Turkey is one of the countries with a rich coffee culture. This tradition, which dates back to the Ottoman period, has led to the emergence of unique coffee varieties in different regions. Each one reflects the taste, cultural background and history of the region. In this article, we take a closer look at seven unique types of coffee from all over Turkey. So, what are the different types of Turkish coffee? What are the varieties of Turkish Coffee? Let's explore together...
A Guide to the Most Popular Varieties of Turkish Coffee
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Mırra - The Hard Face of the Southeast
Mırra takes its name from the Arabic word “murr”, which means “bitter”, and confirms this name with its taste. Mırra, especially consumed in Southeastern Anatolian cities such as Şanlıurfa, Mardin and Adana, is prepared by boiling it several times, unlike classical Turkish coffee. The coffee beans are brewed several times in special coffee pots and served in small cups without handles in portions of a few sips. Mırra is a strong and bitter type of coffee served at funeral homes in the region and at the end of Sıra Nights.
Cilveli Coffee - Manisa's Elegant Treat
Cilveli coffee, a speciality of Manisa, is cooked like classic Turkish coffee, but is served with a sprinkling of double-roasted and ground almonds. Sometimes, a powdered mixture of two different spices is added to the almonds. Serving the coffee with a small spoon is an elegant detail to prevent the almonds from sinking to the bottom. Cilveli coffee was specially prepared for the princes during the Ottoman period, and over time, it became a coffee that was carefully cooked during the promise ceremonies of the girls to be married.
Source: Bilgiustam
Süvari Coffee - the thin-bellied flavour of the Aegean and Mediterranean
Known as “Süvari” in the Aegean region and “Tarsusi” in the Mediterranean region, this type of coffee is served in thin-waisted tea glasses, unlike classic Turkish coffee. Made by boiling double-roasted coffee beans several times, Süvari coffee has less foam and a stronger taste. It is usually preferred black and is ideal for those who want to enjoy their coffee with a cup of tea.
Source: Bi'Kahvearası
Menengiç Coffee - The Natural Flavour of the Southeast
Menengiç coffee is made by drying and roasting the fruits of the menengiç tree, also known as “chitlembik” or “bıttım”. This caffeine-free coffee is especially popular in Southeastern Anatolian cities such as Siirt and Mardin. Menengiç coffee can be cooked with water or milk and offers a mild flavour. It is also often consumed because it is known to be good for eczema among people.
Source: Aydogarbaharat.com
Dibek Coffee - The Flavour of Traditional Grinding
Dibek coffee is made by grinding coffee beans in stone or wooden mortars. This grinding method gives the coffee a thicker texture and a softer drink. Dibek coffee, which is more famous in the Aegean region, is more aromatic and thicker than classic Turkish coffee. The cooking method is exactly the same as classic coffee.
Kervansaray Coffee - Adıyaman's Rich Blend
Kervansaray coffee, which belongs to the Adıyaman region, is made from a mixture prepared by adding it to Turkish coffee. In addition to Turkish coffee, it contains chocolate, gum drops, menengiç, cream, carob and salep. These rich ingredients give the coffee an intense and sweet aroma. Similar to instant dibek coffee, it is more intense and sweeter than Turkish coffee, although it is soft to drink.
Source: Kısıkateşakademi
Tatar Coffee - the creamy flavour of the Crimean Tatars
Tatar coffee is a version of Turkish coffee, drunk and prepared in line with Crimean Tatar customs. Unlike Turkish coffee, it is drunk before a meal and served in cups called “Tostakay”, which are larger than coffee cups and smaller than mugs. The recipe calls for 2 teaspoons of clotted cream on top of the Turkish coffee, resulting in a softer coffee. Depending on preference, it can be drunk with sugar on the side, or sugar can be added to it.
Turkey's Coffee Heritage
These coffee varieties, which are spread all over Turkey, are not only beverages, but also part of our cultural heritage. Each one reflects the history, traditions and palate of its region. Experiencing these coffees is a unique opportunity to learn more about Turkey's rich cultural fabric.