UNESCO Adds Turkish Coffee to Intangible Heritage List

When you think of traditional coffee cultures, what often comes to mind? For many, it’s the thick, aromatic brew that’s sipped slowly, served unfiltered, and surrounded by ritual — the very essence of Turkish coffee. But did you know that this centuries-old style of making coffee isn’t just a beverage choice — it’s officially recognised cultural heritage?

In 2013, UNESCO added Turkish coffee culture and tradition to its Representative List of the Intangible Cultural Heritage of Humanity. This recognition came during the eighth session of the Intergovernmental Committee for the Safeguarding of the Intangible Cultural Heritage, held in Baku, Azerbaijan.

What Is Turkish Coffee?

Turkish coffee is a distinctive method of coffee preparation known for its strong, thick brew and unique preparation process. Unlike filtered coffee, it’s made by finely grinding roasted coffee beans and brewing them unfiltered in a special long-handled pot called a cezve. The result is a dense, rich coffee with a layer of fine grounds settled at the bottom.

This style of coffee is still widely enjoyed in Turkey, Greece, and parts of the Balkans — regions that were once under the rule of the Ottoman Empire. Its preparation has changed little over centuries.

Why Was It Recognised by UNESCO?

UNESCO designates intangible cultural heritage to protect traditions that give communities a sense of identity and continuity. The 2003 Convention for the Safeguarding of the Intangible Cultural Heritage covers practices such as oral traditions, performing arts, social practices, rituals, knowledge of nature, and traditional craftsmanship.

The committee approved 25 new items in its 2013 meeting, including Turkish coffee culture alongside Chinese abacus calculation, Korean kimchi-making, Japanese washoku (traditional dietary cultures), Georgian wine-making, and Mediterranean diet traditions. Each of these represents a living cultural practice passed down through generations.

The Cultural Role of Turkish Coffee

Beyond the cup, Turkish coffee plays a deep social and symbolic role. There’s a well-known Turkish saying: “Drink a cup of Turkish coffee, and you’ll have friendship that lasts forty years.” The coffee is often served during gatherings, family visits, and ceremonies.

It’s also tied to a unique cultural practice: coffee cup reading. Many people in Turkey, particularly women, interpret the patterns left by coffee grounds in the cup after drinking as a form of fortune-telling. This adds a layer of mystique and personal connection to the coffee experience.

How Is Turkish Coffee Made?

While the exact methods can vary slightly by region or household, the traditional preparation follows a consistent pattern:

• Use finely ground coffee (finer than espresso grind).
• Add one heaped teaspoon of coffee per demitasse cup to a cezve.
• Add sugar to taste (or none at all) and pour cold water.
• Heat gently without boiling, allowing the coffee to foam.
• Serve unfiltered, leaving the grounds to settle at the bottom.

The slow heating and absence of filtration are key to its signature texture and strength.

Frequently Asked Questions

Is Turkish coffee the same as espresso?

No. While both produce a strong brew, Turkish coffee is unfiltered and made with finely ground coffee boiled in a cezve, while espresso is filtered through pressurised water through finely ground coffee using an espresso machine. The textures, serving styles, and preparation methods are completely different.

Why is Turkish coffee unfiltered?

Turkish coffee is unfiltered by design. The coffee grounds are boiled with water and sugar (optional), then allowed to settle at the bottom of the cup. This leaves a thick, sludgy layer that’s part of the experience — and traditionally not consumed.

Do you drink the coffee grounds in Turkish coffee?

No, you do not drink the grounds. The fine coffee grounds settle at the bottom of the cup and are left there. It’s customary to leave a small amount of liquid in the bottom when you finish your cup.

What is coffee cup reading in Turkish culture?

Coffee cup reading, or tasseography, is a traditional practice where the patterns formed by the coffee grounds left in the cup after drinking are interpreted to tell fortunes or reveal insights about a person’s life. It’s especially popular among women in Turkey.

Where can you still find Turkish coffee being served traditionally?

Turkish coffee is still commonly served in its traditional way in Turkey, Greece, and several countries in the Balkans. It remains a staple in homes, cafes, and during social or ceremonial gatherings.

Recommended FrontStreet Beans for Turkish-Style Brewing

If you’re curious about trying Turkish-style coffee at home, start with a bright, medium-roast single origin like FrontStreet Coffee’s Ethiopia Yirgacheffe — it offers floral and citrus notes that shine even in an unfiltered brew. For a richer profile, try the Indonesia Mandheling, which brings earthy and spicy undertones that complement the boldness of Turkish preparation. Both beans are best enjoyed as freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.