Turkish cultural heritage: a cup of coffee

• Main Authors: Birsen Yılmaz, Nilüfer Acar-Tek, Saniye Sözlü
• Format: Article
• Language: English
• Published: BMC 2017-12-01
• Series: Journal of Ethnic Foods
• Subjects: Coffee; Nutrition; Traditional food; Turkish coffee; Turkish culture
• Online Access: http://www.sciencedirect.com/science/article/pii/S2352618117301841

Setting out a fabulous journey from a tiny bean, coffee is the stimulant of the heart and mind and a mysterious plant that strengthens friendship and also takes your tiredness away during the day. Although information on how and where the coffee came from is not clear, Sheikh Şazeli is regarded as the “father” by coffee makers. The word coffee originates from “Kaffa”, a primary coffee production center in Abyssinia, Africa, which can be considered the homeland of coffee. According to this consideration, in Abyssinia, coffee was consumed with bread; it was then pulped and brought to Yemen, and Yemeni people started to cultivate coffee. The word “kahve” in Turkish does not mean the coffee plant like its synonym in Arabic but means the beverage made by boiling. Turkish coffee is a blend of high-quality Arabic-type coffee beans, originating from Brazil and Central America and moderately roasted and ground finely. The way it is prepared differentiates Turkish coffee from others. This coffee was called Turkish coffee because of a new method of preparation invented by Turkish people where it is boiled in copper coffee pots. Turkish coffee that has spread around the world with this name has been an indispensable part of the cultural and social history of Turks.