Spatial distribution of Türkiye's local Turkish coffee kinds (original) (raw)
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RumeliDE Journal of Language and Literature Studies, 2020
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Theory and Research in Social, Human and Administrative Sciences II, Vol. 1, 173-195, Gece Kitaplığı, Ankara, 2020
This paper particularly aims to investigate the attributes of Turkish coffee that effected consumers’ coffee drinking experience; a previously neglected area of research. Another main purpose of this paper is to examine consumers’ satisfaction level with their Turkish coffee drinking experience taken away from home. A quantitative approach was employed and 528 people were surveyed through the use of a structured questionnaire. Accordingly, descriptive analysis to profile respondents, exploratory factor analysis to test the validity of the construct, comparative and regression analysis to detect the relationship between variables were carried out. This study found that Turkish consumers are not satisfied with their Turkish coffee drinking experience away from home. It was also revealed that ‘presentation’ attribute of Turkish coffee was of a critical importance effecting consumers’ satisfaction, while ‘product’ attributes (fresh coffee ground, good aroma, etc.) were found to have the lowest effect. Analysis also suggested females appear to be more sensitive to the presentation of Turkish coffee than males. This paper provides an introductory analysis for managers to benefit. It is crucial for café managers to understand their customers’ preferences to attract more customers and increase their satisfaction level through the results of this study. This is a noteworthy paper since it evaluates Turkish coffee drinking experience through a marketing perspective in contrast with the traditional, social and cultural context of ample previous researches.
THE QUALITY OF COFFEE (Coffeasp) IN SOME DIFFERENT GEOGRAPHIC INDICATIONS
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This study aims to determine the quality of coffee in several different geographical indications. This research was conducted at the Laboratory of the Faculty of Agriculture, University of Muhammadiyah South Tapanuli with a sampling method, namely sampling technique from 3 geographically indicated locations of coffee, namely Lintong Arabica Coffee, Mandailing Arabica Coffee and Sipirok Arabica Coffee. Observation parameters were altitude, water content, seed size and acidity (pH). Data analysis was carried out by analyzing the process hierarchy, correlation and concluded by descriptive method. Coffee quality is influenced by geographical indications, namely altitude. The highest water content is Mandailing Arabica Coffee and the lowest is Sipirok Arabica Coffee. The best bean size is Mandailing Arabica Coffee which has the highest size and the highest coffee acidity is Sipirok Arabica Coffee and the lowest is Lintong Arabica Coffee.
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Anthropological Notebooks, 2022
Coffee, which aids us in learning about the cultural practices of a society, is an important consumption commodity not only in Turkey but throughout the world. In this study, various speciality coffees produced by coffee producers in Artuklu, the historical district of Mardin, the rapid change of cafes and the purchasing practices of consumers have been examined. Ethnographic interviews have also been conducted with coffee producers, cafe owners, and consumers. Coffee producers make various coffees, such as Turkish, Assyrian, Kurdish, Dibek, and cardamom, reflecting the multicultural structure of the city. Cafe owners and producers use expressions and images that emulate antiquity in their brands and logos. The cafes as "third places" become flamboyant spacious spaces leaving their traditional appearance behind. The consumption of new products by visitors of Mardin, an important place for domestic tourists, indicates a new class that seeks pleasure and experience in Turkey.
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The aim of this study is to determine the tea and coffee consumption habits of individuals in Adana and İzmir and to identify how the new trends are effective in consumption patterns. Therefore, the research is based on a comparison of two cities with distinctive culinary culture. Questionnaire technique was used to collect the data. Surveys were administered to 806 people in Adana and İzmir, Turkey. The research shows that tea is preferred in Adana (63.3%), whereas participants in İzmir opt for coffee (53.4%). The ratio of tasting international regional coffees is higher in İzmir than in Adana. In both cities, black tea and Turkish coffee are among the most consumed drinks. Despite the increasing tendency of foreign beverages due to the impact of globalization, the local people kept their interest in tea and Turkish coffee drink which is a component of the national intangible cultural heritage of Turkey. It is recommended that foreign businesses should include these traditional drinks on the menu.
The Investigation of the Element Contents in the Turkish Coffees
Celal Bayar Üniversitesi Fen Bilimleri Dergisi, 2015
Coffee is one of the most popular drinks across the world and its enormous commercial and social importance is obvious. Coffee has become the essential consumption matter and one of the rituals of many societies for several years. Turkish people's first confrontation with it dates back to 16th century, in Ottoman era. Since then, because of the differences in terms of preparation and presentation styles, the coffee has been named as "Turkish Coffee". According to this presentation style, roasted and then finely ground coffee beans are boiled in a pot, usually with sugar, and served in a cup where the grounds are allowed to settle. Turkish coffee contains many components such as caffeine, flavonoids, phenolic compounds and minerals. There are many elements in the structure of the Turkish coffee and have various effect on human health. In this study, determination of magnesium (Mg), iron (Fe) and calcium (Ca) contents in Turkish coffee aimed for conscious consumption. Inductively coupled plasma optical emission spectrometry (ICP-OES) was used for these analysis. From the results of experiments Mg, Fe and Ca contents were found in Turkish coffee as 21.46, 0.008 and 78.48 ppm respectively. Element contents which are found in 1, 2 and 5 cups of coffee are calculated. Analysis data were calculated with two different results such as daily intake for adults (mg) and percentage intake for adults (%). Furthermore, the daily intake of element from coffees that affects human health is also investigated.
Analyzing of coffee quality with different methods
Journal of Agricultural Sciences, Belgrade, 2004
The results obtained by the analysis of the samples of coffee mostly consumed on our market showed that the coffee quality corresponds to the values as given in the Law of Health Food. It was not found that any of the parameters which determine food quality exceeded permitted values. Content of heavy metals and aflatoxines is below permitted values. The least content of caffeine was determined in a coffee sample roasted in the private roaster?s shop, and only in it the presence of coffee surrogates/substitutes was not proved. The obtained results of the coffee analysis showed that the coffees of most popular producers are very equal, and results of caffeine analysis are even more equal. This indicates the most probable fact that coffee is of the same origin, and that later, on during production, a different mixture was made, which affects the final product and gives aroma and taste to the liquid.
Coffee Culture at the Crossroads
INTRODUCTION There have been significant changes in the travel trends of tourists. According to survey of Scientific and Technical Research Council of Turkey, It is estimated that 3E will take the place of 3S in tourists' travel expectation in the near future (2023 Report). Three-E can be defined as education, experiment, and entertainment. Tourist destinations have started to position themselves according to this new demand. In this sense, local food and drinks have been distinctive pull factors of tourism destination. Tourists want to try different foods and drinks at different venues, as well as observing local people's way of life, experiencing their taste and enjoying the authentic atmosphere of place. Historants are businesses that can meet every expectation of tourists in this sense. By sharing the same atmosphere, food or drink shared with people from different cultures inside a historic architectural texture can allow visitors to observe and feel the local life with different experiences. Eating and drinking habits play important place Turkish social lives as well. In addition to Coffee and coffeehouse culture have a significant place Turkish social life. Gaziantep and Historical Tahmis Coffeehouse are known as the place where coffee was brought into the country for the first time and also processed and distributed in the country. In this way, Tahmis transformed into a socialization place where local people ate, drank and shared important matters about the city. Coffee became the number one drink of this venue. Thankfully cultural heritage was transmitted orally to the present day. There are limited studies on the cultural transmitter roles of the coffee and coffeehouses in Turkey. The objective of this study is to put forth the characteristics and visitor profiles of coffee house as historants and find out the reasons why visitors chose these venues through the case of Gaziantep Tahmis Coffee House. Studies contribution to the field is introducing the new concept of historants into the tourism literature, determining profile and characteristics of Tahmis Coffeehouse's customers. In Turkey, like Tahmis many coffee houses have been waiting to be preserved and wishing to continue their function maintained and keep their cultural transmitting role on a daily basis. We hope that result of the research and successfully operated Tahmis can be a good example for destination managers.
Turkey’s Coffee Adventure: An Analysis of Coffee Experience Typologies and Business Type Preferences
Advances in Hospitality and Tourism Research (AHTR), 2021
The rise in the coffee consumption, as one of the most popular beverages in the world, has opened the door to “coffee shops” in their modern form. The present study analyses the type of Turkish consumers who prefer national and international coffee shops based on their demographic characteristics and motivations. A total of 448 visitors to coffee shops during the Istanbul Coffee Festival filled out the developed survey form. 411 of these were used for data analysis. The data obtained in the research were divided into four groups through a Chi-squared Automatic Interaction Detection (CHAID) Analysis and Correspondence Analysis, depending on the demographic and motivational characteristics of the consumers with experience of national and international coffee shops. Consumers attribute importance to the atmosphere, image, coffee quality and location of coffees shops, while the target market of coffee shops is generally well-educated, consisting of mostly female consumers over the age o...