December 5 is observed as World Turkish Coffee Day, commemorating the recognition of Turkish coffee on the UNESCO list of Intangible Cultural Heritage of Humanity since 2013. This global celebration pays tribute to the traditional method of crafting the beloved and revitalizing beverage, TuraNews.kz reports.
In Türkiye, the significance of coffee is deeply ingrained in social customs, with important meetings and post-meal conversations often beginning with the question, “How would you like to drink your coffee?”
Since its recognition by UNESCO, December 5 has been annually commemorated as World Turkish Coffee Day. The cultural heritage of Turkish coffee traces back centuries, originating in the 16th century and spreading across the expansive Ottoman geography with its rich rituals, traditions, and cultural values. In Turkish culture, breakfast, known as “kahvaltı,” literally translates to “before coffee,” underscoring the integral role of coffee in daily life. Visitors to friends or relatives in Türkiye are always welcomed with Turkish coffee, a staple at weddings, engagements, births, and various other occasions.
The preparation of Turkish coffee has remained unchanged for centuries, contributing to its unique character. Made by brewing finely ground and powdered coffee beans in cold water using a special container called a “cezve,” the coffee is boiled until foam forms. It is then poured into cups, creating a velvety foam on top. Distinguishing it from other coffee types, Turkish coffee includes the base and is served with a glass of water, Turkish delicacies, or other sweets.
While the grinding and preparation methods for Turkish coffee may vary across regions, certain variations showcase the diverse influences and local traditions. For example, the tradition of using mastic gum from mastic trees in the Aegean region has led to a unique style of Turkish coffee. Gaziantep, a city in Southeast Anatolia and the homeland of pistachios, is renowned for its Menengiç coffee, made from the dried beans of the Pistacia terebinthus tree. Dibek coffee, ground in a stone mortar, has gained popularity as a mild alternative served with milk. In Türkiye’s southeastern regions of Sanliurfa and Mardin, Mırra coffee, known for its robust and bitter profile, remains a common preference.
