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The Ottoman coffeehouse (Ottoman Turkish: قهوهخانه, romanized: kahvehane), or Ottoman café, was a distinctive part of the culture of the Ottoman Empire. These coffeehouses , started in the mid-sixteenth century, brought together citizens across society for educational, social, and political activity as well as general information ...
A coffee bearer, from the Ottoman quarters in Cairo (1857). The earliest-grown coffee can be traced from Ethiopia. [6] Evidence of knowledge of the coffee tree and coffee drinking first appeared in the late 15th century; the Sufi shaykh Muhammad ibn Sa'id al-Dhabhani, the Mufti of Aden, is known to have imported goods from Ethiopia to Yemen. [7]
The word coffee in various European languages [8]. The most common English spelling of café is the French word for both coffee and coffeehouse; [9] [10] it was adopted by English-speaking countries in the late 19th century. [11]
Any coffee bean may be used; arabica varieties are considered best, but robusta or a blend is also used. [3] The coffee grounds are left in the coffee when served. [4] [5] The coffee may be ground at home in a manual grinder made for the very fine grind, ground to order by coffee merchants in most parts of the world, or bought ready-ground from ...
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The apartments of the Crown Prince in the Topkapı Palace, which was also called kafes. The Kafes (Ottoman Turkish: قفس, romanized: kafes, from Arabic: قفص), literally "cage", was the part of the Imperial Harem of the Ottoman Palace where possible successors to the throne were kept under a form of house-arrest and constant surveillance by the palace guards.
Collection of Ottoman era Turkish coffee zarfs, c. 18th or 19th century. Although coffee was probably discovered in Ethiopia, it was in Turkey around the 13th century that it became popular as a beverage. As with the serving of tea in China and Japan, the serving of coffee in Turkey was a complex, ritualized process.
Europeans first learned about coffee consumption and practice through accounts of exotic travels to "oriental" empires of Asia. [2] According to Markman Ellis, travellers accounted for how men would consume an intoxicating liquor, "black in colour and made by infusing the powdered berry of a plant that flourished in Arabia."