“A cup of coffee for the sake of forty years” is one of the most well-known sayings in Turkish. What is actually meant by this saying is the value of shared moments, conversations and friendships in particular. The meaning of Turkish coffee, however, is not limited to this. Turkish coffee, which is intertwined with the daily lives of Turkish people, is among the indispensables of Cypriot people in particular. Coffee is sip with pleasure to start the day with more energy as soon as one wakes up, and during conversations and breaks.  The importance of coffee does not end here; the coffee tradition still goes on when asking for the girls in marriage.

Do not believe in fortunes but do not forget to have your fortune told!

Coffee fortune is one of the first things that come to mind when coffee is mentioned. This habit is generally continued by women who visit each other. After drinking the coffee served by the host, women turn the cup upside down and make a wish. As the coffee grounds flow down to the small plate, they make shapes inside the cup. People who interpret these shapes make up many stories.

Tradition lasting for centuries

Meeting of Turkish people with coffee dates back to couple of centuries ago. According to the information, Turks heard about coffee from Yemen in the first place. Nearly 450 years ago, governor of Yemen Özdemir Pasha transports coffee to the palace.  Even today when their coffee is late some people use the saying “Is it coming from Yemen?” According to another myth, a shepherd from Arabistan disclosed the value of coffee beans for the first time in the 9th century.

Flavour that is spread to the world

Consumption of coffee increases to such extent after coffee agriculture starts in southern parts of Arabistan and Yemen on 15th century that it spreads fast to the west and reaches to Anatolia on 16th century and European countries on 17th century. What is interesting is that although its origins are not from Turkey, the fame of Turkish coffee is spread to all around the world. Turkish coffee is produced from high quality coffee beans called Arabica, which does not grow in Turkey.

It takes talent to make it

Roasted beans should immediately be packaged or consumed after being grinded so that they do not lose their fabulous flavour.  The residue that sinks to the bottom of the Turkish coffee after being cooked and served is called “telve.” Another important aspect of coffee is its foam. It takes talent to make foamy coffee, which is also an indicator of the value given to the guest. Turkish coffee is made in four different ways. Coffee made without sugar is called “plain”, with a little bit sugar is called “coffee with a little sugar”, with a spoon of sugar is called “medium” and with a lot of sugar is called “coffee with sugar.” The most delicious Turkish coffee can be cooked in a copper coffeepot on a brazier.