Why is Turkish Coffee Drinked in Small Cups?

Special cooking styles, whopping foam and insatiable taste… There is no one who does not know that this beverage, which is thought to require great skill even to cook, comes from the word “breakfast”, that is, its original form is “under coffee”.

Now is The unknowns of Turkish coffee Let’s take a closer look and see what distinguishes this type of coffee from others.

It is worth mentioning the history of Turkish coffee, which is considered one of the cultural values ​​from the Ottoman Empire to the present day.

The origin of Turkish coffee, which has a unique tradition with its cooking method, presentation and taste, dates back to the 14th century. Its origin is Yemen and Abyssinia and Arrival in Turkey and it is 2 years after it was extracted in those lands.

This coffee was first produced in 1517. Ottoman governor of Yemen to Istanbul by Özdemir Pasha is brought. The coffee that comes to Istanbul is started to be cooked in coffee pots and vats, and thus Turkish coffee emerges with a cooking method that has never been seen before.

It is known that the first coffeehouse was opened in Tahtakale 30 years after the arrival of coffee in Istanbul. After this period, coffee houses, Social centers of Ottoman culture and Turkish coffee consumption begins to spread.

It is said that the main source of coffee’s becoming drinkable and going to Europe is Anatolia.

Venetian merchants traveling in the 17th century, takes coffee to Europe and “Turkish coffee” introduces as.

Turkish coffee began to be loved and consumed in European countries, especially France, in the 1670s. In addition, special preparation techniques of this coffee, mortars, coffee pots, cups and silverware the growth and development of business areas that contribute to these contributes.

Turkish coffee, together with espresso almost all over the world today one of the most consumed types of coffee It is one of the best places in the world and it is possible to find Turkish coffee in a restaurant in many parts of the world.

Turkish coffee is obtained by blending the Arabica type roasted coffee beans produced in Central America and Brazil.

These beans are extra finely ground and unlike most coffee brewing processes today, cooked over direct fire. Again, compared to other coffees, it is softer, dense and aromatic.

It reveals its difference with its unique aroma, foam and grounds. Moreover, it is the only type of coffee served with ground coffee. One of the reasons that makes Turkish coffee so important and unique is undoubtedly its taste. According to the degree of roasting, flavors in coffee and the amounts of these flavors change shows.

For example, it has been proven as a result of various researches that there are approximately 50 different odor and flavor substances in lightly roasted coffee, 59 in moderately roasted coffees, and 65 different flavors in dark roasted Turkish coffee. It should also be noted that this flavor was released in 2013. Included in UNESCO’s Intangible Cultural Heritage List He has also managed to enter.

Everything is ok so far, but why is a special cup needed for Turkish coffee, while all other coffee types are consumed in classic cup sizes?

Turkish coffee cups vary in volume from 60 to 120 ml, and porcelain ones are also acceptable. Why not bigger, if the answer to the question is keeping its flavor relating to.

Smaller cups are preferred to keep the coffee warm longer and to allow time for the grounds to settle to the bottom. Thin-walled cups absorb less heat from the beverage. cools coffee slower and thus keeping it warm for a longer period of time.

Turkish coffee is rarely served as well as the cup. “cavalry” It is also consumed in thin-waisted tea glasses called the so-called thin tea cups, but the foam rate will vary according to what is consumed in the cup.

Another reason why coffee is consumed in cups is to preserve its foam.

The foam rate of Turkish coffee is undoubtedly one of the most important elements of this flavor. Although it is rarely preferred without foam, the one with plenty of foam is generally considered acceptable. In addition, the foam rate of coffee how hot it will stay is also linked. The more foam the Turkish coffee has, the longer that coffee will stay hot.