Turkish coffee, or Türk Kahvesi as it is called in its country of origin, is a way of preparing coffee developed in the East, where it is actually a real ritual linked to tradition and major events. Coffee was a prerogative of Arab countries long before it became a must in the Western world as well. It was in fact 1554 when the first coffee shop was established in Istanbul, which quickly became a meeting place for merchants seeking business, but also simple social exchanges. The ritual of coffee was soon joined by that of conviviality, and it is also for this symbolic reason that it was later included in the UNESCO Intangible Heritage List. A legend also tells of an episode in which it was Allah who served this drink to Mohammed himself who, exhausted by the heat of the desert, managed to regain his strength and defeat 40 enemy horsemen.
Turkish coffee preparation
Turkish sand coffee is prepared using on large hot plates covered with hot sand in which the cezve, a typical pot with a long, narrow handle and an elongated body, is sunk. Inside this instrument, water is brought to the boil to which coffee powder is then added, which is usually finely ground just before being used, so that both aroma and taste are preserved. For Turkish coffee the amount of coffee powder to be used is 1 g per 10 ml of water. Together with the powder, sugar is also added; everything is then mixed and the cezve is put back on the stove, continuously stirring the coffee inside. When the mixture boils again, the coffee is ready to be served in cups a little larger than those used for espresso. Before enjoying it, spices such as cardamom or cinnamon can be added to the Turkish coffee, the choice of which varies depending on the region. In any case, the resulting drink is rather thick and rich in aroma.
The difference with Italian espresso is that traditional Turkish coffee is not filtered, neither during preparation nor before pouring it into the cups. This is why one waits a few minutes before drinking it, so that the residual coffee powder settles at the bottom of the cup. And it is from this precise detail that caffeomancy seems to have originated, i.e. the art of reading a person’s future from the remaining coffee grounds.
Turkish-style coffee: is it good or bad?
Precisely because of the way it is prepared, the amount of caffeine in Turkish coffee is twice as much as in ordinary coffee. The positive and negative effects of Turkish coffee are therefore mainly related to this aspect. Among the negative ones are increased blood pressure, insomnia, tachycardia, and gastric secretion. Another negative characteristic of Turkish coffee is the fact that it can often have substantial amounts of sugar added. To remedy this problem, one could opt for sweetening spices that are already traditionally part of its preparation.
On the other hand, positive aspects of Turkish coffee include the stimulation of muscular and cerebral reactivity, which has been proven by several studies[1]. Furthermore, this kind of coffee contains higher amounts of antioxidants naturally present in coffee beans, but less extracted in preparations such as espresso, and associated with beneficial effects on inflammation, but also in regulating blood pressure and cholesterol levels. Caffeine consumption is also associated with the prevention of neurodegenerative diseases such as Alzheimer’s and Parkinson’s, and in general in the decline of cognitive functions. Turkish coffee with cardamom is often associated with various beneficial effects, including the antioxidant and anti-inflammatory effect of the compounds it contains.
Much more than just coffee
The consumption of Turkish coffee is never to be relegated to moments of haste but is typical of solemn events as part of ceremonies, including weddings and religious rites. Turkish coffee is traditionally linked with hospitality and respect. Even today guests are served coffee three times in a row as a sign of kindness. The way coffee is served in Turkish homes is extremely important and is associated with the host’s own reputation. It is not so much the cup used that is important, but the consistency of the coffee itself that is served: it must be thick and with lots of foam. It is then sufficient to wait a few to enjoy the freshly brewed drink in small sips. And, why not, to have your fortune read by consulting the grinds left at the bottom of the cup.
[1] Source: Caffeine ingestion and muscle metabolism during prolonged exercise in humans
L.L. Spriet, D.A. MacLean, D.J. Dyck, E. Hultman, G. Cederblad, T.E. Graham – PubMed (nih.gov)