Ingredients:

Medium-roasted, finely ground 100% Arabica coffee beans that are suitable for Turkish/Arabic/Greek/Bosnian/Armenian coffee brewing style.

*Packaged in the same facility as peanuts, tree nuts, wheat, and dairy products.

Background:

Dibek Turkish coffee grinding technique preserves more of the coffee essential oils in the coffee grounds, and thus producing coffee grounds with more aroma compared to regular Turkish coffee grounds. This is the reason why Dibek Turkish coffee is characterized by a more velvety and richer texture, more accentuated original coffee flavours, and smoother taste. This specialty Turkish coffee is popular in Southeastern Anatolia and Iraq.

The coffee beans are sourced from Brazil, roasted and ground at the Tahmis Roasting & Production facility in Gaziantep, Turkiye. Tahmis was established in 1635, and has since developed a long standing tradition of crafting the finest quality Terebinth coffee, Turkish coffee blends and Antep pistachio delicacies across Southeastern Turkiye.

Preparation:

The brewing concept is the same but the method differs slightly according to the culture. Also, you can choose to brew your Turkish coffee using an automatic Turkish coffee maker or the traditional way using a coffee pot/cezve/ibrik.

If brewing with an automatic Turkish coffee maker, follow the brewing instructions provided by the manufacturer - If unsure which machine out there is right for you, check out our FAQ’s section for some expert tips on what to look for in your automatic Turkish coffee maker.

If brewing with a traditional coffee pot, here are a few expert preparation tips:

• The generally recommended coffee to water ratio is 1:10. A standard Turkish coffee cup holds about 2-2.5 oz (60-75 ml). So use around 7 g of coffee grounds for each cup (around 70 ml).
• It is recommended to use filtered or mineral water for a richer and enhanced taste experience.
• Add the measured amounts of coffee grounds and water (and sugar if desired) into the coffee pot. Avoid stirring the coffee mixture vigorously in order to prevent over-extraction.
• Brew the mixture at medium heat throughout the process on your stovetop. Take the coffee pot off the stovetop just a few seconds before the mixture starts boiling to avoid bitter taste in your coffee.
• In order to keep the foam on top of your coffee, pour the mixture gently into the cup, then allow a couple of minutes for the coffee sediments to settle in the bottom before savouring your coffee.
• For a full traditional experience, enjoy your coffee with some water and a small sweet treat on the side.

Note: Coffee sediments in the bottom of cup are not consumed. Traditionally though, these sediments have been used for fortune-telling. Luckily in our day and time, there are numerous resources online that explain how to do this. Check some out - It’s really fun!

More Info:

Dibek Turkish coffee is regarded as the richest and most authentic coffee experience across all coffee traditions at all times, thanks to its unique coffee grinding technique that dates back around 500 years ago. This coffee grinding technique has been the first ever used in Anatolia along with the traditional Turkish coffee brewing technique, being one of the oldest in the world.

Dibek Turkish coffee derives its name from the Turkish word “Dibek” meaning mortar. Dibek coffee grounds were traditionally prepared by pounding the coffee beans with a long metal pestle in big stone mortars, until the beans are crushed into very fine powder. Nowadays at the industrial level, advanced coffee grinding machines, that utilize the same traditional grinding technique, are in place in order to streamline the production process.