses finely ground Arabica beans and is brewed in a cezve. The coffee has a rich, velvety taste and includes subtle sweetness. It is authentic and high-quality but lacks widespread U.S. availability. The coffee is available at Grand Turkish Bazaar and specialty retailers in 250g packs and costs $12–$20.

Where to Buy Coffee Beans for Turkish Coffee?

You can buy coffee beans for Turkish coffee from Colipse. We offer fresh whole bean options in various roasts and origins. Choose from single origin or blends designed for multiple brewing methods, including Turkish-style preparation. Grind beans at home for maximum flavor and aroma using a manual or electric grinder. Colipse offers sizes from 12 oz to 5 lb with free U.S. shipping and resealable packaging. All our beans are roasted to order and suited for both personal use and gifting.

What are the Health Benefits of Turkish Coffee?

The five primary health benefits of drinking Turkish coffee are listed below.

1. Provides Antioxidants
2. Improves Heart Health
3. Lowers Risk of Type 2 Diabetes
4. Protects Against Artery Damage
5. Boosts Physical Performance and Energy

1. Turkish Coffee Provides a Dose of Antioxidants

Turkish coffee contains antioxidants, though in lower amounts than American drip coffee. According to a 2018 study published in Journal of the Science of Food and Agriculture by Antonio Derossi, the brewing method affects antioxidant levels, and Turkish coffee retains many bioactive compounds due to its unfiltered preparation. It still contributes beneficial phenols and antioxidants to the diet. A 2022 study in Chemosphere found that Turkish coffee boosted antioxidant enzymes in cadmium-exposed fruit flies. While it didn’t stop oxidative stress, it reduced fat buildup and showed potential to fight metal toxicity during aging.

2. Heart Health Gets a Boost with Turkish Coffee

Turkish coffee may improve heart health by influencing cardiovascular function. In a 2025 randomized clinical trial from University of Petra published in Nutrients, people who drank Turkish coffee had their heart rate drop by about 8% (from 78 to 71.5 beats per minute) within 90 minutes. The benefits came from its caffeine and chlorogenic acid, which are strong plant compounds left in the coffee because it’s unfiltered. A 2024 study published in GeroScience by Zoltan Ungvari from University of Oklahoma Health Sciences Center found that drinking 1–5 cups of coffee daily is consistently linked to lower risks of T2D, CKD, and possibly stroke. Benefits stem from antioxidants and anti-inflammatory compounds that improve insulin sensitivity and reduce inflammation across age, sex, and region.

3. Turkish Coffee May Lower Type 2 Diabetes Risk

Turkish coffee may help reduce the risk of developing type 2 diabetes. A review by Regina Wierzejska from the National Institute of Public Health concluded that drinking at least 3 cups of coffee per day can lower the risk of non-insulin-dependent diabetes by 20–25%. This benefit is linked to coffee’s polyphenols, which may reduce inflammation and improve insulin sensitivity, though adding sugar could weaken this effect. A 2025 study titled "Acute Cardiovascular Effects of Turkish Coffee Assessed by VO2 Test: A Randomized Crossover Trial," found that healthy young women who drank a standardized dose of Turkish coffee had a significant drop in fasting blood glucose over two hours. The effect is linked to high chlorogenic acids and diterpenes in unfiltered coffee, which improve insulin sensitivity and reduce liver glucose production, lowering type 2 diabetes risk.

4. Arteries Benefit from Turkish Coffee

Turkish coffee may help slow the progression of atherosclerosis by supporting antioxidant and anti-inflammatory defenses. A 2024 review in Antioxidants by Mabel Buelna-Chontal highlights that compounds like chlorogenic, caffeic, and ferulic acids in coffee can prevent LDL oxidation—a key step in plaque formation. These effects suggest that moderate coffee consumption, particularly with unfiltered brews like Turkish coffee, may offer cardiovascular protection, though diterpenes could raise cholesterol if consumed excessively.

5. Turkish Coffee Boosts Energy and Performance

Turkish coffee may enhance exercise performance by increasing energy and reaction speed. A 2015 double-blind randomized trial published in the Journal of the International Society of Sports Nutrition by David D Church found that drinking Turkish coffee with 3 mg of caffeine per kg body weight improved upper-body reaction time and energy within 30 minutes. About 60% of participants ran faster 5 km times versus decaf, confirming caffeine’s measurable ergogenic effects. A 2018 randomized controlled trial published in International Journal of Sport Nutrition and Exercise Metabolism by David C Nieman found that cyclists who drank high-chlorogenic acid Turkish coffee for two weeks reported improved mood and increased blood antioxidant activity. The coffee provided over 1,000 mg of chlorogenic acid and significantly raised plasma caffeine, enhancing mental outlook without reducing inflammation or race time.

What are the Side Effects of Turkish Coffee?

The side effects of Turkish coffee may include insomnia, rapid heart rate, anxiety, digestive issues, cardiovascular risk, and pregnancy complications. Drinking large amounts can lead to restlessness, irritability, and weight gain. A 2025 cross-sectional study published in Metabolites found that among Saudi adults with metabolic syndrome, larger cup sizes and more daily cups of coffee were significantly linked to higher triglyceride levels, higher BMI, and increased waist circumference.

Turkish coffee may increase certain cardiovascular risk markers. A 2019 randomized crossover clinical trial published in Progress in Nutrition found that drinking at least 3 cups of unfiltered Turkish coffee daily for 4 weeks significantly increased homocysteine, and dark roast raised total cholesterol. Blood pressure and glucose stayed stable, but regular intake may modestly affect lipid and homocysteine-related heart risk. In contrast, a 2015 study published in Experimental and Therapeutic Medicine analyzed 122 Turkish adults and found no significant differences in cholesterol or triglyceride levels between non-coffee drinkers, Turkish coffee drinkers, and instant coffee drinkers.

High caffeine intake from Turkish coffee may impair newborn growth. A 2022 study published in Nigerian Journal of Clinical Practice reported that Turkish pregnant women consumed an average of 345 mg of caffeine daily, exceeding the 200 mg/day limit set by most health authorities. While caffeine wasn’t directly linked to low birth weight, higher intake still correlated with smaller babies and shorter birth length.

How Does Turkish Coffee Compare to Other Brewing Methods?

Turkish coffee differs from other coffee brewing styles by using ultra-fine grounds, no filtration, and slow simmering for a thick, strong cup. Unlike drip or French press, it leaves sediment in the cup and produces rich foam. It’s unfiltered, intense, and often served with sugar and water.

What is the Difference between Turkish Coffee and Espresso?

The main difference between Turkish coffee and espresso is the brewing method and texture. Turkish coffee is boiled with ultra-fine grounds and served unfiltered, resulting in a thick, foamy drink with sediment. Espresso is brewed under high pressure with finely ground beans, producing a concentrated shot with crema but no grounds in the cup.

What is the Difference between Turkish Coffee and Greek Coffee?

The primary difference between Turkish coffee and Greek coffee is cultural branding; both use the same preparation method with finely ground coffee, water, and sugar brewed in a cezve. Turkish coffee is associated with Ottoman tradition, while Greek coffee emphasizes Greek heritage. Flavor, texture, and foam are virtually identical.

What is the Difference between Turkish Coffee and Arabic Coffee?

Arabic and Turkish coffee differ in ingredients and preparation. Arabic coffee uses lightly roasted, coarse grounds with cardamom, whereas Turkish coffee uses dark-roasted, ultra-fine grounds without spices. Arabic coffee is also brewed longer and served foam-free in larger pots.

What are the Uses of Turkish Coffee besides Drinking?

Turkish coffee is used beyond drinking for body scrubs and in cooking desserts like cakes, tiramisu, and brownies. As a body scrub, Turkish coffee grounds mix with coconut oil, salt, or sugar to exfoliate skin, boost circulation, and reduce cellulite using caffeine’s tightening effect. In Turkish coffee tiramisu, coffee replaces espresso to add a rich Middle Eastern flavor to cream and cake layers. Turkish coffee cake uses intense coffee, cardamom, and nuts for a moist, spiced dessert. Brownies mix ground coffee or espresso powder with chocolate and cardamom for fudgy, aromatic depth.

What are the Facts About Turkish Coffee?

Key facts regarding Turkish coffee cover its 2013 designation by UNESCO as an Intangible Cultural Heritage, the yearly observance of International Turkish Coffee Day on December 5, its origins in Ottoman customs like the tradition-based ability to divorce over coffee, and a 2025 boycott in India caused by Turkish foreign relations.

• Turkish Coffee UNESCO Intangible Heritage: Turkish coffee culture and tradition were added to UNESCO’s Intangible Cultural Heritage list on December 5, 2013, recognizing its cezve brewing method and role in social rituals. This status was secured by a 2010 ministry report and the Turkish Coffee Culture Association’s efforts.
• International Turkish Coffee Day: International Turkish Coffee Day is celebrated on December 5, following UNESCO’s 2013 recognition. It was officially recognized in Washington, D.C., in 2020 through efforts by the Turkish Coffee Lady Foundation. On December 5, 2024, the 11th World Turkish Coffee Day was celebrated globally with events across Türkiye and diaspora communities, and a U.S. Congressional statement by Rep. Don Beyer recognizing the day.
• Turkish Law on Coffee and Divorce: Historical Ottoman law in the 16th century allowed women to divorce husbands who failed to provide daily coffee, reflecting its cultural value. Though cited in folklore, this rule was not adopted into Turkish law after 1923. No modern divorce cases based on coffee are documented.
• Indian Boycott of Turkish Coffee: A consumer-led boycott of Turkish goods began in India on May 18, 2025, following Turkey’s support for Pakistan in the Kashmir conflict. The AICPDF, representing 13 million grocery stores, announced an indefinite halt to Turkish imports, including Turkish coffee, affecting $234 million in food items and $81 million in apparel.