Coffee (Kahve) was first cultivated at the southern edge of the Arab
peninsula. When this area was added into the Ottoman Empire, it was first
introduced into Court and then on to the public. Within few years,
hundreds of coffee-houses sprung up in Istanbul alone, and coffee drinking
became such an important part of daily and ceremonial life that the
sultan's coffee-set was carried during royal processions; every wealthy
household had a servant whose sole task was to prepare coffee; and under
Moslem law the failure of a husband to provide his wife with coffee was
grounds for divorce. Shipped from the Yemeni port of Moka (hence the
name mocca) the fame of the coffee then quickly spread to Europe through
wars and trade.
To make Turkish coffee, coffee beans have to be toasted to the point and
ground to a very fine powder. One cup of water for each person is put into
a special long handled pot (cezve) along with 1 rounded teaspoon of coffee
and 1 rounded teaspoon (or less) of sugar. Stir well, put over very low
heat and bring slowly to boil. Froth forms on the top as it boils. Just
before it overflows, remove the pot from fire, divide the froth into the
cups, bring to boil again and divide rest out. Cardamom powder is also
added in southern regions.
