Kurukahveci Nuri Toplar Turkish Coffee with Cardamom 250g – Wood-Fire Roasted
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Turkish Coffee with Cardamom by Kurukahveci Nuri Toplar
Some coffees are made. This one is maintained — the same way, in the same small Eminönü shop, since the brand was founded in 1890. Kurukahveci Nuri Toplar still roasts over open wood fire, without electricity or gas, in small individual batches. The cardamom edition takes that slow-roasted Arabica base and adds ground cardamom at the blend — not as an afterthought, but as a considered pairing.
What makes this coffee different from supermarket Turkish coffee
Most commercially available Turkish coffee is roasted in industrial electric drum roasters. Nuri Toplar is not. The beans — 100% Arabica — are roasted directly over a wood fire in Eminönü, Istanbul, then ground to the ultra-fine powder that Turkish coffee requires. That process produces a roast with a different character: deeper, slightly smoky at the edges, with the kind of body that holds up against the warmth of cardamom without being lost in it.
The cardamom here contributes its full profile — citrusy brightness, a faint mintiness, a mild peppery depth — and it layers cleanly over the roast rather than masking it. The result is a cup that is recognisably Turkish coffee but extended into something more aromatic and layered.
How to brew it
Use a cezve (ibrik). Add cold water per cup, one heaped teaspoon of this ground coffee, and heat slowly over low flame. As the foam rises, remove from heat before it boils. Return once or twice for a richer foam. Pour carefully — the grounds settle at the bottom and the cup is drunk without filtering. The 250g bag provides approximately 25–30 single servings.
The cardamom and coffee tradition
Cardamom has been brewed alongside coffee across the Middle East and Turkey for centuries. In the Gulf — Saudi Arabia, UAE, Kuwait, Qatar — cardamom coffee (قهوة بالهيل) is central to the hospitality ritual, served from a dallah into small cups. Turkish coffee with cardamom bridges that tradition with the distinct preparation method of the Ottoman coffeehouse: unfiltered, thick, and brewed slowly over flame. Nuri Toplar's kakuleli (cardamom) blend sits equally well in the Turkish cezve and the Arabic finjan.
Product details
- Brand: Kurukahveci Nuri Toplar (Eminönü, Istanbul — founded 1890 per the brand's own marking)
- Roasting: Wood-fire, small-batch, no electricity or gas
- Beans: 100% Arabica
- Blend: Arabica coffee + ground cardamom
- Net weight: 250g (8.8oz)
- Format: Pre-ground, ready to brew in a cezve
- Country of origin: Turkey
