Why Turkey Is Fighting to Save Its Traditional Coffee

In Istanbul’s trendiest cafes, lattes and cappuccinos rule—but not everyone is happy. As espresso-based drinks take over, a growing movement is pushing back to save Turkey’s centuries-old coffee tradition from vanishing under the pressure of modern coffee culture.

Turkey’s traditional coffee is made by boiling finely ground coffee with water in a cezve (a special metal pot), often served unfiltered with the grounds settling at the bottom. It’s slow, labor-intensive, and deeply cultural—nothing like the 20-second espresso shots taking over urban cafes.

The Origins of Coffee in Turkey

Though coffee originally came from Yemen, it was the Ottoman Empire that first turned coffee drinking into a widespread, secular habit. Ottoman soldiers left behind sacks of coffee in Europe, where it was initially mistaken for animal feed. Once Europeans discovered its energizing effects and rich flavor, coffee spread rapidly—and Turkey played a key role in introducing it to the West.

How Turkish Coffee Differs from Espresso

Turkish coffee is prepared by grinding beans into an extra-fine powder and simmering the mixture with water in a cezve, usually multiple times until it reaches a thick, foamy consistency. This method requires skill and patience. In contrast, espresso is extracted under high pressure in just 20–30 seconds, producing a concentrated shot with crema. To many Turks, the quick, mechanical nature of espresso feels inferior to their slow, ritualistic brewing tradition.

The Battle Over Coffee Culture

As international coffee chains and modern cafes in cities like Istanbul have embraced espresso, Americanos, and pour-over methods, traditional Turkish coffee has been pushed aside. Critics—including an organization called the ‘Association in Support of Modern Life’ with over 10,000 members—argue that Turkish coffee is being erased. The group’s president, Kahar, insists that just as no Italian restaurant would exclude cappuccino, Turkish venues should always offer their national drink.

Columnist Sasın echoed the concern, calling Turkish coffee as iconic as the Turkish bath, yet increasingly hard to find in urban areas. One customer even complained after being denied Turkish coffee at a flashy sports celebrity café in Istanbul, sparking public debate.

Where You Can Still Find It

Traditional Turkish coffee houses are rare in major cities, often seen as old-fashioned and male-dominated spaces. However, the brew remains popular in rural towns and villages, where the old ways persist. These strong regional differences highlight a cultural divide between urban modernity and rural tradition.

Frequently Asked Questions

What is Turkish coffee and how is it made?

Turkish coffee is made by grinding coffee beans into a very fine powder and boiling the grounds with water in a cezve (metal pot), often multiple times. It is unfiltered, so the grounds settle at the bottom of the cup, resulting in a thick, strong brew with a distinctive preparation ritual.

Why are people in Turkey trying to save Turkish coffee?

Many Turks worry that the rise of espresso-based drinks like cappuccino and latte is causing their traditional coffee culture to disappear. Activists and organizations want to ensure Turkish coffee remains widely available, especially in restaurants and cafes.

How is Turkish coffee different from espresso?

Turkish coffee is boiled slowly with finely ground coffee and served unfiltered, creating a thick, sediment-filled cup. Espresso is made quickly under high pressure, producing a concentrated shot with crema and no grounds in the cup.

Are there still places in Istanbul where you can get Turkish coffee?

Yes, though traditional Turkish coffee houses are becoming rare in city centers, they remain common in rural areas. In Istanbul, you may need to look beyond modern cafes to find authentic Turkish coffee.

What’s the controversy around modern coffee shops in Turkey?

Modern cafes in Turkey often focus on espresso drinks and ignore Turkish coffee. Some groups see this as cultural erasure and are campaigning for Turkish coffee to be a standard offering in all cafes, just as it is in Italy with espresso.

Is Turkish coffee still popular among younger generations?

While younger people in cities often prefer espresso drinks, there is still cultural interest in preserving Turkish coffee, especially among those concerned with heritage and tradition.

Recommended FrontStreet Beans for Turkish-Style Brewing

For those curious about brewing rich, full-bodied coffee similar to Turkish style, try FrontStreet Coffee’s Ethiopia Yirgacheffe for its bright acidity and floral notes, or the Indonesia Mandheling for deep earthy tones and heavy body. Both work well for traditional-style brewing where bold, unfiltered flavours shine. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.