Kurukahveci Mehmet Efendi's Türk Kahvesi in the gold tin with the brown lid, with the date 1871 printed above its emblem, is a familiar sight on Turkish kitchen shelves. This 250 g tin holds finely ground, roasted Arabica coffee as its single ingredient. The producer describes the cup as naturally sweet, with mild acidity, a medium-to-full body and hints of toasted bread, spices, hazelnut and chocolate.
To brew it the way the brand recommends, measure one coffee cup of cold drinking water per serving into a cezve and add one teaspoon of coffee (about 6 g) per cup. Sugar is a matter of taste: Turks order their coffee sade (plain), az şekerli, orta or şekerli, and the sugar goes into the cezve with the coffee. Heat slowly, stirring well, until the coffee starts to foam. Share a little foam between the cups, then bring the coffee up to the boil once more and fill the cups gently. Serve it with a glass of water, as is customary. A piece of lokum, dark chocolate or a slice of baklava completes the ritual, and the grounds left in the cup are the starting point for kahve falı, the traditional fortune reading.
The tin makes it easy to keep the coffee tidy. After opening, press the lid back on firmly and store the tin in a cool, dry cupboard away from heat and strong smells. Check the tin for the best-before date.