Ottoman Coffee (Osmanlı Kahvesi) – Finely Ground Turkish Coffee, 150g

Ottoman coffee, or Osmanlı kahvesi, is Turkish coffee in its oldest, most traditional form: beans roasted and ground to a fine, dark powder, made cup by cup in a long-handled pot. This is the same style the Ottomans developed centuries ago — the method that gave the world "Turkish coffee" — and it is prepared exactly that way, slowly over low heat so a layer of foam rises to the top. The coffee comes ground to the fine, flour-like consistency Turkish coffee needs. You do not filter it; the grounds settle at the bottom of the cup, which is what gives the brew its full body and lingering finish. One 150g pack holds enough for many small cups. Unlike a single-origin espresso roast, "Ottoman-style" is about character rather than one fixed recipe — it has no single standard. Across Türkiye it is known as a warm, aromatic, full-bodied cup, and many Ottoman and dibek-style blends are enriched with traditional aromatics such as mastic (damla sakızı), cardamom, or carob. The result is a coffee that tastes a little rounder and more fragrant than a plain dark roast. How to brew it in a cezve (ibrik): • Add one heaped teaspoon of coffee per small cup, with cold water, into the cezve • Stir in sugar now if you want it — Turkish coffee is sweetened in the pot, not the cup • Heat slowly over low heat; do not stir again • As foam rises near the rim, lift the pot off the heat, then return it once or twice — never let it boil over • Spoon a little foam into each cup, then pour gently so the grounds stay behind Serve in small cups, the way it is meant to be enjoyed: unhurried, usually with a glass of water alongside and something sweet. Keep the pack sealed in a cool, dry place away from light to protect the aroma.