Turkish Coffee, Medium Roast for Cezve, 17.6 oz | 100% Arabica, Extra Fine Grind for Cezve and Ibrik. Rich Aroma. Vegan, Gluten Free. Roasted in Istanbul Since 1871.

YOU CAN MAKE PERFECT TURKISH COFFEE WITH A GOLD MESH FILTER COFFEE MACHINE such as Cuisinart On Demand. I make mine in a Cuisinart on Demand Coffee Maker. I use the washable gold (it is very fine) mesh filter. I use one scoop for every two cups of Turkish Coffee. If I have any left over I pour it in a mason jar (the kind with lids and bands that will vacuum seal. You can also use a glass jar from the grocery store that will vacuum seal such as a glass tomato sauce jar or juice bottle (the kind with the button on the top-the kind you hear a pop when you first open them-they are reusable.) What you do is you place the leftover coffee in there and place it in the oven at 250 degrees for 1 hour. Then take it out, turn it upside down briefly to hasten the vacuum seal. You will hear it 'pop' when it seals. Let it cool down and place on a shelf. The coffee is preserved to use in desserts or other drinks at a later time. If you have a foodsaver vacuum sealer you can collect the leftover coffee and vacuum seal it in a jar you keep in the fridge until it is almost filled, then you place it in the oven at 250 degrees for one hour. Do not overfill the jar or bottle when you do this, leave some room at the top. UPDATE:2/5/18 2/5/18 I felt it was time I explained in greater detail how important getting Mehmet Efendi Turkish Coffee is to me. During my early development, I eschewed coffee in general. I thought I did not like it until I had my first small cup of Turkish coffee in a Middle Eastern restaurant. I could not believe it. The smell and delight of the coffee taste was SO WONDERFUL. It seemed so exclusive and for many years, the only place I was able to drink it was the occasional trip to a Middle Eastern restaurant. I was exclusively a tea drinker when choosing my morning beverage back then. When I became engaged, even before I married, he and I had discussions about what we drank in the morning. He exclusively drank coffee then. He had already given up smoking cigarettes to become engaged to me and I know how important coffee is. I felt it would be cruel to ask him to switch to tea since he thought it did not wake him up enough. We made a compromise and I agreed to drink coffee in the morning. I realized as our marriage progressed I could once again have tea in the morning if I desired but early on knew we would be in a small apartment and we were so busy, unable to easily have two beverages handy in the morning to drink. As several years of our marriage went by, we were using a regular coffee maker and filling up a pot of coffee. But there were days we made too much. There were other days I felt I was drinking the pot down rather than throw away the coffee. See I knew there are folks that grow the beans, pick them, roast them, package the coffee, etc. etc. I was trying to do the best I could by utilizing the coffee and feeling guilty when I threw it away. Yet, I was suffering by drinking it when I did not want it and suffering because I did not think it tasted good to me, not like MY FAVORITE, Turkish coffee. There was no comparison. I have a very high aesthetic taste and was VERY UNSATISFIED with that coffee I was drinking back then. We did try several brands, and tried them out also but there was nothing that compared in my opinion. At some point my spouse and I got talking about my dissatisfaction with coffee and how I was sad we were throwing out coffee we did not drink he admitted he did not really like coffee that much. He had just not said anything about it. He just liked tea even less. I then suggested we switched to instant coffee since we were both so unsatisfied and throwing away unused coffee. For years, we drank miserable tasting instant coffee by the cup so we would no longer waste coffee. I threw sugar in mine in such high levels so I could not really taste it that was how I got it down. Once in a while we went to a Middle Eastern Restaurant, sometimes just so I could taste some decent coffee. Over a year after we bought our house and moved in I began working on a coffee system for my spouse and I. The first year we were just drinking tap water and eating peanut butter sandwiches for breakfast, lunch and dinner. Some of those days we did not have bread and just ate peanut butter. On others of those days, nothing. Some days we had an orange for breakfast and dinner when a neighbor gave us some oranges. Then finally, we were finally able to have proper coffee! I analyzed for hours types of coffee makers before I purchased one. Besides Turkish coffee, I love cappuccino. I came up with the perfect coffee system for us. I will describe it so you can figure out a coffee system if you need to and also so you know Turkish coffee does not have to be brewed in a cezve but can be made in modern electric coffee makers with the very fine washable metal filters and proper pressure. I chose the Cuisinart On Demand Coffee Maker since it houses the coffee in an inner receptacle. These are available new for purchase on Amazon. They can brew the Mehmet Efendi brand coffee. My spouse and I use one scoop for each two cups of coffee. So we never waste coffee for ethical reasons (think of the people picking the beans, do not take advantage of them, appreciate the coffee,) I have a small Nostalgia Electrics breakfast station that has a mini coffee pot and a warmer. If my coffee sits and gets cold I pour it in the pot and re-warm it. If we have leftover coffee at the end of the day my spouse vacuum seals it in a mason jar and refrigerates it. When a mason jar is filled with coffee I take it and place it in my spouse’s and my oven and heat it at 250 degrees for one hour, this pasteurizes it. It is then shelf stable and preserves it. I then use it to make homemade frappucinos, ice cream coffees, etc. Kahlua can even be made from it by just adding sugar and high quality vodka. Why would I make Kahlua? I sometimes add it to my coffee around holidays. I can afford to buy it. We no longer eat peanut butter sandwiches. I make it because otherwise containers are used, they are filled, they are heavy, people tote cases of this, etc. Instead, I make it for myself by just adding vodka and sugar. Why make homemade Frappucinos? I say why waste coffee? Why have a Frappucino out, much better to have it at home. Why buy cases of Frappucino that use glass or plastic containers and have to be trucked in? This reduces waste tremendously. I take my preserved leftover coffee and put it in a blender with low fat ice cream and some crushed ice and pure vanilla extract rather than throw it away or brew it cup by cup with a cezve. I have included a previous review I wrote below on my milk frother so you can understand how I make cappuccinos from Turkish coffee. How can I say what the Philippe Taglioni Automatic Electric Milk Frother means to me? In this case, it’s more than all about the coffee. See, when I was just getting started directing/writing/producing, before I got all those filmmaking awards, along with a screen writing one I frequented coffee shops with my editor. (I am actually a feature film maker, having switched my genre from horror to all happy G-rated feature films.) I look forward to getting my current feature film projects moving quickly forward with me at the helm directing/writing and producing of course. Anyway, back before those awards, I was working on getting a short I was directing/ co-writing/and producing going. I had met my editor through a cinematographer, Chris Chomyn-who I met through what was to have been a co-director on that short project, Joel Sadilek, but it did not work out since obviously I am the sole director/producer type-though I think highly Joel. Chris Chomyn highly recommended my editor, Peter Samet, a Pixar award winner himself, to me. Samet, who was fresh out of USC at that time, and I used to meet in independent coffee shops with electrical outlets (so I could plug my laptop in,) to get work done. This was some years ago and most indie coffee shops back then did not have any wi-fi. My internet connection was provided by a friend, Steve Wozniak, who gave me an unlimited Verizon data card so I could connect anywhere I wanted. Steve and I hit it off. Steve Wozniak (I always called him Steve, not Woz- he was always Steve to me) said I reminded him of himself when he was just starting Apple, doing so many things himself with very little resources and help. I remember those long hours in coffee shops with my editor. The smell of coffee was redolent, but we did not even have money to drink more then one cup each back then. Why did we meet in coffee shops? When I first met Peter I lived in what was basically a 10 foot by 10 foot room with no heat for years and slept on the floor covered in layers and blankets along with a thick bathrobe over a sweat suit. Then I would cover my head with a hat and blanket just so I could catch a few hours sleep, otherwise I would wake up shivering. To meet with Samet I would have to drive up to two hours each way back there where I used to live in Southern California to work on things for my film. I have always loved both coffee and tea. As soon as I was able to I developed a coffee system, tailored to my needs. I remember so often fantasizing about those cappuccino makers with all the presets, the techy ones that grind the beans instantly, with both the automatic milk storage as well as the self - cleaning function. To my surprise and delight once I started actually implementing my coffee system I was shocked to find that the Philippe Taglioni Automatic Milk Frother is so superior, especially with ease of cleanup, at this time I could not recommend one of those automated cappuccino makers (at least the ones I have seen so far) over it. I’ll explain… To begin I first had to find my ideal coffee. Along with my penchant for fine coffee I have extensive coffee sampling experience, (I have even drank coffee in Italy, France, and Africa.) I have come to the conclusion that to me Mehmet Efendi Turkish Coffee 17.6 Oz. by Kurukahveci also available on Amazon, is the finest coffee I have ever tasted. It is already pre-ground, but so fresh when you open the can you can smell what smells like the finest Belgian shaved chocolate as its dominant scent note even though it contains no chocolate, just Turkish coffee. It’s appearance is quite lovely. I vacuum seal mine with a Foodsaver vacuum sealer I own. Next I had to find my ideal Coffeemaker. The coffeemaker I chose for myself after much deliberation and evaluation is a Cuisinart Coffee on Demand Coffeemaker so I highly recommend these also. There is no plastic or paper packaging like with the pods, so it is better for the environment and the trees, and you can pour as much or as little coffee as you want with the push of a button and NO COFFEE POT. Cleanup is minimal, and it is good looking. One Cuisinart scoop equals 2 cups of Turkish coffee in the larger American cup sizes. The Turkish drink it in these small espresso cups and I sometimes adopt this custom myself since Turkish coffee is as powerful as Red Bull. I have a lovely Turkish Coffee set I cherish from what I consider friends and actually the best type of family, who live in Turkey. (By family, I mean those who have shown what I consider special caring and kindness towards me.) I smile to myself every time I see or drink out of my Turkish coffee set. If you try Turkish coffee you will find you do not drink as much of it as regular coffee. It is very satisfying. If you have never tried it before go slow with it. It is much stronger then any espresso you have tried, yet not bitter in any way. Any leftover coffee at the end of the day my spouse or I just push a button on our Cuisinart and dispense it into a mason jar, (I use one of my red Rocco Bormioli funnels also available on Amazon.) Then we vacuum seal the coffee (I recommend the Foodsaver 4980 Stainless Steel model,) to preserve it. These mason jars once filled with coffee are collected, batched up, and later when we feel like it are made into cold coffee drinks, like frappucinos, using our giant Ninja blender and re-vacuum sealed. There is no waste. Back to my Philippe Taglioni Automatic Electric Milk Frother... I never know when the urge for a fresh cappuccino hits me but when it does I head for my frother, it’s so much better then driving to a coffee shop in my opinion. I use organic soy milk I make myself with my Gourmet SELF-CLEANING Automatic Soy Milk Maker and Juicer by Green Electronics LLC which I also purchased on Amazon. It eliminates me or my spouse carrying packages of soy milk and I can re-vacuum seal it each time keeping it fresh indefinitely. It also means there is no packaging. I use half gallon mason jars along with the Rocco Bormioli funnels. I recommend this soy milk maker over any other I have ever seen. It even comes with everything you need to make the most delicious organic soymilk. If you want to make soymilk know I use Bob ‘s Red Mill organic soybeans but I suggest buying them, in bulk, directly from their web site or in a store that carries them if one is convenient to you. Fresh yummy, Turkish Coffee is hot and waiting for me in my Cuisinart so while the milk is frothing, silently and in seconds, I pour my coffee and add whatever additional flavoring(s) I desire. Next I pour the freshest, frothiest, froth I have ever seen from my Philippe Taglioni Frother into my coffee. To my surprise and amazement it cleans up instantly with a 2 second rinse of the circular removable frother piece and lid and a wipe with a clean microfiber cloth on the inside of the machine. So you see why I no longer want to purchase a cappuccino maker. Even with a self cleaning function I doubt it could be as easy to maintain. The Taglioni is sleek and attractive, like an Italian in Armani, and it sits decoratively on my kitchen counter awaiting my or my spouses’ cappuccino urges. Know I am not a reviewer, I am an award winning filmmaker, but a rep asked me to review this and said it meant a lot to him. Well I know having my frother and other things I have gotten from Amazon, etc., means a lot to me, so when I had the time I wrote this-Julie Sands

This is hands down the best Turkish-style coffee available in the U.S. KURUKAHVECI MEHMET EFENDI truly delivers on authenticity, quality, and flavor. The grind is extremely fine — almost powder-like — which is essential for making proper Turkish coffee. Even the best home grinders can’t achieve this level of fineness. The aroma is rich and inviting, and the flavor is bold, smooth, and full-bodied without being bitter. It has that classic, slightly smoky Turkish coffee profile that you just can’t get from regular coffee brands. It brews beautifully with a cezve (ibrik) and forms a nice layer of foam on top, just like it's meant to. For the price per ounce or gram, this is also a great deal — especially compared to other premium coffee brands that cost much more and don’t deliver this level of quality. You get a truly authentic experience without overpaying. If you enjoy real Turkish coffee — or want to try it the traditional way — this is the gold standard. Great value, always fresh, and packed with rich tradition in every cup. Highly recommended!

Great coffee, highly recommended it for those who enjoy a strong coffee that’s not overly bitter

I love all sorts of coffees but the biggest fan of Turkish, Ethiopia Yrigacheffe, Guatemalan Antigua and Kona varietals. This Turkish coffee from Kurukahveci Mehmet Efendi is finely ground and well suited to a traditional turkish coffee pot set for brewing. Yes, it takes a little longer to do the double boiling/cooling but it's SO worth it - plus it makes your kitchen smell amazing while it's brewing! If you aren't yet used to Turkish coffee, start out with small cups....the caffeine content is MUCH higher than other coffees you probably have tried. The Turkish brewing process focusing on the strength of the brew and the rich color that develops as you boil it twice. This is a super brand and an excellent value. Treat yourself to some amazing exotic brew!

Great Turkish coffee.

Coffee is of good quality. I add a sprinkle of cardamom to it and sugar and it is delicious. Only thing I don’t like and doesn’t have anything to do with the quality of the coffee is that twice the container came with a deep dent to it. Probably from delivering in a plastic bag.

I’ve tried many Turkish coffee brands, but this one from Mehmet Efendi truly stands out. The aroma is rich and pleasant — not burnt or harsh like with some other brands. Every time I open the tin, it smells fresh and authentic. What I really love is how versatile it is. I have both an espresso machine and a moka pot, and this coffee turns out great with every brewing method. Smooth, flavorful, no bitterness, and a very clean finish. A quick note: when you open the tin, you may notice small clumps of coffee. Don’t worry — that’s completely normal. They fall apart instantly when you scoop them, and it doesn’t affect the taste or texture at all. The tin is airtight, convenient, and keeps the coffee fresh for a long time. I already plan to reorder — not only for myself, but also as gifts. It’s the kind of coffee you’re not embarrassed to give. Highly recommended if you want an authentic, aromatic Turkish coffee experience.

Wow, is this coffee great, I mean REALLY great. This coffee is so smooth and rich, by far it's one of the best I've ever encountered (And I purchase a lot of European coffee's, some from Puerto Rico and other world sources. Now, I don't use an Ibrikt (or the turkish coffee maker) to make this coffe. I actually use it in a French Press, or extract it in my espresso machine, but there are some tricks to that one should adhere to in order to make it work. The reason is that this coffee, or Turkish Grind, is extremely fine. It's so fine that if you pack it in an espresso puck it will not extract, it will clog the puck and basically just make your espresso machine chug along with nothing more than drips... So. In the Espresso machine: Do not pack it. Fill the puck, scant, and then proceed. It will be a bit slower, but you'll still get an extraction. If you go for a second double shot, you must clean the puck, and then rinse it with cold water for a bit (maybe 10 or 15 seconds). This causes it to relax to normal state, you may then go for a second shot (And again, do not pack it in any way, fill it, use a knife or flat object and level it. in the French Press: Add the amount you want into the press, add the hot water, obviously, stir, but let it sit for at least 5 or 10 minutes... Then you can press it and pour, if you stir and then try to press, you'll immediately clog the screen and not be able to plunge it down, or worse, you'll gush it out of the front and burn your hands, allowing grinds to pass through the sides. The whole concept when making Turkish coffee, in the Ibrikt, is that the grounds do settle to the bottom, it forms like a fine silt (like what you'd see in a river bed), by letting them soak, and float to the bottom you're essentially doing the same thing. Also note, I don't put the top on the french press while it's soaking, for some reason this absence of coolness while it's on there doesn't allow the grind powder to sink, so leave it off while it's sitting. I've bought 3 more canisters of this, I like it that much. It's smooth and very robust, but not bitter...

¡Esta marca tiene un delicioso café turco y el vendedor es atento, rápido y amable!

Good value nice coffee. Very fine milled.

Very good quality coffee!

Café turc de haute qualité. Je recommande ce produit aux amateurs du café turc.

my favourite turkish coffee but it tooks long time until i received it