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Is there a difference between Turkish and Greek coffee? Or is it the same thing with different names at different places?

  • Valid first question. How about removing the second part, or turn it into something more objective? – Eric Platon Feb 15 '15 at 13:49
  • Great question; welcome to Coffee.SE, and good luck getting an answer (I'm curious about this one too). – Sam Whited Feb 15 '15 at 19:36
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    I have only anecdotic evidence for this so I won't make it an answer, but Turks traditionally boil the coffee three times, while I've always seen Greek people boiling it only once. I've also found that ordering a γλυκό coffee in Greece will get you something sweeter than ordering a çok şekerli coffee in Turkey. – scozy Mar 5 '15 at 16:51
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...also called Arabic, Cypriot, Bosnian, and what not -- it is the same method.

In Greece, it's become Greek coffee (along with the former "Turkish" Greek delight) after conflicting with Turkey and the 1974 invasion of Cyprus.

The method itself (boiling finely ground coffee in copper cezve, typically sweetened, and served in a demitasse) is said to stem from 15th century Yemen, reaching Constantinople in 17th century and consequently spreading across Ottoman Empire.

Apparently, there are interesting variations to it. For instance, Syrian coffee (and probably some others) is flavoured by cardamom.

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    Thinking of hot dogs and freedom fries, I wonder which of the many such was the earliest one. – Ivan Kapitonov Feb 16 '15 at 16:04
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    -1 Arabic coffee is not the same thing as Turkish coffee. – Burhan Khalid Mar 20 '16 at 5:09
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Please do not confuse Arabic coffee with Turkish coffee.

Arabic coffee, called gahwah is something completely different than Turkish coffee ... which is called Turkish coffee in the Middle East.

It has completely different coloration and is also served differently. It is also not sweet.

Wikipedia explains it thus:

Arabic coffee, or ‘‘Al-Qahwa’’ (Arabic: قهوة‎, qahwah, locally gahwah or g'hawah), is made from coffee beans roasted very lightly or heavily from 165 °C (329 °F) to 210 °C (410 °F) and cardamom, and is a traditional beverage in Arabian culture. Traditionally, it is roasted on the premises (at home or for special occasions), ground, brewed and served in front of guests. It is often served with dates, dried fruit, candied fruit or nuts. This brewing method is common in Najd and Hijaz, and sometimes other spices like saffron (to give it a golden color), cloves, and cinnamon. Some people add a little evaporated milk to slightly alter its color; however, this is rare. It is served from a special coffee pot called dallah (Arabic: دلة‎) and the coffee cups are small with no handle called fenjan. The portions are small, covering just the bottom of the cup.

It looks like this:

enter image description here

Turkish coffee, on the other hand:

enter image description here

  • this is already mentioned by hoc_age in a duplicate question @ coffee.stackexchange.com/questions/2545/… – MTSan Mar 20 '16 at 11:44
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    Dear Burhan, the arabic coffee in syria and lebanon and jordan is called kahwa mura , and it is darker than the gulf one and even stronger. – Mr.lock May 11 '17 at 12:39
  • and the Turkish coffee also called just kahwa – Mr.lock May 11 '17 at 12:40
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It has always been Arabic. However, the World met the coffee you mentioned through Ottoman Empire, a Turkish country. It became Turkish Coffee. Some Turkish stuff is known as Greek too. Let me say, Turkish/Greek delight, Turkish/Greek yoghurt and Turkish/Greek coffee.

protected by Community Feb 10 '16 at 14:46

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