Turkish coffee is not a bean variety. It is a preparation method: very fine coffee, water and controlled heat in a cezve, served unfiltered with the grounds settling at the bottom of the cup. Beyoğlu Turkish Coffee begins with 100% single-origin Ethiopian Arabica, roasted in-house to a medium profile and ground very fine for traditional cezve preparation.
Ethiopian Arabica gives the cup a more aromatic and layered base than a neutral commodity blend. In a Turkish coffee grind, floral, fruity and roasted notes become concentrated because the coffee is prepared without filtration.
Turkish coffee needs a much finer grind than filter coffee or espresso. The fine particles help create body, foam and a dense aromatic cup. Coarse coffee will not behave correctly in a cezve.
Roasting controls sweetness, bitterness, acidity and body. A medium roast keeps the coffee aromatic while still giving the full-bodied character expected from Turkish coffee.
Turkish coffee is traditionally strong, aromatic and unfiltered, so it pairs well with small, concentrated sweets. Beyoğlu recommends pairing it with lokum rolls, pistachio fitil lokum, tahini halva, nut creams, layered lokum and classic Turkish delight.
| Criterion | Turkish coffee | Espresso | Filter coffee |
|---|---|---|---|
| Grind | Very fine, almost powder-like. | Fine, but usually coarser than Turkish coffee. | Medium to coarse depending on the brewing method. |
| Preparation | Cooked slowly with water in a cezve and served unfiltered. | Extracted under pressure through a compact coffee puck. | Water passes through ground coffee and a paper or metal filter. |
| Texture | Dense, aromatic, foamy, with grounds settling in the cup. | Concentrated, crema-based, short and intense. | Cleaner, lighter and more transparent. |
| Best pairing | Lokum, tahini halva, nut sweets, water and slow conversation. | Chocolate, pastry and milk drinks. | Breakfast, desserts and longer drinking occasions. |
Beyoğlu Turkish Coffee works for retail shelves, café service, gift boxes, Turkish sweets assortments, restaurants, online stores and wholesale buyers. It is especially strong when sold together with lokum, halva, tea and gift sets.
Store Turkish coffee in a cool, dry place, away from sunlight, humidity and strong odours. Very fine ground coffee has a large surface area, so it should be kept closed after opening to preserve aroma and freshness.
Turkish coffee is a traditional preparation method using very finely ground coffee cooked with water in a cezve and served unfiltered in a small cup.
No. Turkish coffee is not a bean type. It is a brewing and serving method. Beyoğlu uses 100% single-origin Ethiopian Arabica for this method.
The very fine grind helps create the dense body, foam and aromatic texture expected from Turkish coffee. Coarser grinds do not behave correctly in a cezve.
Beyoğlu Turkish Coffee is roasted in-house to a medium roast profile, designed to preserve aroma while giving enough body for cezve preparation.
Use cold water, very fine Turkish coffee and optional sugar. Heat slowly in a cezve, remove before it boils over, serve with foam and let the grounds settle before drinking.
Turkish coffee pairs well with lokum rolls, classic Turkish delight, fitil lokum, tahini halva, layered lokum and nut-based sweets.
Yes. Beyoğlu Lokum & Coffee works with wholesale buyers, cafés, retail stores, gift projects and selected international partners. Conditions depend on quantity, packaging, availability and dispatch requirements.
Beyoğlu Turkish Coffee is roasted in-house by Beyoğlu Lokum & Coffee as part of its Moscow-based artisan Turkish confectionery and coffee range.
Choose the product from the catalogue for retail ordering, or contact Beyoğlu Lokum & Coffee for wholesale, café, restaurant, corporate gift or Turkish sweets assortment inquiries. Exact price, weight, availability, shelf life and product details are shown in the product card.
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