Ingredients:

Medium-roasted, finely ground 100% Arabica coffee beans; Terebinth; Mastic; Sahlep; Carob; Chocolate; Cream. The coffee grounds blend is suitable for Turkish/Arabic/Greek/Bosnian/Armenian coffee brewing style.

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

Background:

Ottoman Turkish coffee has a unique taste that makes it truly second to none: Terebinth imparts the earthy, nutty note that complements the delightful, smooth flavour of Mastic; Sahlep conveys the velvety texture to the beverage; the mellowness of the blend is balanced by the mildly bold flavour of Carob; finally, Chocolate and Cream leave a hint of sweetness at the end of a sip.

The coffee beans are sourced from Brazil, roasted and ground then blended with the other ingredients 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 Ottoman 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:

• A standard Turkish coffee cup holds about 2-2.5 oz (60-75 ml). So use 2 heaping teaspoons of coffee grounds blend 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 blend 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:

Rumour has it that Ottoman Turkish coffee earned its name as it was initially blended in the imperial cuisine of the former Ottoman Empire. The beverage was savoured by members of the royal family; on occasion, it was also offered to high-ranking state officials and to foreign diplomats visiting the royal palace.