While the exact origin of Turkish coffee is debated, its ancient brewing method is steeped in legend and history that dates back centuries. One popular story often recounted is that of Kaldi, an Ethiopian goat herder.
Legend has it that Kaldi discovered the energising effects of coffee when he noticed that his goats became unusually lively and spirited after eating the berries from a certain tree. Curious about this phenomenon, Kaldi sampled the berries himself and experienced a similar burst of energy. Intrigued by the discovery, he shared it with a local monastery.
At the monastery, the monks found that brewing a drink from the roasted beans helped them stay awake and alert during long hours of prayer. The knowledge of these "magic" beans eventually spread across the region.
Coffee cultivation and preparation methods evolved over time, and by the 15th century, coffee had made its way to the Arabian Peninsula. It was in the bustling markets of cities like Istanbul (formerly Constantinople) that the method of brewing coffee as we know it today began to take shape.
The earliest documented evidence of coffee being prepared in the Turkish style comes from the 16th century. The Ottomans, who had embraced coffee as an integral part of their culture, perfected the method of grinding coffee beans into an ultra-fine powder and then boiling the grounds with water and sugar (if desired) in a special pot called a "cezve" or "ibrik."
The brewing and serving of Turkish coffee became an art form, complete with intricate rituals and customs.
With its roots in legends and the bustling markets of the Ottoman Empire, Turkish coffee has a truly timeless brewing method with a story that captivates coffee enthusiasts worldwide.