The Coffee Trail: Istanbul

"Coffee should be black as hell, strong as death, and sweet as love." Turkish Proverb

First stop on the coffee trail is the vibrant city of Istanbul, the home of the worlds first coffee house in 1554. After a couple of days drinking tea (due to the shortage of a decent coffee offering) I decided to abandon my search for an espresso culture and instead seek out traditional Turkish coffee. To this end my quest ended when i found a quaint little cafe called Cherry Bean Coffee in Galata.

We tried the two blends on offer, both of which were roasted on the premises, the coffee was thick, rich, surprisingly sweet and comes with a walnut colored foam. The coffee was served with a little square of Turkish Delight which was a wonderful accompaniment.

Both coffees were prepared using a newly invented Turkish coffee making machine called the Beko whereas traditionally it would be made in a coffee pot (Ibrik) over a stove or charcoal. I was told by the barista that when made without the machine, ground coffee and water would be added to the Ibrik then bought to the boil. At the first boil, half of the liquid would be poured into the cup with the remaining coffee then be bought to the boil for a second time. This molten liquid is then subsequently added to the cup. I found this nice little guide for those that would like to know more about the process.

So when in Istanbul I would suggest you bypass the espresso (unless you like Nespresso) and instead sample the local coffee delicacies. My next stop in Athens where I hear specialty coffee is a young, emerging movement.