kahve

Kahve is the Turkish term for coffee, the beverage produced from roasted and ground beans of the Coffea species. In everyday Turkish usage, kahve refers to the drink, and the word kahve ultimately derives from the Arabic qahwa.

Historically, coffee is believed to have originated in the forests of Ethiopia and was first cultivated and traded in the Yemenite port city of Mocha, spreading to the Ottoman Empire by the 16th century. In Istanbul, kahvehane establishments became social hubs, influencing literature, music, and politics. The drink crossed into Europe in the 17th century and then to the rest of the world. In 2013, Turkish coffee culture and tradition was inscribed on UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity.

Production and preparation involve coffee beans from species such as Coffea arabica or Coffea canephora that are harvested, processed, roasted, and ground. Turkish coffee uses a very fine grind and an unfiltered method, typically brewed in a cezve (ibrik) over low heat with water and optional sugar. The beverage is served in small cups and often forms a foam on top, with sediment remaining in the cup. In Turkish practice, the grounds may be used for tasseography, or fortune telling, after drinking. Globally, kahve is prepared and enjoyed in many styles, including filtered coffee, espresso, and moka pot preparations.

Distribution and cultural role: Coffee is a major global commodity with diverse regional traditions. In Turkey, kahve is closely linked to hospitality and social rituals, and the preparation method reflects local tastes and customs.