Reading the Turkish coffee cups and Turkish coffee fortune-telling is a very famous Turkish coffee ritual in this geography. We don’t know the story of the Menengic kahvesi/Qehweya Kezwanan but as you mentioned in the passage the preparation style is the same with Turkish caffe. This hasn’t studied yet, but Kezwan café could be the origin of the Turkish café also. We know that the Kezwan is native to Kurdistan and Anatolia, but Café is not, it is from Arabia(Yemen, https://en.wikipedia.org/wiki/Coffea_arabica). Ottoman royalty first encountered coffee culture in the 1st quarter of the 16th century, but the drink wasn’t popular in the Ottoman palace until the reign of Suleiman the Magnificent(2nd quarter of 16th century). Ottomans learned café from Arabs but, unfortunately, Arabs never prepared café in Turkish café style. Then, how the Ottomans learned to prepare the Arabic café in the current style? Of course, they knew how to cook menengic in this way then why not café? This is an idea/claim, and it needs to be studied. L, Ergun P, Kaymaz E. A drink befitting the slow food Movement: Turkish coffee. Motif Akademi Halkbilimi Dergisi. 2019;12(27):624–36. https://doi.org/10.12981/mahder.580407. Dibek Coffee is a type of Turkish coffee that emerged from the way the coffee beans were ground [ 45]. In the beginning, Dibek was two slightly dimpled stones used to grind roasted coffee beans, and by rubbing these two stones together, the coffee beans were crushed and ground, later the Dibek had a deeper and more useful structure [ 45]. The roasted coffee beans in the Dibek are crushed with a wooden or iron hammer until they reach the desired size [ 45]. The structure of the roasted Coffee that is pounded in a stone Dibek is coarse-grained and does not turn into powder [ 38]. With this method, the aromatic oils of the coffee are revealed, and it contributes to foam protection when the coffee is cooked [ 45]. Dibek Coffee stands out as a local Turkish coffee in some cities in Türkiye. Dibek Coffee is traditionally prepared in a Coffeehouse in Kırklareli, which has been around for 142 years [ 45]. In addition, Dibek Coffee is counted among the local products of the Gökceada district of Canakkale [ 47] and Zeytinliköy of this district [ 38]. It is emphasized that Dibek Coffee is a drink that can represent the gastronomy of Izmir and the Peninsula (Urla, Seferihisar, Sıgacık, Cesme, Alacatı, and the surrounding villages) [ 39]. Ash Coffee (Turkish coffee on coal embers)

Orhan, Ilkay Erdogan; Senol, F. Sezer; Gulpinar, A. Rifat; Sekeroglu, Nazim; Kartal, Murat; Sener, Bilge (2012). "Neuroprotective potential of some terebinth coffee brands and the unprocessed fruits of Pistacia terebinthus L. and their fatty and essential oil analyses". Food Chemistry. 130 (4): 882–888. doi: 10.1016/j.foodchem.2011.07.119. What does a snake mean in coffee cup reading? A snake shape in your coffee cup means that you will have good health and long life. Due to its ingredients such as mastic gum, goat horn, cocoa, Menengiç, it is known as 7 blend OttomanWe hope you enjoy this guide to traditional Turkish coffee! Let’s continue with lovely tiny coffee cups. Heartwarming Traditional Turkish Coffee Cups Bozagcı EC, Çevik A. Gastronomy museums as destination attraction: safranbolu Turkish coffee museum. Uluslararası Türk Dünyası Turizm Araştırmaları Dergisi. 2021;6(2):320–30. https://doi.org/10.37847/tdtad.1016819. Kasapoğlu Akyol P. The usage of earth and its traditions in our culture. Çevrimiçi Tematik Türkoloji Dergisi. 2012;4(1):316–33. It is reported that there are 40 types of coffee in Safranbolu Turkish Coffee Museum [ 70]. As a result of the document analysis made in this research, there are 26 different types of local Turkish coffee directly belonging to the cities or regions. Suggestions

Local Turkish coffee kinds, whose features are determined according to the codes of “coffee content,” “service style,” “cooking method,” and “differential from Turkish coffee,” are grouped under the following categories: Explore the long history of coffee in Turkey and the Ottoman Empire at the Coffee Museum in Safranbolu, a quaint town in the northern part of the country. The displays include a variety of implements used in making Turkish coffee in its different styles, many of which can be tasted in the museum cafe. Kurdish coffee ( Kurdish: (قاوەی کوردی) Qehweya Kurdî or Qehweya Kezwanan [1]) or menengiç coffee ( Turkish: menengiç kahvesi), meaning pistachio coffee or terebinth coffee, is a traditional hot beverage in Kurdish [2] [3] [4] and Turkish cuisine. [5] [6] [7] [8] It is made of ground roasted terebinth fruits (related to the pistachio) as the main ingredient, and is caffeine-free. [2] [7] It is particularly popular in parts of southeastern Anatolia. [9] History [ edit ] So, why is Turkish coffee served with water? Is it about health or just a routine? This serving has many reasons to talk about. Turkish coffee is usually served with a small glass of water. The water is used to clean your palate and prepare you for the next sip of coffee. It also helps to cool down the coffee so that it does not burn your tongue.

Coffee is a tropical plant and has different varieties. On the other hand, one of the two most known coffee types in the world market is coffee Arabica and the other is coffee Robusta [ 1, 5, 14]. It is necessary to use Arabica coffee beans to make Turkish coffee [ 15]. Roasting degree is one of the most important factors in the taste of Turkish coffee. To achieve the characteristic flavor of Turkish coffee and grind it finely, the beans should remain moist after roasting and not be completely dried. When finely ground, the coffee will heat up because of the friction during grinding, and this heat it produces will create the “post-roasting” effect [ 16]. Turkish coffee is defined as coffee that is cooked in a coffee pot (cezve) on low heat, with sugar, medium, or plain [ 17]. While making Turkish coffee, 8 g of ground coffee and a cup (70 g) of room temperature water are mixed with a wooden spoon in a copper coffee pot (cezve). It is cooked on medium heat for 2–2.5 min without stirring. The coffee is taken from the heat without boiling and added to the Turkish coffee cup at a 45-degree angle [ 18]. The homeland of coffee is Ethiopia [ 1, 2]. It is stated that coffee was brought to Yemen in the 14th [ 3] century and started to be consumed as a beverage in the same century [ 4]. It is claimed that coffee was first brought to Mecca and Medina from Yemen [ 5] and then Anatolia was introduced to coffee through pilgrims in Mecca and Medina [ 1]. It is seen that different dates are given for the arrival of coffee in Istanbul [ 4]. It is accepted that coffee came to Istanbul in the early sixteenth century [ 6]. Additionally, in most of the sources, it is stated that the Governor of Yemen, Ozdemir Pasha, brought coffee to Istanbul first, and he had the coffee tasted by Suleiman the Magnificent [ 1, 4, 7].