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Aren Kahve , Traditional Turkish Coffee: Rich foam, forty years of friendship.

At Aren Kahve we brew Turkish coffee without hurry: Arabica beans ground fresh every day, a copper cezve and a low flame. On the side, a glass of water, a piece of Turkish delight and plenty of conversation.

See our coffees How we brew
Turkish coffee Low flame Freshly ground
How do you take it? See the sugar options
Grind
75–125 microns
Ratio
1 g / 10 ml
Temperature
88–92 °C
Brewing
2.5–3 minutes

Figures from the “Türk Kahvesi” traditional product name registration (TÜRKPATENT, G8, 2026).

Our story

We keep tradition in the cup, not in a display case.

They say a cup of coffee is remembered for forty years. We read that line like a business plan. We started Aren Kahve to brew Turkish coffee properly: choosing the beans with care, grinding them fresh every day and never rushing the cezve.

To us, tradition isn’t decoration; it’s a craft repeated every day. The glass of water beside the cup, the saucer beneath it, the short silence in the middle of a conversation… All of it is part of the craft.

Our aim is simple: when you finish your coffee and get up, you leave with more than a cup.

A short history of Turkish coffee

  1. 1500s

    Coffee reaches Anatolia; Istanbul’s first coffeehouse opens in Tahtakale.

  2. “Turkish coffee culture and tradition” is inscribed on UNESCO’s list of the Intangible Cultural Heritage of Humanity.

  3. The anniversary of the UNESCO inscription is celebrated every year as World Turkish Coffee Day.

  4. TÜRKPATENT registers “Türk Kahvesi / Turkish Coffee” as a traditional product name under number G8.

Our coffees

From classic to menengiç, a cup for every taste.

Every cup is brewed to order, one at a time. You choose the sugar; we take care of the foam.

  • 01Signature

    Classic Turkish Coffee

    Medium-roast Arabica ground as fine as flour. Full body, velvety foam and a long finish.

    Intensity4 out of 5

  • 02Fresh

    Turkish Coffee with Mastic

    Our classic blend with the cool, resinous lift of mastic gum. Light, aromatic, calm.

    Intensity3 out of 5

  • 03Spiced

    Ottoman Coffee

    A soft blend inspired by the palace kitchen, rounded with cardamom, mastic and a pinch of cocoa.

    Intensity3 out of 5

  • 04Mellow

    Dibek Coffee

    From the stone-mortar tradition: a coarser grind softened with milk. Creamy and light.

    Intensity2 out of 5

  • 05Caffeine-free

    Menengiç Coffee

    Made from roasted wild pistachio berries and brewed with milk. Not coffee at all, yet just as Turkish: nutty and lightly sweet.

    Intensity2 out of 5

  • 06Creamy

    Turkish Coffee with Milk

    Brewed with milk instead of water, still over a low flame. Thicker foam, rounder body.

    Intensity2 out of 5

Every coffee comes with a glass of water and a piece of Turkish delight.

Ritual

Five steps, no hurry.

The recipe for Turkish coffee was passed down for generations and, in 2026, written into its TÜRKPATENT registration. We stay true to it.

  1. Beans

    We choose medium-roast Arabica. Rested for at least 48 hours after roasting, the beans release their gas and the flavour settles.

  2. Grind

    Fresh every day and as fine as flour: 75–125 microns. Turkish coffee is drunk unfiltered, so the finer the grind, the silkier the cup.

  3. Measure

    1 g of coffee per 10 ml of cold water for every cup: about 7 g of coffee and 70 ml of water. Sugar goes in now, too; in Turkish coffee it is added before brewing.

  4. Brew

    Water first, then coffee and sugar go into the cezve and are stirred once. Over a low flame the coffee reaches 88–92 °C in 2.5–3 minutes. We never boil it; the moment the foam starts to rise, it comes off the heat.

  5. Serve

    The foam is shared evenly between the cups first, then the coffee. The water on the side cleanses the palate and opens up the flavour. The Turkish delight is a bonus.

Sugar

How do you take it?

Sugar is never stirred into Turkish coffee afterwards; it goes into the cezve before brewing. That’s why it is always the first question. Our measures are per cup.

Sugar measures: TÜRKPATENT “Türk Kahvesi” registration (G8).

  • Sade

    No sugar

    The coffee’s own character: gently bitter, deeply aromatic. The best way to get to know the bean.

  • Az şekerli

    A little · 1 cube · 2–3 g

    Softens the bitterness without hiding the aroma. A good place to start.

  • Orta

    Medium · 1.5 cubes · 3–4.5 g

    Neither sweet nor strong; the balance most of us look for.

  • Şekerli

    Sweet · 2 cubes · 4–6 g

    For the sweet-toothed. With the Turkish delight on the side, a real treat.

Events

We bring the cezve to your event.

Weddings, engagements, henna nights, openings or company gatherings… We set up the Aren Kahve stand and brew each guest’s coffee in front of them, one cup at a time.

  • Set-up, service and clean-up included
  • Menu and cups planned for your guest count
  • Caffeine-free option: menengiç coffee
  • Water and Turkish delight with every cup
Ask about your event
Weddings · Engagements · Henna nights · Openings · Corporate

FAQ

Good questions

Didn’t find yours? Write to us: merhaba@arenkahve.com

What is Turkish coffee?

Turkish coffee is made by brewing powder-fine ground coffee with cold water in a cezve, a small long-handled pot, without letting it boil. It is served with its foam and grounds in small cups. “Turkish coffee culture and tradition” was inscribed on UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity in 2013.

How do you make Turkish coffee?

Put about 7 g of coffee and 70 ml of cold water per cup into the cezve, add sugar at this stage if you want it, and stir once. Heat it slowly for 2.5–3 minutes and take it off the heat as soon as the foam starts to rise. Pour the foam into the cups first, then the coffee.

Why do I choose the sugar when I order?

Because sugar is never added afterwards: it goes into the cezve before brewing. Just tell us at the start: sade (no sugar), az şekerli (a little), orta (medium) or şekerli (sweet).

Why is Turkish coffee served with water?

Water cleanses the palate so you can taste the coffee’s aroma better. That is why you drink the water first, then the coffee.

Do you have a caffeine-free option?

Yes. Menengiç coffee is made from roasted wild pistachio (terebinth) berries and contains no caffeine. We brew it with milk; it is nutty and lightly sweet.

Can I turn my cup over for a fortune reading?

Of course. We don’t read fortunes ourselves, but nobody will stop you from turning your cup over; a Turkish coffee with plenty of grounds is made for it.

Do you cater events?

Yes. We set up our stand at weddings, engagements, openings and corporate events and brew every coffee on the spot. Email merhaba@arenkahve.com with the date, venue and number of guests.

Is there an official definition of Turkish coffee?

Yes. On 10 March 2026 the Turkish Patent and Trademark Office (TÜRKPATENT) registered “Türk Kahvesi / Turkish Coffee” as a traditional product name under number G8. The registration specifies a 75–125 micron grind, 1 g of coffee per 10 ml of water, and brewing without boiling.

Contact

Come and have a coffee with us.

We share our stand’s location, new blends and event calendar on Instagram. For questions and quotes, our inbox is always open.