DEFINITION
HISTORY
CHARACTERISTICS
PREPARATION
THE TURKS AND
TURKISH COFFEE
FORTUNE TELLING
TRADITIONAL TOOLS
In the past, coffee was
roasted at home on roasting pans.


A roasting pan
used in the palace and in grand mansions.
There are several stages involved in preparing traditional Turkish Coffee: roasting, cooling, grinding, cooking and serving. The traditional tools used in these processes have for the most part fallen victim to the passage of time and modernisation; today, they can only be found in museums, private collections and the windows of antique shops. In the order of their use, they can be described as follows:

Two types of roasters were used, a “tava” (pan) or a “tambur” (cauldron). The pans were made either from beaten iron or, more rarely, from fired clay. The pans had long handles, some of which could be folded. Some of the large pans were mounted on wheels to make it easier to pass them over the fire. Others had roasting spoons attached to the pans by a chain. Roasting was performed over a stove or grill. Cauldron roasters were made from sheet iron and consisted of a hand turned cylinder fitted onto a small, square grill.
Türkçe