Turkish Coffee: Its 16th-Century Origins and Brewing Method

In the sweltering heat of the Middle East, people have long needed a strong, effective way to stay alert. But instead of reaching for an energy drink, many still turn to a centuries-old brew that’s as much ritual as it is refreshment. This isn’t your average drip coffee—it’s a drink with thick foam, heavy sediment, and an intensity that takes some getting used to. So how did this unique preparation survive unchanged for 500 years?

Turkish coffee dates back to the 16th century and is still made today using finely ground dark-roasted beans, sugar, and cold water, slowly simmered for 30 minutes in a small copper cezve to produce just 20 millilitres per cup—unfiltered, with a foamy top and settled grounds.

What Is Turkish Coffee and How Is It Made?

Turkish coffee is not just a drink, but a cultural practice recognised by UNESCO. It’s made using extremely finely ground dark-roast coffee beans—finer than espresso—combined with sugar and cold water. Unlike modern brewing methods, it’s not filtered. Instead, the coffee is simmered (not boiled) in a small brass or copper cezve over low heat for around 30 minutes. The result is a 20-millilitre serving topped with a thick layer of foam and packed with undissolved coffee grounds that settle at the bottom of the cup. The taste is intense and unfiltered, often an acquired one.

Espresso: Italy’s Quick, Intense Shot

Moving westward, espresso represents a completely different coffee philosophy. Originating in Italy, espresso—meaning “fast” or “especially quick”—is a small, concentrated black coffee topped with a layer of golden crema. It’s made by forcing nearly boiling water through finely ground coffee under high pressure (9 bars) for just 25–30 seconds, yielding a short shot of 25–50 millilitres. Unlike Turkish coffee’s slow ritual, espresso is meant to be sipped quickly, often with sugar, and is popular among workers needing a fast caffeine boost. Some say the espresso machine was invented to increase labour efficiency—an ironic origin for what many now consider a slow indulgence.

Swiss Coffee: Western Elegance in Every Cup

Compared to both Turkish and Italian traditions, Swiss coffee presents a refined, almost luxurious alternative. Known as “noble coffee,” Swiss coffee is smoother and more balanced. It uses Swiss-roasted beans brewed through an automated Swiss coffee machine set to precise parameters: 85°C water temperature and 6–9 atmospheres of pressure. The result is a gentle yet aromatic cup enhanced with Swiss whole milk and sugar, served in delicate cups. Before drinking, a small stir releases a silky crema and fragrant aroma. It’s often paired with Swiss chocolate and mineral water for a complete sensory experience. Though the process relies on complex machinery, the operation is simple—just press a button and wait 22 seconds.

How Swiss Coffee Machines Control Extraction

Authentic Swiss coffee depends on specific brewing conditions. The machines use water at 85°C to avoid scorching the grounds and apply 6–9 atmospheres of pressure to fully extract the coffee’s compounds. The entire cycle completes in just 22 seconds, producing a balanced cup with smooth crema. Though the engineering is advanced, the user interface is straightforward, making it accessible even for non-specialists.

Frequently Asked Questions

What is traditional Turkish coffee and how is it different from other coffees?

Traditional Turkish coffee is made by boiling finely ground dark-roast beans with sugar and cold water in a copper cezve for about 30 minutes. It is unfiltered, served in 20ml portions, and has a thick foam on top with coffee grounds settled at the bottom. It is much stronger and thicker than filtered or espresso-based coffees, and not meant to be sipped quickly.

Why is Turkish coffee unfiltered?

Turkish coffee is unfiltered because it is not brewed through paper or a metal filter like espresso or drip coffee. Instead, the coffee grounds are boiled with water and then allowed to settle at the bottom of the cup. This results in a thick, sludgy layer of grounds and creates the signature strong flavour and texture.

How is espresso different from Turkish coffee in preparation and taste?

Espresso is made by forcing hot water through finely ground coffee under high pressure for 25–30 seconds, producing a small, concentrated shot with crema. It is meant to be consumed quickly and is less dense than Turkish coffee, which is boiled slowly for 30 minutes, unfiltered, and served with grounds and foam intact in a small cup.

What makes Swiss coffee different from Turkish and espresso?

Swiss coffee is a milder, more refined coffee brewed using automated machines with precise temperature (85°C) and pressure (6–9 atm) settings. It is smoother and creamier than both the intense Turkish coffee and strong espresso, often enjoyed with milk and sugar as a gentler, more aromatic drink suited to leisurely settings.

What temperature and pressure are used in Swiss coffee machines?

Swiss coffee machines use a water temperature of 85°C and a pressure of 6 to 9 atmospheres to extract coffee. These precise settings aim to create a balanced and aromatic cup without burning the grounds.

Recommended FrontStreet Beans for Moka and Espresso

For brewing methods like moka pot and espresso that highlight bold flavours—much like Turkish and Italian styles—try FrontStreet Coffee’s Classic Blend. It’s designed for espresso and moka pots, delivering rich crema even with basic equipment. For a more affordable option with solid body, the Black Cocoa Blend offers boldness and smoothness at a lower price. Both are 100% arabica and optimised for high-pressure extraction. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.