Talk:Turkish coffee

Hafindjan?

I've been drinking Turkish coffee for over 30 years. I was introduced to it by my Serbian-born mother-in-law (she also spent significant periods in Bosnia, Croatia and Slovenia when they were all part of Yugoslavia). She always called the little pot with the long handle, what sounds like a "hafindjan", but I see no mention of this or anything like it in the article. Is this a recognised word, and how is it spelt? -- Jack of Oz ^[Talk] 19:52, 17 May 2013 (UTC)

The little pot with the long handle is called cezve, and fincan(exact prounciation like findjan) means cup in Turkish. KazekageTR (talk) 11:10, 13 December 2013 (UTC)

Preparation guidelines

Adding preparation guidelines to the article in each of the different geographical areas would help readers who wish to learn how to prepare the drink as it is done in the various areas mentioned. For instance, how much cardamom is typically used in Lebanese preparation? How much coffee is used in Turkey vs Bulgaria? How fine is fine, when discussing the grind? Particle sizes or screen gauges could be used to accurately describe the fineness of the grind. Macadk (talk) 21:31, 24 November 2013 (UTC)

Sounds like an interesting project, but there are two difficulties with it:

1. I suspect that local practices vary widely.
2. I doubt that there are any reliable sources documenting local practices accurately. Cookbooks reflect the authors' preferences, and can't be counted on as accurate documentation.

Sounds like you should get some research funding to travel around the region documenting practices (and their variation) and publish an article! --Macrakis (talk) 23:04, 24 November 2013 (UTC)

Credit missing for text used under "Preparation"

I was struck by an interesting turn of phrase ("dissolve the flavoursome compounds") and googled it to see if it was perhaps 1911 Britannica or something. The phrase (along with a big chunk of text) appeared in two recent books on books.google, as well as on various websites. Did someone here write it, and have it lifted subsequently by the books and websites, or...? If it isn't original to here, some sort of citation and/or rewrite seems necessary. Jason Townsend (talk) 01:27, 13 December 2013 (UTC)

small pot for making Turkish coffee nomenclature

My grandmother called the small pot with long handle for making Turkish coffee a "libriq". We are Sefardic (Hispanic) Jews, grandma was from Izmir, Turkey (Otttoman at the time of her arrival in America in 1903). At home in Pasadena, California, she mostly spoke Spanish, switching to Greek or Turkish only to keep secrets from my mother. For what it's worth, she always did the fortune telling as described in the Wikipedia article. — Preceding unsigned comment added by 23.241.124.170 (talk) 11:33, 11 May 2014 (UTC)

Biased ??

I read the article and it is mentioned as Turkish coffee everywhere in the article. I agree that according to recent advances (UNESCO heritage) Turks have some "rights" on the coffee. However, what I cannot understand is that the Turkish coffee is a matter of tradition in the Balkans, Arabs, Egypt, Lebanon etc. It is a common tradition and a result of "common" living, and is not something that the Turks brought and established everywhere.

Also, differences in the tradition, preparation exist among different "types" of Turkish coffee. This is not made clear in the article.

Another notable difference is that only in the case of Greece (and Greek coffee) a lot of information are missing. They wrongly mention that it was called Turkish coffee and then changed to Greek. Both terminologies used to exist and in particular, they refer to different tradition in preparation (minor differences) and in the flavor (this can be from mild to major difference). Moreover, there is a whole tradition around greek coffee (or Turkish coffee) in Greece. (For the other countries is it mentioned, but for Greece noting) — Preceding unsigned comment added by 77.162.253.253 (talk) 00:27, 27 June 2014 (UTC)

Of course it's biased. What do you expect from an article called Turkish coffee. Unfiltered coffee is what it really is. --92slim (talk) 01:39, 10 March 2015 (UTC)

Some extra information: Greek coffee is no longer very fashionable among Athenians. The Kafenion has been replaced by cafes. The traditional brew was first undermined by the Frappé, a chilled concoction that took Greece by storm in the late ’60s and ’70s and hasn't completely let go since. To make it, instant coffee, sugar and water are mixed together in a shaker or by hand until as frothy as meringue; the coffee is then poured into a tall glass and then ice and evaporated milk are added according to taste. By the ’80s, the Frappé was the number one coffee of choice in the Greek capital. In the ’90s, influenced by international trends, Greeks started drinking Espresso and Cappuccino. The last decade has seen Espresso Freddo (iced espresso) and Cappuccino Freddo (cappuccino with plenty of ice, topped with frothy cold milk), only found in Greece and the cafes of the Diaspora, overtaking the frappé as the cold coffees of choice, especially among younger Greeks.