Product description
ARABICA-FORWARD TURKISH COFFEE
Traditional Turkish blends often include significant Robusta for body and crema — but Robusta adds bitterness. Our Arabica-forward blend achieves crema through grind calibration while producing a more refined, less bitter cup.
THE UNFILTERED ADVANTAGE:
Turkish coffee is unfiltered. Diterpene compounds cafestol and kahweol — removed by paper filters in drip coffee — remain fully present. These are studied for antioxidant, anti-inflammatory, and liver-protective properties.
HOW TO PREPARE (CEZVE):
1. Cold water in cezve (75ml per cup)
2. 1 heaped tsp (7–8g) + sugar if desired — add before heat
3. Low heat — never boil
4. Remove the moment froth rises
5. Pour slowly, let grounds settle 2 minutes
SERVING IDEAS
- Khaleeji twist: add cardamom and a few saffron threads to the cezve for a Gulf-style aromatic cup
- Majlis serving: small finjan cups with dates, lokum or kunafa
- Levantine style: a cold glass of water alongside, finished with dark chocolate
- International: a refined, less bitter alternative to espresso after dinner
STORAGE
Airtight container, away from light and heat. 4 weeks after opening.
Reviews
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Sign UpNo — ultra-fine pre-ground exclusively for cezve. Too fine for espresso machines (will clog portafilter). This is a dedicated cezve product only.No — ultra-fine pre-ground exclusively for cezve. Too fine for espresso machines (will clog portafilter). This is a dedicated cezve product only.
Three factors: correct ultra-fine grind (use dedicated Turkish pre-ground), correct heat (remove the moment froth rises — never boil), and fresh coffee (CO2 creates crema and dissipates with time).Three factors: correct ultra-fine grind (use dedicated Turkish pre-ground), correct heat (remove the moment froth rises — never boil), and fresh coffee (CO2 creates crema and dissipates with time).
