Turkish Coffee World

2012-05-22T02:29:00.001-07:00

Discovery Ball 2012 at The California Science Center in Los Angeles

2012-02-24T06:01:00.000-08:00

This is the original shop, located at Eminonu district of Istanbul, where Mr. Mehmet Efendi started his roasting company in 1871. Today it is the oldest and the biggest roasting company in Turkey. Even though there are many brands these days, people still line up in front of it everyday to buy freshly roasted coffee. You can also by this coffee from our web site here in US because they use the latest fully automated filling and sealing machines to package coffee in specially designed cans that preserve the coffee's freshness up to its expiry date, keeping it as fresh as the day it was ground.
Visit us at http://www.TurkishCoffeeWorld.com

Turkish coffee potential symbol for EU bid

2012-01-20T17:48:00.000-08:00

It's becoming clear that European Union Affairs Minister and Chief Negotiator Egemen Bağış aims to place Turkish coffee in the limelight of cultural negotiations. Ilhan Çulha recently published an recently published an article over at Today's Zaman that illustrates that fascinating intersection-- where Turkish coffee meets politics.

At a speech to organized by the Turkish Coffee Culture and Research Association, Bağış declared his support for Turkey's premier beverage with staunch pride:

“I drink Turkish coffee and claim it as my own,” he said. He also noted that “Turkish coffee is a good symbol for Turkey’s accession process to the European Union.”

Bağış had more interesting things to say, noting that the culture and originality of the beverage should not be sacrificed for technological advancement-- perhaps a statement critical of the European Union's tendency toward cultural standardization?

You can check out the article here. We agree that Turkish coffee is a great metaphor for the freshness of Turkey's political and cultural aspirations. What do you think?

Dear Albanians: We Are At Your Service!

2011-12-13T10:40:00.000-08:00

Yes folks, it's that wonderful time of year again.

Lately things have been hectic at Turkish Coffee World as we gear up for the holiday rush (who wouldn't want to find a Turkish coffee gift basket underneath the Christmas tree?) That's no excuse for the measly posting rate on this blog-- but I do plan to post far more often as we approach the new year.

Pending that whole end-of-the-world scenario falls flat, of course.

Although much of our energy has been directed toward our seasonal traffic, we are proud to make a very special announcement: Kafe Shqiptare has produced the worlds first uniquely Albanian coffee!

And here's the best part: we are now the sole U.S. supplier for their Albanian coffee!

We are overjoyed by this opportunity to support Albanian culture!

From the shores of the Adriatic to the smallest mountain village and from the streets of Tirana to the cities of the New World, there is one thing that brings together all Albanians: love of coffee.

Kafe Shqiptare was born out of an independent spirit and a love of the distinctive coffee-house culture Albanians share. Kafe Shqiptare SKËNDERBEU has introduced the world’s first uniquely Albanian coffee, firmly rooted in the finest traditions of the Albanian coffee house.

You heard it here, folks: We now carry delicious, finely-ground, neighborhood-style Albanian coffee.

This truly is a Turkish Coffee World.

Alright-- I'm off to go caroling, Turkish Coffee World style!

"Jezvehs roasting on an open fire..."

Hip New Southern California Turkish Coffee Shop

2011-11-17T18:30:00.000-08:00

We are proud to announce the opening of Dripp in Chino Hills, California!

As traditional coffee shops fight to carve out their spot in a saturated market, up against corporate giants like Starbucks McDonalds (the latter has seen startling success in the coffee game lately), owners are continuously looking unique products that will give them the upper hand. What does this mean? More coffee shops are warming up to serving Turkish coffee as a way to differentiate themselves from competition. With that in mind, we wish the best to our friends in Chino Hills, Dripp, who were recently featured in LA Weekly!

A few years ago, Rabih Sater was working in the energy industry. A few years ago, the country was mired in a Great Recession, and the energy industry, like most other industries then (and now), slowed down considerably. Rather than holding out to become, say, an oil baron à la Daniel Plainview in There Will Be Blood, Sater decided to focus on an entirely different type of black gold: coffee. His "coffee boutique," Dripp, opens in The Shoppes at Chino Hills this week and brings Intelligentsia beans and Turkish coffee to the Inland Empire.

Click here to read more of Tien Nguyen's LA Weekly article.

Turkish Coffee Flan?

2011-09-15T09:05:00.000-07:00

After seeing numerous recipes for Espresso Flan and wondering if Turkish coffee could be used instead, I decided to give it a try. I based my Flan recipe off of Majories Candies YouTube video about making caramel custard (flan). The results were amazing!

Ingredients:

1/2 cup sugar
1 qt. milk
6 eggs
1/4 tsp salt
1 and 1/2 tsp vanilla
approx. 2 tbsp brewed & strained Turkish coffee (one serving)

Flan is not a difficult dish to make, and Majories Candies instructions are very easy to follow. The only thing you need to do different is brew one serving of Turkish coffee, strain it several times to remove grounds, and mix it into the eggs when you are about to add the steaming milk. The delicious flavors of Turkish coffee are subtle, but very apparent in this dessert. Play around with the amount of sugar that you use; I did not use as much as the video calls for.

Afiyet Olsun! Bon Appetit! Enjoy!

How Turkish Coffee Helped My Dad Quit Smoking and Continue Living

2011-08-29T11:38:00.000-07:00

My dad enjoying some Turkish coffee.

Even though my family is Turkish, we didn't discover the delights of drinking Turkish coffee until a few years ago. My dad sort of stumbled up on it while looking for ways to quit smoking (after a heart attack, he knew that if he wanted to continue living, his terrible smoking habit would have to stop.)

While my dad was reading everything he could get his hands on to figure out how he could quit smoking, he read somewhere that the best way to lose a bad habit is to swap it with a good one. That made a lot sense to him, so he started to search for a “good habit.”

People that have had to quit this habit know that one of the worst times the cravings occur is right after meals. He needed something to help during these periods and started to make Turkish coffee after his meals.

Why Turkish coffee?

Because it requires patience, it takes concentration; it’s drunk sip by sip, which is great for curbing urges.
There are several reasons for it being a relaxing activity. For one, Turkish coffee is not the kind of a beverage you can just grab it and run with it, or gulp down on the rush to work. You have to sit down before you can even drink it-- otherwise, it will spill because the cups are so small!

Then what?

Well, you have to wait a little for the grounds to settle at the bottom. You are most likely dying to take a sip at this point, but patience is essential to a sound mind. Now is a great time to strike up an interesting conversation with a family member or anyone nearby.

In general, coffee has a powerful ability to enhance communication and interaction. This is particularly true about Turkish coffee, for the reasons being discussed.

Now what?

Take a sip.

Just “a sip?”

Well, you can’t chug the thing down like a Starbucks milkshake.

And why is that?

Well, for several reasons. For one, you need to wait a minute or so for the grounds to settle. Next, you don’t want to rush through the experience! The foamy layer on the top is considered by most to be the richest part of the experience; there are subtle nuances in flavor that should not be rushed through.

And, the coffee did take some time to prepare, so you don't exactly want to rush at this point.

Most importantly, just relax.

Take some time to savor it slowly and really appreciate the Turkish coffee experience. Draw a deep breath, and notice the rich deepness in scent that is only released from grinding beans to such a fine consistency. Sip the coffee and swish it around you palate to really taste the flavor – just like wine tasting (in fact, the word “coffee” is thought to originate from “kahwa,” which translates directly to wine in some languages.)

Calm yourself, reap the benefits of your preparation and enjoy the activity that people have been enjoying for centuries. This is what Turkish coffee is about.

After all this, you'll find yourself only 3/4ths of the way into actually drinking your coffee. Don't worry about it getting cold; Turkish coffee cups have been designed and crafted especially for the purpose of keeping the drink hot for long periods of time. The cups are very thin, and the material retains heat so well that the coffee stays hot for a long time. In contrast, modern drip coffee cups of flimsy cardboard and foam hold no light to this classic perfection.

In addition, you'll be hard-pressed to find someone drinking Turkish coffee out of a plain white demitasse cup. The cups used are usually decorated with colorful art designs. Sometimes, the uniqueness or the artistry of a certain cup itself will even spark a conversation!

Lets continue the process.

While you're sitting there, sublimely sipping your coffee, why not include some sweets to compliment your creation? Many people like to have a Turkish delight or a piece of baklava on the side rather than adding any sugar to their cup. (By the way, the key to these sweets is freshness, freshness, freshness. This can often be difficult to find in your locale, so rest assured that our sweets are fresh from Turkey.)

By now, you are getting to the bottom of your cup, so is the whole ritual over? No, not quite yet. Now you need to turn your coffee cup upside down on your saucer. Why? Well, there are people who claim to have an ability to read your fortune from the grinds. It's sort of like reading your horoscope from a cup of coffee. Even if you don't believe in these sorts of things, the results can be very interesting, and your imagination will be perked.

What do you see? A healthier future?

Be social and prosper.

The experience of drinking Turkish coffee continues beyond the last sip. As stated earlier, the beverage has be lauded for as a catalyst for opening dialogue and causing one to engage in invigorating conversation.

While the beverage is still delicious and worthwhile alone, Turkish coffee is really all about socializing. Like a good glass of wine, it was meant to be shared. There is one Turkish proverb that states: "One neither desires coffee nor coffee house, one desires to converse, coffee is but an excuse."

Any smoker knows that their habit is just as social in nature; this is why Turkish coffee is a great replacement for the rituals of you past habit. Grab a friend a make them your “coffee buddy,” who will meet with you to prepare the drink on a regular basis.

Start a town meet up for smokers that want to quit and take on a new habit, and collectively fall in love with Turkish coffee. Bond with members of your household by sharing you new hobby with them, and encourage them to try it even if they “don’t like coffee.”

I hope Turkish coffee can be as helpful to you in your quest to quit the habit as it was to my dad. Let us know in the comments if you decide to take the "Turkish coffee challenge." Good luck!

Going camping? Brew your coffee over coals like a true Ottoman!

2011-07-15T14:06:00.000-07:00

According to Ottoman tradition, a Turkish coffee is ideally cooked over some hot coals that have burned for a long time and settled into ashes. You can easily replicate this method at a beach, camp site or right at home.

The process for making Turkish coffee over hot coals is not very different from normal instructions, but it generally does take a while longer to foam.

The key is in the ashes. You can use wood that has been burned, but we personally prefer using charcoal that was just used to cook a meal. Charcoal coals seem to be the most consistent and hottest source of ash for us (just make sure that it has burned completely white before attempting to brew your coffee, and never burn charcoal inside a home or other enclosed space!)

You'll want to position your Turkish coffee pot (get one here) directly onto the the hot ashes, using a pair of metal tongs to place more coals around the sides of it. Try to move the coals around until you have a flat surface that wraps around the edges like a bowl.

Because it will take longer to make your coffee this way (around 20 minutes), make sure that someone is always paying close attention. You have to watch this one more than a normal pot, because it may take longer than usual to foam, and timing may be erratic. If you are unsure of whether or not it has risen already and you have been cooking for a while, it is probably done-- you don't want to burn your masterpiece!

The end result is amazing; rich flavor and the thickest foam ever! If you are a camper, you know how delicious just about anything can be cooked over an open fire source. Why stop at the coffee? I am telling you, you'll be the envy of your campsite.

Did you have luck with this traditional sand/coal method? Let us know in the comments!

By Any Ethnic Name, Turkish Coffee The Best Buzz Around

2011-05-31T05:16:00.000-07:00

Leon Kaye posted a great article about the politics of Turkish coffee for Salon.com, researching the words that people call the beverage and regional differences in preparation and presentation.

"The best coffee, however, is Turkish coffee. Armenians will cry foul at that moniker, as Armenian coffee is the perfect ending for a meal whether you are in Glendale or Yerevan. Greek coffee at a Plaka cafe after traipsing about the Acropolis is a nice cap after a day playing tourist.

Whatever country you may be in, just be sure to name the coffee based on what it is called within that country’s borders. Political sensitivities aside, however, most experts agree that the coffee bean made its way from Ethiopia to Cairo and Mecca, and eventually, to Istanbul--where coffee culture then started to thrive. Hence the general term, “Turkish coffee.”

Click here to read more.

Turkish Coffee in Santa Monica: Flying Saucers Café Turns 1-Year-Old

2010-11-03T21:15:00.000-07:00

By Elina Shatkin, Tue., Oct. 19 2010 @ 8:15AM 7XSQST3XQDHR

Courtesy of Flying Saucers

There are some neighborhoods where Turkish coffee is easier to find than an out of work actor. Santa Monica isn't one of them. At Flying Saucers, owner Ryan Morris, 33, makes excellent Turkish coffee, the old-school way.

Ground with cardamom, cinnamon and other spices until it's so fine it's like dust, the brew is served unfiltered. Don't stir. This is a ritual that requires patience. Let it settle as it forms a muddy layer at the bottom of your demitasse cup. Fortunately, Flying Saucers is the kind of café where patrons like to linger.

Despite opening during the pit (we hope) of the economic recession, Morris has made a go of it, celebrating the Santa Monica café's one-year anniversary this past Saturday.

Courtesy of Flying Saucers

Turkish coffee service

A painter, a former Coffee Bean & Tea Leaf manager and a UFO enthusiast (he runs the site UFORadar.com), Morris moved to Los Angeles from San Francisco in 2004 and felt the ache for a proper coffeehouse. "In LA, we have all sorts of writers and creative types with flexible schedules," Morris says. "We have the perfect culture for coffeehouses, but there aren't many good ones."

The décor at Flying Saucers, complete with wooden beams crossing the high ceiling and an exposed brick wall, which Morris discovered only after backing a forklift into the drywall during remodeling, is charming. The ambiance is mellow and unpretentious. The space also doubles as an art gallery, showcasing works from local artists (including Morris himself), which rotate on a monthly basis. "Because I make money on the coffee, I can take bigger risks on the art. And my cut is less than most galleries would take," Morris says.

Courtesy of Flying Saucers

What just landed in your latte

On any given day, Morris is likely to be working behind the counter. "We use organic, free-trade beans from Supreme Bean. I tried Intelligentsia, Groundwork, everywhere. These are the best," Morris says.

Plus, Flying Saucers serves arguably the best almond croissant in town. It's made by Santa Monica bakery Le Pain Du Jour, which also provides all the bread the café uses to make their sandwiches.

A couple doors down from Vidiots on Pico Blvd., Flying Saucers is hardly hidden from view, but with its excellent Cuban and Turkish coffees and its quality pastry selection, it remains sadly under-appreciated.

Flying Saucers Café: 306 Pico Blvd., Santa Monica; (310) 868-8361

More than a drink: Turkish Coffee

2010-07-07T11:27:00.000-07:00

Written by Umut on March 7th, 2010 in Eat & Drink, Turkish Culture

Photo by Charkrem

I’m one of those people who likes to drink coffee as a first thing in the morning. Coffee is a like a wake up call, a morning pleasure, a working inspiration, a break from busy times, a reason to share and an indispensable taste for me… But among my addiction for all kinds of coffee, there’s one special kind which is not only a drink but also a ritual. It’s not the kind of coffee that can be grabbed on the way to work but deserves a special time to enjoy it. It’s called “Turkish Coffee” and I’m in love with it!

Coffee as a name comes from the Arabic word “qahwa” and the term “coffee” is also derived from the Turkish word “kahve.” It means ‘a drink made from the berries of plants’. There’s a legendary story of an Ethiopian shepherd’s sheep which stayed awake all night after eating coffee berries. Shepherd’s name was Kaldi who also tried the berries himself and discovered the same effects alertness. In Turkey, they say ‘coffee comes from Yemen’ which actually refers to coffee’s first use in Sufi ceremonies in Yemen. Sufis stayed up all night for praying by the help of coffee.

The first coffee house (kahvehane) was opened in Cairo in 1521. In a short time coffee gained a reputation as the miracle drink among Islamic communities in Cairo, Damascus and Aleppo which were a part of Ottoman Empire. Finally in 1555, it came to Istanbul and was introduced to Western world by Turks later in the 17th century. Since then, coffee has played an important part in the lifestyle of the Turkish people.

There is a Turkish proverb that says “A cup of coffee commits one to forty years of friendship”. In the Turkish culture where coffee is served at the start of any visit, there’s grace and splendor as well as friendship and happiness. It’s mostly drunk after meals and very popular among Turkish housewives as “morning coffee” which is served after breakfast/before lunch time.

As a part of the tradition, Turkish women learn to make Turkish coffee at an early age. Especially in the old times when a woman was asked for marriage, potential husband was served coffee and allowed to judge whether the woman was a good match for marriage based upon her ability to make coffee. Some prospective brides used to add salt instead of sugar in order to avoid an unwanted marriage. And if they wanted to end the marriage talks, they used to spill coffee over the guests. Even today, in modern Turkey, some people still keep traditions alive.

“Coffee should be black as hell, strong as death, and sweet as love”- Turkish Proverb

There’s a certain way of preparing Turkish coffee. Other than having Turkish coffee beans, you need small coffee pot (copper is recommended) called “cezve” and Turkish coffee cups (thin porcelain cups like espresso cups) called “fincan”. If the beans are not ground, you will also need a Turkish coffee grinder (kahve degirmeni).

Here are instructions to make Turkish coffee:

   1. Pour in cold water in the coffee pot (One cup of cold water for each cup you would like to serve plus an extra half cup for the pot).
   2. Add a teaspoon full of the ground Turkish coffee per cup in the water. According to the requested taste (sweet, medium or without sugar), you can add sugar.
   3. Heat the pot as slowly as you can. For better taste it’s important to keep the heat slower. Also make sure to prevent overflowing when the water boils.
   4. When the water boils, pour some of the coffee equally between the cups, filling each cup about a quarter to a third of the way. This way you will be able to serve your coffee with a fair share of the foam forming on top of the pot. The foam on Turkish coffee is very important and it is made as the brew sits on the stove without being stirred.
   5. Continue heating until coffee boils again and pour the rest of the coffee between the cups.

If you are not making your own Turkish coffee but being served, let the host/waiter know in advance how much sugar you want in it. It can either be served as sade (without sugar), az sekerli (a little sugar), orta (medium sugar) or sekerli (sweet).

After drinking lovely Turkish coffee, there’s another tradition waiting for the ones who like fortune reading. This tradition of reading someone’s future from the coffee grounds is called “fal” and very popular in Turkey. They say “Don’t believe fortune telling but don’t be left without it”. To make the long story short, there are so many reasons for drinking Turkish coffee and it certainly is more than a drink!

And I don’t know about you, but I prefer mine as sweet as love.

Turkish coffee Cezve/Ibrik competition

2010-06-07T07:05:00.000-07:00

A competition was held last Sunday at Ishtar Restaurant in Marylebone in UK to find the best Turkish coffee maker was won by Aysin Aydogdu from Twickenham. Aysin, who is a barista, won the Cezve/Ibrik competition held by the Speciality Coffee Association of Europe. Coffee makers from Britain, Iran and Uzbekistan were invited to participate.

Aysin, who has represented Britain in the past in this competition, had to impress a five-member jury and to help her entry, put together a harem-like presentation and performance. 26 year-old Aysin will now represent the UK in the Cezve/Ibrik category at the international Caffe Culture competition to be held at London’s Olympia at the end of next month. She will be competing against representatives from 55 different countries. Other categories include the World Barista Championship, Latte Art, Cup Tasters and Coffee in Good Spirits.

City of Coffee: Houston Coffee Culture

2009-12-06T05:23:00.000-08:00

By Robb Walsh Published on November 10, 2009 at 1:08pm

Some people drink coffee for the jolt. Some people drink it for the flavor. But coffee is, in fact, part of an ancient social ritual as elaborate as the culture of alcohol.

Ethiopian Coffee
Blue Nile Restaurant - 9400 Richmond, 713-782-6882

At $10 for three people, or $20 dollars for six, the Ethiopian coffee ceremony at Blue Nile Ethiopian restaurant is one of those exotic luxuries we can all afford. The coffee ceremony is an ancient and integral part of Ethiopian culture.

First the frankincense is lit, and then you are given a basket of popcorn — it is customary to enjoy a salty snack with your coffee. Blue Nile buys the best imported Ethiopian coffee and then hand-washes, hand-crushes and roasts it for the coffee ceremony. The beans are brought to your table so you can take in the aroma.

The fresh-roasted coffee is then brewed in a traditional clay pot called a jebena that is balanced on a straw ring. Hot water is added to the beans in three distinct brewings; the first is called abol, the second tona and the third baracka.
It is impolite to stop before the baracka, which is said to bestow a blessing. Luckily, the cups are very small.

Turkish and Bosnian Coffee
Turquoise Grill Brick Oven Bistro - 3701 Kirby Dr., 713-526-3800
Empire Turkish Grill - 12448 Memorial Dr., 713-827-7475
Cafe Pita - 10890 Westheimer, 713-953-7237
There were no bars or taverns in the alcohol-free Ottoman Empire, so the coffeehouse was the center of social life. And it was the Turks who gave us many of our coffeehouse traditions. My friends from Bosnia and Croatia consider it vaguely antisocial to drink coffee at home. You drink coffee in a coffeehouse. But having a Turkish or Bosnian coffee is not like knocking back a quick cup of joe in a diner — it's a social occasion.
The preparation of Turkish-style coffee is very complex. The powdery coffee grounds are slowly cooked with cold water over a gentle heat source in a single-serving copper ewer until the highly desirable foam forms on top and the fine grounds sink to the bottom. There are various methodologies; some call for double or triple heating.
In Turkish coffeehouses, you specify the degree of sweetness, and the sugar is mixed with the coffee during brewing. The four degrees of sweetness are sade (plain; no sugar), az sekerli (little sugar), orta sekerli (medium sugar), and çok sekerli (a lot of sugar). Bosnian coffee is served with sugar cubes. You put them in the bottom of the cup and pour the coffee over the top.
The coffee is often served on ornate copper platters. On each platter, you get a teaspoon and a saucer with a small, white, handle-less cup. There's also a long-handled copper ewer full of foamy hot coffee. The candy called lokum or Turkish delight is a traditional accompaniment.
The unfiltered coffee is hellaciously strong. When you get down to the thick layer of grounds in the bottom of the cup, you turn the cup over onto the saucer if you want your fortune read. Tasseomancy, as the witchcraft of reading fortunes in coffee grounds is known, is my favorite part of the Turkish coffee ritual.
Espresso Bars
Coffee Groundz - 2503 Bagby, 713-874-0082
Tuscany Premium Coffee - 5 E. Greenway Plaza, 713-961-0584
Catalina Coffee Shop - 2201 Washington Ave., 713-861-8448
Empire Cafe - 1732 Westheimer, 713-528-1847
Starbucks
Many, many locations
The first coffeehouse opened in the trading capital of Venice in 1640. It was modeled after the coffeehouses of the Ottoman Empire and served the same sort of Turkish coffee. The beverage was extremely popular, and by 1763 Venice had 218 coffee shops. The Muslim beverage gained in popularity across Italy when Pope Clement VIII declared it acceptable for Christians.
Espresso, which is made by forcing hot water under pressure through finely ground coffee, was invented in Italy around the beginning of the 20th century. Luigi Bezzera of Milan filed a patent for a lever-and-piston-operated espresso machine in 1901. Espresso became the base for other popular coffee drinks, including cappuccino, latte and macchiato.
In 1948, Gaggia introduced a spring-piston espresso machine that was capable of producing higher pressure. Cimbali introduced a hydraulic machine in 1956. In 1960, the first electric pump-operated espresso machine debuted — the FAEMA E61 began the history of the modern espresso bar.
Decent Restaurant Coffee
Houston's Restaurant - (several locations)
Kojak's Cafe - 1912 W. 18th St., 713-426-1800
Crave Cupcakes - 1151 Uptown Park Blvd., 713-622-7283
Kraftsmen Baking - 4100c Montrose, 713-524-3737
McDonald's
(Look for the golden arches)
The average cup of coffee in Houston is a cheap robusta blend brewed weak. For a good cup of coffee, look for some indication on the menu that the restaurant is using a 100 percent arabica blend. Believe it or not, McDonald's uses excellent coffee beans in its exclusive blend — too bad they brew it so weak. Upscale restaurants are your best bet. Many of Houston's top chefs have created their own exclusive blends.

Traditional Turkish Coffeehouses..

2009-10-23T07:26:00.000-07:00

Turquoise Diaries posted a great article about Traditional Turkish Coffeehouses.

On my previous post there was a lovely photo of two men playing backgammon from Oytun Orgul. The photograph was taken in the Tahmis Coffeehouse in Gaziantep , a city in the south-eastern part of Turkey.

I have visited the very same coffeehouse couple years ago as most of the visitors of Gaziantep. Tahmis is a famous place as it was operated as a coffeehouse since 1903 by the members of the same family. During the Ottoman period, the building was known to built to supply income to the nearby lodge used by Mevlevi dervishes.

Little cup, big tradition

2009-08-03T06:53:00.000-07:00

By Leah Schaffer

It’s easy to get whisked away in the ambiance of a European city. Coming from a country with a history that began relatively recently, it is hard to resist the desire to mold myself into the rich history of a place.

I could tell from the minute I stepped off the bus that I was a foreigner. My clothes were different, my hair was different, my speech was different—everything about me screamed small-town America in the middle of the metropolis of Istanbul, Turkey. I immediately settled into a constant panic, trying to do whatever it took to blend in as best I could—as is the case for many travelers in new and unfamiliar places. It’s the reason why we fly through 13 gigabytes of digital camera memory; it’s why we “ooh” and “aah” over the sugary sweet compliments of shopkeepers and restaurant owners and then flock to whatever authentic goods they have to offer.

You can buy a thousand evil eyes and dozens of ceramic plates or, if your pocket allows for it, even a couple of carpets. But if you really want to submerge yourself in the Turkish culture, you need to look no deeper than the bottom of the teeny, tiny Turkish coffee cup.

The first coffee to arrive in Turkey was brought by the Yemeni in 1543 during the reign of the Ottoman Empire. The Turkish people responded to the new coffee craze by establishing the world’s first coffeehouses a little more than 10 years later. Not unlike the atmosphere of Starbucks, they became places for people to read, play chess, and discuss music, art, and the latest town gossip.

The Turkish term keyif, which means “idly enjoying the moment,” is used to describe the mood: imagine lounging around on plush cushions surrounding decorative pools with running water meant to soothe the senses. Walls to the left and right are covered with neat, little coffee cups and other small trinkets familiar to the coffee culture. Directly in front of you is one of the best panoramic views of the city. It may sound very much like posh coffeehouses tucked away in Manhattan or Los Angeles, but this was the making of a civilization in the mid-16th century. Despite being briefly banished after occasionally drawing large crowds prone to vandalism and flighting, coffee has brewed ever since to become an important component of Turkish culture.

At school in the United States, I carry an oversized coffee cup around with me through my day of classes, meetings, and daily routine. I claim it as a necessity and cling to it as a very part of my personality. Having left my coffee cup back at home, I was still determined to experience beans around the world—the aroma, the taste, the strength.

But as I would come to find out, Turkish coffee, though they know it as coffee in the most general sense, is extremely different from what we might expect from an American cup-o-joe from Starbucks. Much like Italian espresso, Turkish coffee arrives steaming in a small cup called a fincan, after being brewed for 15 or 20 minutes over charcoal in a small pot known as a cezve. It’s meant to be sipped. It isn’t just a grab and go sort of thing—it does not appeal to the American way of haste. Instead it has evolved into something which has a purpose that extends fully past the actual body of the brew.

There are several customs that surround the tradition of Turkish coffee. If I were a Turkish young woman of an age appropriate for marriage, my family would begin entertaining the parents of potential suitors.

Though my say in whom I marry may not exist in all cases, I do have a say in how the coffee is prepared for our guests. The parents of my suitor should expect a good cup of coffee as a sign of my potential to be a good wife, mother, and housekeeper. And, if I really don’t like the chump, I make a wickedly bad cup of coffee and convince his parents that their time would be better spent in another home. As the tradition goes, the woman prepares the coffee with a sweetness reflective of her desire for or against the marriage. Extra sweet means, “Let’s do this!” No sugar means, “No, thank you.” And in extreme cases a spoonful of salt might accidently be confused for the sugar, suggesting, “Over my dead body!” But, perhaps my favorite Turkish coffee tradition follows after the coffee is gone, when all that is left is your life’s fortune.

When we non-Turks make coffee, we grind the beans and filter the grounds in a compartment of the coffee maker so that when we pour the brew into our cup, we needn’t worry about anything unwanted floating about as we sip. The preparation of Turkish coffee, however, does not include this separation. So after sipping away the coffee, you are left with a very chalky, silt-like coffee ground substance at the bottom. Don’t be confused (as we all were at first) in thinking that you’re supposed to bottoms-up and deal with the grit on your teeth afterwards!

That’s a mistake you definitely won’t want to make—not just because it leaves a black residue and bitter taste in your mouth, but because it leaves you with nothing left to read. Instead, take the saucer from beneath the cup and place it upside down on the top. Spin it in a full circle three times, and then carefully, holding the two tightly together, flip them so that the saucer is now right side up and the cup is upside down. Let it sit for some time.

Gradually, you’ll begin to see a little puddle creep from beneath the rim of the cup. In a little while, take the cup off the saucer and flip it back right side up and hand it to your friend. As the tradition goes, they will read the streaks of coffee grounds in the cup, using any shapes or images that have formed as a way to predict your relationships, your dreams, your shortcomings—anything they want, really (so choose your fortune readers carefully). Then, you’ll read your friend’s coffee grounds, so take revenge through your interpretation, if need be.

In the end, it’s not about the coffee. It’s not about how it’s made, where it comes from, what it’s served in. It’s not really even about the traditions that have developed around it.

Apparently, most Turks nowadays actually prefer tea over coffee. But, coffee has remained an important axis around which society and relationships revolve. It’s a sign of hospitality and good wishes. It’s a way to bring people together and make them sit and enjoy each other’s company and conversation—slowly. According to the Turkish saying, “To drink one cup of coffee together guarantees 40 years of friendship.”

It was a Wednesday afternoon around lunchtime, and my friend and I were running around the city trying to complete our errands and grab a bite to eat before we needed to be somewhere else. It took a complete stranger standing in the middle of the walk to offer us a cup of Turkish coffee at his restaurant for us to slow down, stop trying to do everything a tourist is supposed to do in a few days in the city, and enjoy our surroundings. After we had thoroughly sipped our coffee, we reached into our pockets and asked him how much we owed him. He looked at us (with an extremely charming Turkish smirk, I might add) and shook his head. He wanted nothing but for us to have enjoyed ourselves and his coffee. We thanked him, grabbed our books that we had been reading, and sped off, realizing that we had been sitting there for over an hour and were running late.

2009-07-09T07:13:00.000-07:00

Posted by shingirmingir

In the old days Turkish girls used to be brought up to make perfect coffee with a perfect amount of foam on the top of the small cup. Turkish coffee is not only aesthetically pleasant, but it tastes heavenly, as well; at least when it is made pure and strong, almost bitter, and with no milk or sugar. Whether or not a girl was considered a catch was defined after the level of her skills for making coffee. Unfortunately my parents never taught me to make perfect Turkish coffee, but my father did teach me to enjoy it; when I was younger he always made me smell the coffee before he put it on. Mmm…smell, he would say and would take a deep breath and fill my lungs with the aroma.

Turkish coffee

2009-06-25T08:37:00.000-07:00

I’m Steve Woolsey
Designer, Composer, Writer, Performer.
turkish coffee
June 24th, 2009

I have been trying to find a decent cup of Turkish coffee in the area for some time. I’ve even tried to find the right tools and ingredients to brew it at home. Ever since I first had a cup in the Czech Republic, it quickly ascended to the top of my beverage-based experiences.

I recently found a cafe not far from my apartment that serves said coffee. It’s called Sweetness 7 (corner of Grant & Lafayette in Buffalo). I had been there a few times prior, but hadn’t realized that the menu included this delicacy.

A few days ago I stopped over to try a cup (a mere $2!), and was surprised and impressed to find what lengths they went to provide an excellent Turkish coffee experience. It was served on a fancy little tray with a small cup for drinking, a small flask of cream, the entire pot of coffee straight off the stove, and one of the best walnut brownies I’ve had in some time.

This is an experience that I will seek out several times a week, for as long as I live in this city.

The best venues to drink Turkish coffee in İstanbul

2009-06-21T06:44:00.001-07:00

In recent years, many restaurants, cafes and hotels have replaced Turkish coffee with coffee made by automatic machines. International coffee shop chains appeal to young people, making espressos more popular than Turkish coffee.

A group of people who love to drink coffee and are disturbed by the diminishing popularity of Turkish coffee set up the Turkish Coffee Culture and Research Foundation last year. The chairman of the foundation is Atom Damalı, its members include people who contribute a great deal to the sector such as Ahmet Örs, Mehmet Aksel, Merve Gürsel, Osman Serim, Semir Orcan and Ali Sözmen. The mission of the foundation is to set up a standard of how to make Turkish coffee and give it the global attention it deserves. The foundation is also planning to write a book and film a comprehensive documentary on Turkish coffee.

Where did Turkish coffee come from?

Coffee, which is a crop native to Ethiopia, spread to the Arabian Peninsula, especially Yemen, after the 11th century. In 1517, Yemen Governor Özdemir Pasha fell in love with the drink when he was introduced to it and brought it to İstanbul. But the Turks changed the method of preparing coffee by using copper vessels called güğüms and coffee pots called cezves. Coffee made through this method eventually became known as Turkish coffee. Coffeehouses, the first of which opened in Tahtakale and quickly spread across the city, introduced locals to Turkish coffee. Sipping coffee and listening to poetry, literature and recitations from books at coffeehouses became a popular social activity during that time. News of the delicious coffee spread to Europe -- and from there, to the rest of the world -- with Ottoman messengers and merchants and travelers passing through İstanbul. Initially, Turkish coffee was made without sugar. Instead, it was customary to eat or drink something sweet before or after drinking coffee. But today, Turkish coffee is made either plain or with different amounts of sugar depending on taste.

Where to drink Turkish coffee

Coffee pleasure by the poolside: Çorlulu Ali Paşa Medresesi is a historic location. Located on the tramway road in Beyazıt, the medrese is a popular venue for coffee and nargile addicts. It is a gathering place for college students and a frequent stop for retired people, local merchants and tourists. The medrese, which offers guests the opportunity to drink coffee under sycamore trees by a poolside, is open until 2:00 a.m. Guests can also visit the rug repair shop in the medrese.

Coffee with an amazing view: Located on the hills of Eyüp, with an amazing view of the Golden Horn, the Pierre Loti Cafe is a popular venue for those who want to escape the city. The cafe can be reached by walking up stairs passing through the cemetery located next to the Eyüp Sultan mosque. If you sit near the very front, you can see an amazing view of the Golden Horn before you and sip a delicious cup of coffee. The cafe gets its name from famous French author Pierre Loti, who lived between 1850 and 1923. As a naval officer, Loti came to Turkey in 1876 and stayed for a year. It was during that same year that he discovered the historical coffee on the hills of Eyüp. Ever since then, the cafe on that hill has been called Pierre Loti.

Coffee brewed in sand: A coffee shop operated by Oğuz Atalay located in the Grand Bazaar is the ideal place to sit down and relax after touring the bazaar. The coffee shop has been serving in the Grand Bazaar for almost 60 years and attracts people from all walks of life, especially tourists. Calligraphy and faded photographs attract people's attention. The famous coffee is heated in hot sand.

Coffee shop famous for its celebrities: One of the most popular places to drink coffee in İstanbul is a coffee shop right by the waterside next to the Bebek Mosque. It is frequented by figures from the media, art and cinema world. It is especially crowded during the summer. It is also a great venue for a weekend breakfast. Coffee addicts love the foamy coffee offered there. It is open every day between 7:00 a.m. and 10:00 p.m.

A beautiful coffee shop in Çengelköy: Çınaraltı Kahvesi is a special place where one can enjoy either tea or coffee while enjoying a breathtaking view of the Bosporus. Located in Üsküdar's Çengelköy neighborhood, the coffee shop gets it name from the historical sycamore tree (Çınar in Turkish) it was built under. It opens at 7:00 a.m. and continues to serve customers until midnight. Çınaraltı Kahvesi was used as a setting for Turkish television shows “Süper Babe” and “Çınaraltı.”

Taste Turkish coffee heated on coals: Nevi Cafe is located in Ayakapı. It was used as a police station during the Ottoman Empire and was later restored to its authentic character. Attracting customers with its view of the Golden Horn and fascinating decor, the cafe is especially popular for its Turkish coffee, which is heated on coals. A visit to the past and an amazing cup of coffee await guests at the cafe.

You can tell if coffee is good from its texture: Drinking coffee at Mandabatmaz is a tradition for Beyoğlu locals. One taste of their delicious coffee, and people can't stop going back to the shop, which is located on a narrow street behind Galatasaray Square in İstiklal. During the summer, there is generally a line of people waiting to find an empty plastic or wooden seat. A fan club has even been formed for Mandabatmaz, which offers outstanding Turkish coffee with exceptional texture and the right amount of foam.

A cup of coffee an excuse to enjoy beautiful Bosporus view: There is an amazing venue located at Rumelihisarı, offering a wonderful view of the Bosporus. Turkish coffee is heated over the stove. Known for its traditional Turkish coffee, Sade Kahve offers breakfast early in the morning and continues to serve customers until sunset. The shop is located in the Oduncubaşı seaside home of Ayla and Recep Aral.

Coffee break!: Another place that offers fantastic Turkish coffee is a shop called Gezi located right beside the Atatürk Cultural Center in Taksim. It is possible to see famous people there almost all the time. Attracting people with its handmade chocolates and desserts, the bakery offers dishes from both the Turkish and Ottoman kitchen. Gezi actually has four sections: a bakery, a cafe, a restaurant and a chocolaterie. One can find all kinds of desserts, meals, coffee, jams and organic goods at Gezi.

Coffee brewed right in the cup: A coffee shop called Şükrü Bey located in İzmir's Kemeraltı district is an ideal place for caffeine addicts in İzmir who would like to enjoy a cup of Turkish coffee. Şükrü Bey's coffee has made a name for itself throughout Turkey. The coffee is not brewed in a cezve, but directly in the cup. Ground coffee is placed in the cup and sugar and water are mixed in. The coffee is carefully heated over a low heat. Because this coffee is made in a unique way, it tastes and looks extraordinary.

How to prepare good Turkish coffee

Turkish coffee is brought to the boil three times. After it boils for the first time, the foam on the surface is removed. After it is boiled for a second time, the coffee has a more full and sweet taste, and after the third time the, coffee has a more bitter taste. For one cup of coffee, one full teaspoon of coffee is used (approximately 8 grams). For the freshest coffee, grind coffee beans immediately before use. Before placing the cezve on the stove, put in coffee and sugar and mix in a cup of cold water. For slightly sweet coffee, use one sugar cube (2-3 grams), for medium sweet, use two sugar cubes (4-5 grams) and for very sweet, use three sugar cubes (8-9 grams). Place the cezve over a low heat. Remove the foam that forms on the surface with a spoon, and place it in a cup. Return the cezve to the heat, and pour half the mixture into another cup just before it comes to a full boil. Return the cezve to the heat, and pour out the remaining half just before it comes to a full boil. Be careful not to bring the coffee to a full boil because this causes it to have a bitter and watery taste. Serve with a cup of water and a piece of Turkish delight (lokum). The water is consumed first to clear the throat and make sure that the only taste in the mouth is the taste of the coffee.

21 June 2009, Sunday

MURAT TOKAY İSTANBUL

For Albanian brides, the pressure is on

2009-05-19T21:19:00.000-07:00

BY LAURESHA XHIHANI | REPUBLICAN-AMERICAN

It's not easy being an Albanian bride. They're judged on appearance, behavior, pedigree — and, of course, coffee-making skills.

Six brides were put to the test Sunday during a Mother's Day celebration at the Albanian-American Cultural and Islamic Center Hasan Prishtina on Columbia Boulevard in Waterbury. Organizers made a game of the Albanian tradition of coffee-serving by having six brides compete on who can make coffee and serve their mothers-in-law the fastest.

Each lined up with a small burner, a serving tray, small cup and saucer and a xhezve, a Turkish coffee cooker, in front of them. They worked fast, spooning Turkish coffee and sugar in the xhezve and enough water to fill a small Turkish coffee cup, about the size of an espresso cup. The coffee cooked in the burner, with each bride watching the boiling point as relatives cheered them on.

If it boils over, the coffee is pretty much ruined because the much-coveted foam would be gone, not only making a mess but ruining presentation. No foam means lesser-quality coffee — and as a result, a displeased mother-in-law.

For the mothers-in-law there was pressure too. They wanted good coffee and most importantly bragging rights. It's all about having the bride who makes the best coffee, is the fastest and is most graceful.

Jetlira Zhaku of New Jersey, who will marry into the Alimi family of Danbury in October, was the winner. She is a bride at engagement and once married, will remain a bride. In the Albanian language, the word bride, nuse, also means daughter-in-law

Turkish coffee & spice grinders

2009-05-12T07:58:00.001-07:00

By Amy Scattergood, May 11, 2009

These utterly gorgeous contraptions are brass grinders, made for pepper or other spices, or for the grinding of Turkish coffee. They’re both from Turkey: the smaller of the two I bought at the spice bazaar in Istanbul a few years ago; the larger is from Turkish Coffee World, a fantastic online site that sells Turkish coffee paraphernalia.

Turkish Coffee World is run by Istanbul native Mustafa Arat, who operates a one-man company out of his home in the sun-drenched suburban world of swimming pools and occasional palm trees in Corona, California. Arat imports his coffee grinders and pots (cezve) and cups from Turkey, as well as coffee itself from Mehmet Efendi, an Istanbul coffee company which was founded in 1871.

The grinders are stunningly pretty; they’re also seemingly indestructable, unlike all the other coffee grinders that have passed through my kitchen to date. You can adjust the grind by turning the screws on the side. The tall grinder grinds very finely, which is how Turkish coffee is ground, like powder. I’ve set the smaller of the two to grind more coarsely, which is how I like my black pepper. I’ve also used it for allspice, cloves and Szechuan peppercorns.

If you don’t have one of these, by the way, and are still interested in making Turkish coffee at home (very easy: see Arat’s site for how to do this), you can use any medium roast coffee and simply grind it at the grocery store. It turns out that most of the public coffee grinders at grocery stores have settings for Turkish coffee grind, which I didn’t realize until Arat told me to check. It’s worth getting one of these though, so you don’t have to grind your Tellicherry peppercorns at Trader Joe’s, which I don’t imagine they’d appreciate.

www.AmyScattergood.com

Turkish coffee set delivers flavor and fun

2009-04-30T09:52:00.000-07:00

By Abbi Perets on CNET News

I'm currently spending five weeks visiting my husband's family in Israel, and we're right in the middle of the holiday of Passover. As is traditional during the intermediate days of the week-long festival, yesterday we went on a day trip to get out and enjoy nature--and to eat. A lot. At the end of the day, after eating continuously for 7 hours, we decided to head to a nearby campground and roast marshmallows. And to drink? Well, Turkish coffee, of course.

Is that not what you generally drink with your toasted marshmallows? Well, you're missing out. And if you've never had Turkish coffee, you're really missing out. I hadn't had a decent cup in years, but our friend cooked up a batch that was nothing short of amazing. Turkish coffee should really be roasted outdoors over an open fire, but in a pinch you can use your gas cooktop. The Turkish Coffee Set has everything you need to get started and enjoy your first cup of genuine Middle Eastern flavor--a small ibrik (that's the pot you make the coffee in), half a pound of Turkish coffee, and complete instructions. Cooking the coffee is half the experience, so take your time and do it right. When made properly, Turkish coffee is designed to be savored slowly, with good friends and great conversation. Once you master the technique, you can invest in a larger ibrik and serve your friends. Even if your normal drink is a Starbucks concoction, give Turkish coffee a try; it's a nice change of pace.

Hillary Clinton

2009-03-09T08:42:00.001-07:00

Hillary Clinton having a cup of Turkish coffee on her visit to Turkey last week.

By Sue Pleming
ANKARA (Reuters) - U.S. Secretary of State Hillary Clinton, in a sideshow to diplomacy, lamented on Saturday her fashion sense, divulged when she fell in love and shared how she dealt with personal struggles.

Appearing on a popular Turkish television chat show, Hadi Gel Bizimle (Come and Join Us), Clinton tackled a few diplomatic questions but the main focus was on her personal life, such as when she "last" fell in love.

Turkish coffee reading is now available on your iPhone and iPod touch!

2008-11-19T07:26:00.000-08:00

The tradition of Tasseology, tea leaf and Turkish coffee reading, is
now available on your iPhone and iPod touch. Tasseology is available
at the Apple App Store
(itunes.apple.com/WebObjects/MZStore.woa/wa/viewSoftware?id=296862869&mt=8)
for US$3.99.

When you drink your cup of tea or coffee the leftover sediment
purportedly has meaning. Touch the leftover leaves or grounds and you
will learn about the future of your life in three key areas: love,
money, and work.

Tasseology reads to you in using the sound functionality of the
iPhone. While the predictions are displayed on screen you also can
listen to them. Upon request the Tasseology Oracle speaks to you in
English or Turkish.

Turkish coffee vs Greek coffee

2008-08-05T09:00:00.000-07:00

While reading a forum based in London, i came across this thread about using the term Turkish coffee as opposed to Greek Coffee. The post raises some very interesting points:

This has generated a lively debate since I posted it
last week.
I think the winner is Sotirios with his
comment:

“Its Turkish coffee, and Turkish delight or
Lokoumia as we say in Greek which is another variation on the Turkish word
Lokoum (apologies to turkish speakers if spelling is off a bit).
We should
all acknowledge that centuries of living next to or with each other mean that
ideas and customs have been exchanged.“

The fascist Greek Junta tried to change the centuries
old Turkish coffee into Greek coffee in 1974 at the height of the anti-Turkish
hysteria about Cyprus when it issued a decree banning the use of words such as
Turkish coffee and Tourkolimani (Turkish port – name of the main port in
Pireaus).

To insist calling
Turkish coffee Greek coffee is a form of racism.

I congratulate Sotirios and all other contributors who reject this form
of racism.

So whatever nationality cook yourself a nice cup of Turkish
coffee in an 'ibrik' or a 'cezve' and enjoy it with some Turkish delight!

Tourkikos cafes
Caffe Turco
Türkischer kaffee
Café Turc
Türk kahves

Sotirios

London, England

Coffee Drinking May Prolong Life

2008-07-17T10:50:00.000-07:00

I recently read a very informative article article entitled, "Coffee Drinking May Prolong Life" by Madeline Ellis. Ellis informs us of a new study done by Autonoma University in Madrid, Spain, which suggests that, "drinking coffee in moderate amounts, up to six cups a day, may actually reduce the risks of death in general, and may help to combat heart disease, especially in women."
I've posted the article below in its entirety:

The aroma….the taste….the caffeine lift! No wonder millions of people, both young and old, around the world love nothing better than sitting down to a good cup of coffee. But as with many other things we enjoy in our everyday life, we often question whether it is good for us. Over the years there have been thousands of studies done on the health effects of coffee, yielding no clear consensus. However, the latest and one of the largest studies ever conducted suggests that drinking coffee in moderate amounts, up to six cups a day, may actually reduce the risks of death in general, and may help to combat heart disease, especially in women.

In the study, researchers led by Dr. Esther Lopez-Garcia, assistant professor of preventative medicine at the Autonoma University in Madrid, Spain, tracked 86,214 female nurses, who had participated in the Nurse’s Health Study, from 1980 to 2004 and 41,736 male veterinarians, pharmacists and other health care workers, who had participated in the Health Professionals Follow-Up Study, from 1986 to 2004. At the onset of the study, all volunteers were free of heart disease and cancer.
The participants answered detailed questionnaires every two to four years, which included information about their coffee consumption and other dietary habits, weight, exercise habits, smoking history and health conditions. The researchers then compared the frequency of death from any cause, death due to heart disease, and death due to cancer among people with different coffee-drinking habits. After accounting for other risk factors, such as smoking, diet and body size, the researchers found that women who drank two to three cups of caffeinated coffee daily had a 25 percent lower risk of death from heart disease and an 18 percent lower death risk from a cause other than cancer or heart disease, compared to non-coffee drinkers. For men, the study did not find an increase or decrease in death risk. Dr. Lopez-Garcia surmised it could be that there were fewer men involved in the study and they were tracked for a shorter period of time.

The researchers found the lower risk of death was mainly due to a lower risk for death from heart disease, and they found no link between coffee drinking and cancer deaths. And, according to the researchers, participants who drank caffeinated and decaffeinated coffee had similar death rates, suggesting that caffeine was not responsible for the effect.

“Our results suggest that long-term, regular coffee consumption does not increase the risk of death and probably has several beneficial effects on health,” said Dr. Lopez-Garcia. However, she also stressed that the study findings should be read with caution and may only hold true for healthy people. Those “with any disease or condition should ask their doctor about their risk, because caffeine still has an acute effect on short-term increase of blood pressure,” she said.

Dr. Peter Galier, an internal medicine specialist, former chief of staff at Santa Monica UCLA and Orthopedic Hospital and associate professor of medicine at the University of California Los Angeles’ David Geffen School of Medicine, said that while the study is interesting, it does have its pitfalls. For instance, self-reporting could be one, since people may have under or over-reported their coffee consumption. “I think what this study tells us is not so much that coffee is the answer to everything. But, rather, that some compounds, such as the antioxidants found in coffee, may be healthy,” he said.

“There’s very little evidence that coffee itself is a bad thing. It’s gotten a bit of a bum rap,” said Ken Mukamal, an internist at Beth Israel Deaconess Medical Center in Boston. Mukamal, who did not participate in this study, has been involved in other epidemiological studies on coffee and mortality. Mukamal point out that past studies have shown that the health effects of coffee may depend on how it’s made. He said that boiled drinks like Turkish coffee and French press have high levels of a cholesterol-boosting compound called cafestol, and “coffee drinks” like mocha triple venti lattes are full of calories, which may offset any benefit of the coffee itself. In comparison, filtered drip coffee, which most of the survey respondents likely consumed, has few calories and almost no cafestol. The study is probably “saying something about filtered, good old-fashioned 1980’s and 1990’s coffee and not saying very much about the fancy kinds of coffee that you might be drinking in 2008,” he said.

The study findings were reported in the June 17 Annals of Internal Medicine.

http://www.healthnews.com/nutrition-diet/coffee-drinking-may-prolong-life-1233.html