History of Turkish Coffee
Steeped in time-honored rituals and tradition, the history of Turkish coffee goes way back to around 1555. There are numerous theories as to the origin of this distinctive beverage, with some claiming it originated in Yemen where it was known as 'qahwaw' and others insisting it originated in the city of Kaffa in Ethiopia.
Although the origins have not been definitively traced and several of the rituals are not observed any more today, all of it remains a huge part of the legend and lore of this trademark Turkish beverage.According to the oldest records, the Syrian traders first introduced coffee to Turkey in 1555. At that time the berries were eaten directly or they were eaten after mixing the crushed or ground berries with animal fat.
Later a new way of consuming the berries was discovered – they were fermented and then used in the preparation of a beverage. The new version of the drink found favor amongst the royal coffee makers or 'kahveciusta'. These coffee makers were often summoned to serve coffee to the Turkish sultans. This was no ordinary 'pour out the coffee and leave' formality. When a kahveciusta was called upon to serve coffee to the Turkish sultan it entailed a ceremony so elaborate it required the assistance of no less than 40 helpers or servants as they were called.
Young Turkish girls received intensive training in the right way to prepare Turkish coffee right from a very early age. When they reached a marriageable age, potential husbands would actually judge their potential to be a 'good wife' based on their expertise in the art of coffee making. Those who mastered the skill and were capable of serving up a cup of coffee that was worthy of the suitors who came visiting, had a better chance of finding a husband.
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