Kurukahveci Mehmet Efendi, whose packs carry the date 1871 above the emblem, is one of the first names that come to mind for Turkish coffee in Turkey, and its Türk Kahvesi is the coffee many families grew up with. This 100 g flow-wrap pack holds finely ground, roasted Arabica coffee with nothing else added. The producer describes its Turkish coffee as naturally sweet, with mild acidity, a medium-to-full body and notes of toasted bread, spices, hazelnut and chocolate.
Mehmet Efendi's own brewing guide is simple. Measure one coffee cup of cold drinking water per serving into a cezve, the small long-handled pot, and add one teaspoon of coffee (about 6 g) per cup, plus sugar if you like. Heat slowly, stirring well, until the coffee begins to foam, then spoon a little of the foam into each cup. Bring the coffee to the boil once more and gently fill the cups. Turkish coffee is customarily served with a glass of water, and it goes well with lokum (Turkish delight), baklava or a piece of dark chocolate. Let the grounds settle for a moment before the first sip.
The 100 g size suits a household that drinks coffee now and then. The brand says its packs keep the coffee's aroma and taste as fresh as the day it was ground, right up to the best-before date. Once opened, close the pack tightly or move the coffee to an airtight container, and keep it in a cool, dry place away from strong smells.