| Question | Answer |
|---|---|
| Price of a coffee | A few Turkish lira depending on the place; prices move fast, check the menu |
| How to drink it | Slowly; do not drink the grounds |
| Sugar levels | sade (none), az şekerli (little), orta (medium), şekerli (sweet) |
| Workshop | Brewing and cup reading, book ahead (duration and price: see the listing) |
| Where to try it | Eminönü and Spice Bazaar, Beyoğlu, Kadıköy, Old City |
A little history
Coffee reached Istanbul in the 16th century and, according to historians, the city's first coffeehouses opened in the 1550s; they became places for conversation, games and poetry. Turkish coffee has kept that social role: it is served after a meal, during a visit, or when asking for a hand in marriage, where by tradition the bride-to-be sometimes brews a salty coffee for the suitor.
How it is made
- Pour one cup of cold water per person into the cezve, add a spoon of very fine coffee and sugar to taste.
- Heat gently and do not stir after the first moments. When the foam (kaymak) rises, take the cezve off before it boils.
- Serve in a small cup, with a glass of water and often a piece of Turkish delight.
- Wait for the grounds to settle before drinking, and leave the bottom of the cup.
The foam is the sign of a good coffee: do not stir it once served.
Where to try it in Istanbul
- Eminönü and Spice Bazaar: merchants roast and sell ground coffee around the Spice Bazaar; the best place to buy coffee to take home, with the roasting shops of the district.
- Beyoğlu: small cafés on İstiklal Avenue and the passages leading off it.
- Kadıköy: neighbourhood cafés and roasters, see the Kadıköy guide.
- Old City: cafés and tea houses near Sultanahmet; our article on cafés and tea houses in Istanbul lists more.
Cup reading (kahve falı)
After drinking, you turn the cup upside down on the saucer and wait for it to cool. The shapes left by the grounds are then interpreted: it is a game and a tradition, not a science. Workshops for visitors often include it.
The introductory workshop
An introductory workshop is the simplest way to learn to make Turkish coffee: you handle the cezve, set the sugar and leave with the method. We recommend the Turkish coffee-making workshop with cup reading shown in the box on this page, which combines both: duration, place, price and language should be checked on the listing when you book, as we could not confirm them. Book ahead in high season, and avoid placing it on a tight departure day.
What to bring home
A copper cezve and finely ground coffee for cezve are sold in Eminönü and the Grand Bazaar. Ask for ground "Türk kahvesi", not filter or espresso coffee. For more souvenir ideas, see our shopping in Istanbul guide.
