This is the large 500 g (17.6 oz) tin of Kurukahveci Mehmet Efendi Turkish Coffee, with an English-language front label. The brand, whose packs carry the date 1871, describes this coffee as naturally sweet, with mild acidity, a medium-to-full body and notes of toasted bread, spices, hazelnut and chocolate. The tin holds finely ground roasted Arabica coffee and nothing else.
Mehmet Efendi recommends one teaspoon (about 6 g) of coffee per cup, so a 500 g tin makes around 80 cups. That suits households where coffee follows every meal, offices, or anyone who likes to welcome guests the Turkish way. Put one coffee cup of cold drinking water per serving into a cezve, add the coffee and sugar to taste, and heat slowly while stirring until the coffee starts to foam. Spoon a little foam into each cup, bring the coffee up to the boil once more and fill the cups gently. Serve with a glass of water and enjoy it with lokum, baklava, chocolate or dried fruit.
Because a big tin is opened many times, press the lid firmly closed after each use and store it somewhere cool, dry and away from sunlight and strong odours. Use a clean, dry spoon each time. Check the tin for the best-before date and any storage notes printed by the manufacturer.