Mehmet Efendi Original Turkish Coffee – 500 grams

Description

Mehmet Efendi Coffee is one of the best, most distinguished and ancient types of Turkish coffee, not only within Turkey, but throughout the world, after gaining a good reputation in providing Turkish coffee products with the original taste, distinguished packaging, and quality of coffee beans.

Nutritional values ​​of Mehmet Efendi coffee

Nutritional values ​​for 100 grams:

• Calories 173
• Carbohydrates (g) 1.50
• Protein (g) 10.30
• Fat (g) 12.70
• Fiber (g) 64.90
• Cholesterol (mg) 0.00
• Sodium (mg) 4.00
• Potassium (mg) 1730.00
• Calcium (mg) 146.00
• Vitamin A (UI) 1.00
• Vitamin C (mg) 0.00
• Iron 16,80,000

Ingredients of Mehmet Efendi Coffee

100% ground Arabica coffee.

Allergen Warning

It does not contain allergens.

The difference between original and imitation Mehmet Efendi coffee

Although Mehmet Efendi coffee is widespread in most countries of the world, this has caused some people to exploit this and sell counterfeit coffee bearing the same name. Therefore, it is recommended to pay attention to the advantages that the original Mehmet Efendi coffee has to distinguish it from imitation coffee, the most prominent of which are:

Color: The color of the original coffee is dark, while the color of the imitation coffee is light.

Smell: Original coffee carries the aroma of freshly roasted coffee in the traditional Turkish way, while imitation coffee lacks this distinctive aroma.

Foam: Original coffee is characterized by having foam that appears on the surface of the cup and does not disappear very quickly like other types of imitation coffee.

 How to make Turkish coffee

• One tablespoon per cup of coffee.
• Add Turkish coffee powder to the dallah, then add cold water in the amount of a cup of coffee and stir well.
• Add sugar as desired during the stirring stage of the coffee before putting it on the fire.
• Turn on the electric coffee pot or light a fire under the copper pot.
• Stir the coffee continuously until the creamy surface filled with foam appears and rises to the top of the pot, then turn off the fire or the machine.
• Now gently and calmly take a portion of the creamy surface with a tablespoon from the bowl and put it in the coffee cup, approximately one tablespoon for each cup.
• Pour the coffee from the side of the cup and not from the middle, gently, without lifting the pot too far from the cup.
• Don’t forget to serve chocolate or Turkish delight alongside the coffee and enjoy.

The beginning of Mehmet Efendi Coffee was in 1871, when Mehmet Efendi was helping his father in a coffee roasting and selling shop. At a young age, he was preparing traditional Turkish coffee with simple hand tools. Thus, Mehmet Efendi’s shop was the first shop to sell roasted and ground coffee, after coffee beans were sold to people without roasting, and they ground and roasted them themselves at home.

Mehmet Efendi died in 1932, but his profession, which he inherited from his father, was also passed on to his children, who preserved the original taste of Mehmet Efendi coffee and developed the methods of making it by bringing in the latest equipment, machinery, and equipment. Until people from all over the world came to Mehmet Efendi shops in the Eminonu area in Istanbul, in addition to exporting coffee to dozens of countries, and selling tons of it on a daily basis.