Dibek Coffee 200g — Osso Stone-Ground Turkish Coffee with Yemen Beans
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Dibek coffee takes its name from the dibek — the large stone mortar in which coffee was pounded by hand long before mechanical coffee mills became common in the 19th century. Pounding instead of fine milling leaves the grounds slightly coarser, and that one difference changes the whole cup: dibek coffee brews up noticeably softer, creamier and less bitter than standard finely ground Turkish coffee.
Osso, a Turkish producer of traditional coffee styles, builds this blend on specially processed Yemen coffee — the same origin the Ottoman court drank — and prints its motto on the pouch: "Saraydan Gelen Lezzet", a flavour that comes from the palace. The label also carries an "8 Farklı Lezzet" (eight flavours) badge, marking it as a layered blend in the classic dibek tradition rather than a single-note coffee.
How to brew it:
- Prepare it exactly like Turkish coffee: coffee, cold water and sugar to taste in a cezve (small pot), stirred and brought slowly to the edge of a boil over low heat.
- Pour with the foam into small cups and let the grounds settle for a minute before drinking.
- No cezve? A small saucepan on the lowest heat works the same way.
It suits anyone who likes the ritual of Turkish coffee but finds the standard cup too sharp. The rounder, creamier character of a dibek blend is the usual recommendation for first-time Turkish coffee drinkers — and a familiar comfort for everyone who grew up with it. Supplied in a 200 g stand-up pouch.
