Kurukahveci Mehmet EfendiTurkish Coffee, Arabica Beans, Roasted Ground,Rich Aroma, Fresh, Medium to Heavy-bodied, Original Taste Since 1871 (8.8 OZ / 250 Gr)

Good Stuff.I first had Turkish coffee in Turkey. Instant love. Turkish coffee and Turkish tobacco are on another level. Later I worked in a cafe in Cambridge MA and a Moroccan fellow taught me to make it thusly:Heaping TBS Turkish coffee powder, 1 TBS sugar. 1 Cardamon pod, cracked. In your ibrik with water 3/4 full. Gently stir. Put over heat on low, low. When simmering bubbles start to form, stir it down. Don't let it boil. Stir it down 2-3 times. Don't let it boil or it will taste bitter. You should have a nice crema on top. Let sit for a minute.If you want the mud then pour straight into your cup. If you don't want the mud, gently pour into cup, leaving mud at the bottom. Some people eat the mud with a spoon. I do not. Some people can tell your fortune by the mud left of the sides of your cup. I cannot.Enjoy! Peace and Love to the people of Turkey. Kind people.

Olor fuerte y fresco. Muy buen sabor. Delicioso

Make it the right way and it’s an amazing coffee. Have it the Turkish way or like an espresso, amazing taste. I have a small espresso pot, I make it strong, 1/5th of the cup and add hot milk 4/5th of cup. Add brown sugar per taste, amazing. Comes in a can but still strong and fresh aroma.

If you like small expresso coffee or Turkish coffee this is the one. I love this coffee & been drinking it for over 2 years.The price is great & it lasts a long time. it's great quality & freshness is unmatched. I recommend 100% You'll love it.

Not as strong as I thought it would be

The delivery was really fast and safe. Thank you.

Smooth and good taste

The "rules" say this isn't supposed to be as good as it is, but it is really realy good. I love all sorts of coffee and can talk shop with anyone. As fans even a little bit into coffee know, the golden rules of coffee say that for best results we must always use fresh roasted beans, grind them shortly before brewing, and enjoy promptly after. These rules are supposed to be applicable to every brew method; drip, Turkish, french press, etc. But of all, espresso in particular demands adherence to these tenets. Over the years, seeking the best espresso, I have even reached the point of buying green beans and roasting them at home using several different methods. As for grinding, I have a team of grinders (conical burr or flat, steel or ceramic, hand vs motor powered, you name it) ready for anything I can dream up and yes, it paid off to where I have to go to very very special places (looking at you George Howell) to get an espresso better than what I can pull at home. Getting back to Turkish though... I've found that the traditional Turkish brew method throws all that out the window. Don't get me wrong I've had very very good cups with super fresh beans, ground to baby powder perfection, but its not quite there compared to what my middle eastern friends and family have made for me. Buying coffee of unknown roasting date, that <gasp> is pre-ground, is supposed to yield worse results. Allowing the water temp to go past 95 degrees should cause nasty bitterness. Not drinking fresh-brewed coffee immediately is supposed to mean that peak flavor is being missed. Nope, not with Turkish. I can follow the technically superior methods generously shared by champion baristas of the Turkish brewing realm and yes, it's very very yummy, fantastic even. But again, what I wanted was the "people's" version. Thankfully, several grandmas have shared their methods too, and sure enough, they breake all the "rules"... they let the brew foam up, remove the foam, then foam up again (flirting with triple digit temps), then they let the cup sit for the longest five minutes you're ever had to wait for, oh, and they use preground coffee! Often, Mehmet Efendi! This coffee produces a complex profile that is spot on accurate to my memory, and I haven't been able to replicate with my own beans. This was the taste I was looking for, and I can happily say I finally figured it out. I'm glad I tried out the championship methods, since they too are fantastic, but in a different way. If what you want is to be transported to a different place and time, back to when you had coffee the traditional way. Follow the grandma's techniques, and use Mehmet Efendi.