The typical Turkish coffee has always been ground in a coffee grinder and, in contrast to the Arabic tradition, brewed quickly. In Turkey, coffee is very popular very early in the morning or late in the afternoon, in order to always stimulate the body and awaken spirits at the right time.
In the Turkish coffee houses, called Kahvehaneler or Pastane, the dark and almost creamy coffee is often drunk with typical Turkish delicacies and sweets. Candied fruit and jelly confectionery go particularly well with the concentrated taste of the coffee, as they round off the coffee with their aromas. The coffee houses are often the linchpin of social life in Turkey: Over a typical coffee and gossip with friends, people talk about the latest happenings here.
