Turkish Dibek Coffee 1 kg – Ottoman Blend with Hazelnut & Cardamom

Dibek coffee is the old, stone-pounded way of making Turkish coffee. The name comes from the dibek — the large stone or wooden mortar that roasted beans were once crushed in by hand instead of being run through a mill. That slower, pounding grind is what gives dibek its signature: a coarser, oilier grind, a thicker body, a lighter foam, and a noticeably smoother, less sharp cup than ordinary Turkish coffee. It is the kind of coffee built around the Ottoman coffeehouse — unhurried, aromatic, and made to be shared. This is a Special Dibek blend, and it is more than plain coffee. It starts from finely ground Brazilian coffee, then leans into the Ottoman style with hazelnut aroma, cocoa, and cardamom, rounded out with a touch of milk powder so the cup pours soft and creamy. Many blends in this Ottoman style are also enriched with mastic (damla sakızı), the resin that gives Turkish coffee its faint pine-and-cream note. The result is a warm, nutty, gently spiced coffee with cocoa in the background — easy to drink black, and just as good with a little sugar. This listing is a large 1,000 g (1 kg) tin, enough to keep a household in coffee for a long stretch and to pour for guests without watching the level. The sealed tin keeps the grind fresh and holds the aroma in. How to make it: add one heaped teaspoon per small cup to a cezve (Turkish coffee pot) with cold water, add sugar now if you want it, and stir. Bring it up slowly over low heat — dibek likes a gentle brew. As the foam rises, take it off, spoon the foam into the cups, let it lift once more, then pour. Serve in small cups with a glass of water on the side. For a creamier cup you can brew it with milk instead of water. Store the tin somewhere cool and dry with the lid closed. Made in Turkey from Brazilian-origin coffee beans.