Turkish coffee is an integral part of life in Turkiye. It is often served with a glass of water and a piece of lokum. — Courtesy photo
Guests treated to Turkiye’s famous coffee and cuisine at ambassador’s residence in KL
THICK, frothy foam and lingering aroma – Turkish coffee is more than just an addictive beverage; it has long been a staple in Turkish society that is deeply interwoven with traditions, social gatherings and daily rituals.
Its preparation and consumption are an art form, passed down through generations and its unique flavour has beguiled coffee lovers worldwide.
To commemorate World Turkish Coffee Day on Dec 5, guests including those from the media and diplomatic service were treated to coffee along with the country’s scrumptious cuisine at the home of Turkiye’s Ambassador to Malaysia Emir Salim Yuksel in Kuala Lumpur.
“This day is important to us as it is part of our culture, where our coffee revolves around our socialising, be it during weddings, birthdays and conversations. It’s not just a drink.
“Turkiye is not a coffee producing country, but coffee has been deeply embedded in our culture and society since the 16th century during the Ottoman empire, brought into Istanbul from Ethiopia and Yemen.
“In that sense, our Turkish coffee comes with a unique way of serving and brewing, also widely accepted by different countries mostly in the Middle East and the Balkans,” he said at the event.
He added that this year was also the 10th anniversary of the inscription of Turkish coffee on the Unesco Intangible Cultural Heritage List.
The beverage is truly an integral part of Turkish life.
In fact, the Turkish word for breakfast is kahvalti, which literally means “before coffee”.
Yuksel (centre) with Ates (right) watching the brewing of Turkish coffee at the ambassador’s home in Kuala Lumpur. — AIDA AHMAD/The Star
When visiting friends or family in Turkiye, you will always be offered Turkish coffee as a welcome drink.
At the event, guests were shown a demonstration of the preparation process, which was as much an experience as the coffee itself.
Finely ground coffee beans were heated in a cezve, a small copper pot, over low heat, creating a thick brew.
The coffee was then poured into small cups, leaving behind a layer of rich foam, known as kopuk.
There is a uniqueness to making Turkish coffee traditionally by using a pan filled with sand that is heated over an open flame. This allows for the heat to be evenly distributed.
Turkish coffee is often served with a small glass of water and a piece of lokum (Turkish Delight).
Ephesus Global became the main distributor of Kuru Kahveci Mehmet Efendi Turkish coffee in Malaysia in June 2019.
“Turkish coffee is different from other coffee because of the brewing style which normally uses a coffee filter.
“We use pure Arabica beans and heat with no filter.
“We do not add sugar or milk at the beginning of brewing,” said Ephesus Global Trading Sdn Bhd director Mert Ates.
Another special feature of Turkish coffee is how the grounds sink to the bottom of the cup and this should not be consumed.
The leftover grounds are instead used to tell your fortune, where a fortune teller will interpret the leftovers in the cup.
In Turkiye, the traditional Turkish proverb highlights the importance of coffee to Turkish culture — “every cup of coffee carries 40 years of memories”.
