May 22, 2012

Grind like an Egyptian.



The California Science Center sure knows how to throw a party! We recently catered Turkish coffee at their Discovery Ball 2012 in Los Angeles. The annual fundraising event that happened to coordinate with the opening of a widely anticipated exhibit, “Cleopatra: The Exhibition” and we had a blast serving coffee and assisting in the decorations. “Cleopatra” runs through December 31.

February 24, 2012

A look inside Mehmet Efendi– the industry standard for Turkish coffee.

Mehmet Efendi is a favorite at Turkish Coffee World, and an industry-standard worldwide. Take a look at their original shop in Istanbul, open since 1871!

They have a great English website where you can find more information about their uniquely flavored product.

“This is the original shop, located at Eminonu district of Istanbul, where Mr. Mehmet Efendi started his roasting company in 1871. Today it is the oldest and the biggest roasting company in Turkey. Even though there are many brands these days, people still line up in front of it everyday to buy freshly roasted coffee.”

They also package their coffee for a global audience, using sophisticated filling and sealing machines– as well as specially designed cans that prolong the coffee’s freshness– that allow them to offer each customer a cup of coffee as fresh as the day it was ground.You can buy Mehmet Efendi at our store by clicking the link; we have two sizes, and the option to purchase by-the-case for greater value.

January 20, 2012

Turkish coffee potential symbol for EU bid

It’s becoming clear that European Union Affairs Minister and Chief Negotiator Egemen Bağış aims to place Turkish coffee in the limelight of cultural negotiations. Ilhan Çulha recently published an recently published an article over at Today’s Zaman that illustrates that fascinating intersection– where Turkish coffee meets politics.

At a speech to organized by the Turkish Coffee Culture and Research AssociationBağış declared his support for Turkey’s premier beverage with staunch pride:  

“I drink Turkish coffee and claim it as my own,” he said. He also noted that “Turkish coffee is a good symbol for Turkey’s accession process to the European Union.”

Bağış had more interesting things to say, noting that the culture and originality of the beverage should not be sacrificed for technological advancement– perhaps a statement critical of the European Union’s tendency toward cultural standardization?

You can check out the article here. We agree that Turkish coffee is a great metaphor for the freshness of Turkey’s political and cultural aspirations. What do you think?

December 13, 2011

Dear Albanians: We Are At Your Service!

Yes folks, it’s that wonderful time of year again.

Lately things have been hectic at Turkish Coffee World as we gear up for the holiday rush (who wouldn’t want to find a Turkish coffee gift basket underneath the Christmas tree?) That’s no excuse for the measly posting rate on this blog– but I do plan to post far more often as we approach the new year.
Pending that whole end-of-the-world scenario falls flat, of course.
Although much of our energy has been directed toward our seasonal traffic, we are proud to make a very special announcement: Kafe Shqiptare has produced the worlds first uniquely Albanian coffee! 
And here’s the best part: we are now the sole U.S. supplier for their Albanian coffee!
We are overjoyed by this opportunity to support Albanian culture!
From the shores of the Adriatic to the smallest mountain village and from the streets of Tirana to the cities of the New World, there is one thing that brings together all Albanians: love of coffee.
Kafe Shqiptare was born out of an independent spirit and a love of the distinctive coffee-house culture Albanians share. Kafe Shqiptare SKËNDERBEU has introduced the world’s first uniquely Albanian coffee, firmly rooted in the finest traditions of the Albanian coffee house.
You heard it here, folks: We now carry delicious, finely-ground, neighborhood-style Albanian coffee.
This truly is a Turkish Coffee World.

Alright– I’m off to go caroling, TCW style!

“Jezvehs roasting on an open fire…”

November 17, 2011

Hip New Southern California Turkish Coffee Shop

We are proud to announce the opening of Dripp Coffee in Chino Hills, California! 

Fed up with the usual spread of mega-corporate coffeehouses, stale gas station coffee and fast food frappes, Inland Empire coffeeconsumers are craving something different– and better. Luckily for them, Dripp will offer Turkish coffee as a permanent menu item, along with organic baked goods and coffeehouse standards-done-right. And you don’t even have to drive to L.A.!

With that in mind, we wish the best to our friends in Chino Hills, Dripp. Be sure to check out their recent feature in LA Weekly:       

A few years ago, Rabih Sater was working in the energy industry. A few years ago, the country was mired in a Great Recession, and the energy industry, like most other industries then (and now), slowed down considerably. Rather than holding out to become, say, an oil baron à la Daniel Plainview in There Will Be Blood, Sater decided to focus on an entirely different type of black gold: coffee. His “coffee boutique,” Dripp, opens in The Shoppes at Chino Hills this week and brings Intelligentsia beans and Turkish coffee to the Inland Empire.

Click here to read more of 

September 15, 2011

Turkish Coffee Flan?

Psst… if you like coffee, you’ll love our Turkish coffee recipes.

After seeing numerous recipes for Espresso Flan and wondering if Turkish coffee could be used instead, I decided to give it a try. I based my Flan recipe off of Majories Candies YouTube video about making caramel custard (flan). The results were amazing!



1/2 cup sugar 
1 qt. milk 
6 eggs 
1/4 tsp salt
1 and 1/2 tsp vanilla 
approx. 2 tbsp brewed & strained Turkish coffee (one serving)

Flan is not a difficult dish to make, and Majories Candies instructions are very easy to follow. The only thing you need to do different is brew one serving of Turkish coffee, strain it several times to remove grounds, and mix it into the eggs when you are about to add the steaming milk. The delicious flavors of Turkish coffee are subtle, but very apparent in this dessert. Play around with the amount of sugar that you use; I did not use as much as the video calls for.    


August 29, 2011

How Turkish Coffee Helped My Dad Quit Smoking and Continue Living

mustafacoffeeEven though my family is Turkish, we didn’t discover the delights of drinkingTurkish coffee until a few years ago. My dad sort of stumbled up on it whilelooking for ways to quit smoking (after a heart attack, he knew that if he wanted to continue living, his terrible smoking habit would have to stop.) 

While my dad was reading everything he could get his hands on to figure out how he could quit smoking, he read somewhere that the best way to lose a bad habit is to swap it with a good one. That made a lot sense to him, so he started to search for a “good habit.”

People that have had to quit this habit know that one of the worst times the cravings occur is right after meals. He needed something to help during these periods and started to make Turkish coffee after his meals.

Why Turkish coffee?

Because it requires patience, it takes concentration; it’s drunk sip by sip, which is great for curbing urges.
There are several reasons for it being a relaxing activity. For one, Turkish coffee is not the kind of a beverage you can just grab it and run with it, or gulp down on the rush to work. You have to sit down before you can even drink it– otherwise, it will spill because the cups are so small!

Then what? 

Well, you have to wait a little for the grounds to settle at the bottom. You are most likely dying to take a sip at this point, but patience is essential to a sound mind. Now is a great time to strike up an interesting conversation with a family member or anyone nearby. 

In general, coffee has a powerful ability to enhance communication and interaction. This is particularly true about Turkish coffee, for the reasons being discussed.

Now what?

Take a sip.

Just “a sip?”

Well, you can’t chug the thing down like a Starbucks milkshake.

And why is that?

Well, for several reasons. For one, you need to wait a minute or so for the grounds to settle. Next, you don’t want to rush through the experience! The foamy layer on the top is considered by most to be the richest part of the experience; there are subtle nuances in flavor that should not be rushed through.

And, the coffee did take some time to prepare, so you don’t exactly want to rush at this point.

Most importantly, just relax. 

Take some time to savor it slowly and really appreciate the Turkish coffee experience. Draw a deep breath, and notice the rich deepness in scent that is only released from grinding beans to such a fine consistency. Sip the coffee and swish it around you palate to really taste the flavor – just like wine tasting (in fact, the word “coffee” is thought to originate from “kahwa,” which translates directly to wine in some languages.)

Calm yourself, reap the benefits of your preparation and enjoy the activity that people have been enjoying for centuries. This is what Turkish coffee is about.

After all this, you’ll find yourself only 3/4ths of the way into actually drinking your coffee. Don’t worry about it getting cold; Turkish coffee cups have been designed and crafted especially for the purpose of keeping the drink hot for long periods of time. The cups are very thin, and the material retains heat so well that the coffee stays hot for a long time. In contrast, modern drip coffee cups of flimsy cardboard and foam hold no light to this classic perfection.

In addition, you’ll be hard-pressed to find someone drinking Turkish coffee out of a plain white demitasse cup. The cups used are usually decorated with colorful art designs. Sometimes, the uniqueness or the artistry of a certain cup itself will even spark a conversation!

Lets continue the process.

While you’re sitting there, sublimely sipping your coffee, why not include some sweets to compliment your creation? Many people like to have a Turkish delight or a piece of baklava on the side rather than adding any sugar to their cup. (By the way, the key to these sweets is freshness, freshness, freshness. This can often be difficult to find in your locale, so rest assured that our sweets are fresh from Turkey.)

By now, you are getting to the bottom of your cup, so is the whole ritual over? No, not quite yet. Now you need to turn your coffee cup upside down on your saucer. Why? Well, there are people who claim to have an ability to read your fortune from the grinds. It’s sort of like reading your horoscope from a cup of coffee. Even if you don’t believe in these sorts of things, the results can be very interesting, and your imagination will be perked.

What do you see? A healthier future?

Be social and prosper.

The experience of drinking Turkish coffee continues beyond the last sip. As stated earlier, the beverage has be lauded for as a catalyst for opening dialogue and causing one to engage in invigorating conversation.

While the beverage is still delicious and worthwhile alone, Turkish coffee is really all about socializing. Like a good glass of wine, it was meant to be shared. There is one Turkish proverb that states: “One neither desires coffee nor coffee house, one desires to converse, coffee is but an excuse.”

Any smoker knows that their habit is just as social in nature; this is why Turkish coffee is a great replacement for the rituals of you past habit. Grab a friend a make them your “coffee buddy,” who will meet with you to prepare the drink on a regular basis. 

Start a town meet up for smokers that want to quit and take on a new habit, and collectively fall in love with Turkish coffee. Bond with members of your household by sharing you new hobby with them, and encourage them to try it even if they “don’t like coffee.”

I hope Turkish coffee can be as helpful to you in your quest to quit the habit as it was to my dad. Let us know in the comments if you decide to take the “Turkish coffee challenge.” Good luck!

July 15, 2011

Going camping? Brew your coffee over coals like a true Ottoman.


According to Ottoman tradition, Turkish coffee is ideally cooked over some hot coals that have burned for a long time and settled into ashes. You can easily replicate this method at a beach, camp site or right at home. 

demo iframe

The process for making Turkish coffee over hot coals is not very different from normal instructions, but it generally does take a while longer to foam. 

The key is in the ashes. You can use wood that has been burned, but we personally prefer using charcoal that was just used to cook a meal. Charcoal seem to be the most consistent and hottest source of ash for us (just make sure that it has burned completely white before attempting to brew your coffee, and never burn charcoal inside a home or other enclosed space!) 

You’ll want to position your Turkish coffee pot (get one here) directly onto the the hot ashes, using a pair of metal tongs to place more coals around the sides of it. Try to move the coals around until you have a flat surface that wraps around the edges like a bowl. 

Because it will take longer to make your coffee this way (around 20 minutes), make sure that someone is always paying close attention. You have to watch this one more than a normal pot, because it may take longer than usual to foam, and timing may be erratic. If you are unsure of whether or not it has risen already and you have been cooking for a while, it is probably done– you don’t want to burn your masterpiece! 



The end result is amazing; rich flavor and the thickest foam ever! If you are acamper, you know how delicious just about anything can be cooked over an open fire source. Why stop at the coffee? I am telling you, you’ll be the envy of your campsite. 

Did you have luck with this traditional sand/coal method? Let us know in the comments! 



May 31, 2011

By Any Ethnic Name, Turkish Coffee The Best Buzz Around

Leon Kaye posted a great article about the politics of Turkish coffee for, researching the words that people call the beverage and regional differences in preparation and presentation. armenian_coffee_cup1306802134

“The best coffee, however, is Turkish coffee. Armenians will cry foul at that moniker, as Armenian coffee is the perfect ending for a meal whether you are in Glendale or Yerevan. Greek coffee at a Plaka cafe after traipsing about the Acropolis is a nice cap after a day playing tourist.

Whatever country you may be in, just be sure to name the coffee based on what it is called within that country’s borders. Political sensitivities aside, however, most experts agree that the coffee bean made its way from Ethiopia to Cairo and Mecca, and eventually, to Istanbul–where coffee culture then started to thrive. Hence the general term, “Turkish coffee.”

Click here to read more.

November 3, 2010

Turkish Coffee in Santa Monica: Flying Saucers Café Turns 1-Year-Old

Courtesy of Flying Saucers

There are some neighborhoods where Turkish coffee is easier to find than an out of work actor. Santa Monica isn’t one of them. At Flying Saucers, owner Ryan Morris, 33, makes excellent Turkish coffee, the old-school way.

Ground with cardamom, cinnamon and other spices until it’s so fine it’s like dust, the brew is served unfiltered. Don’t stir. This is a ritual that requires patience. Let it settle as it forms a muddy layer at the bottom of your demitasse cup. Fortunately, Flying Saucers is the kind of café where patrons like to linger.

Read more here. 

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