IN THE BEGINNING Research indicates that coffee was discovered in the Kaffa province of Ethiopia. But the most common legend surrounding coffee is about a shepherd’s discovery that goats run around with joy after eating the fruits of this particular tree. It is well documented that pilgrims travelling to Mecca transported coffee to Persia and North Africa in the sixteenth century. Sultan Selim I’s conquest of Mecca in 1517, on the other hand, was a turning point in the history of coffee. It quickly became the most popular drink in Istanbul, and speciality houses called kahvehane started appearing in the city; these shops where people drank coffee while idly chatting and playing various card games, along with the drink itself, attracted the attention of numerous travellers, and spread throughout Europe.

THE STORY OF OUR NAME The name Selamlique derives from the selamlık of old Turkish mansions, villas and palaces. These were the sections of the house where visitors were greeted, meetings were held and guests entertained. Isolated from harem, the inner sections of the house, selamlık is named after the word selam, greeting, because visitors were often received, thus greeted, here. When Selamlique chose its name, it aimed to draw attention to the socializing force of Turkish coffee, a drink generally accompanied by conversation, while at the same time welcoming everyone to its extraordinary selamlık.

ORIGINS The coffee tree grows between the Tropic of Cancer and Capricorn, in tropical regions, on mountainous plateaus and volcanic slopes characterised by heavy rainfall. It is sensitive to the cold, droughts and sudden changes in weather. The white flowers of the coffee tree have an intense smell akin to that of jasmine and orange blossoms. Blood-red fruits replace the short-lived white flowers, and all the essential properties of the region, from the smell of the earth where the tree grows to the humidity of the air, are embedded in the flavours of their greenish-yellow beans. Traces of coffee’s Ethiopian roots, as well as the earth in Brazil where the plant grew can all be found in a cup of Turkish coffee.

SELAMLIQUE TURKISH COFFEE The mill at the Selamlique factory in Izmir can cut a single Brazilian coffee bean into 35 thousand pieces. These are green-hued beans harvested from Arabica trees that grow on plateaus and hills 800 meters above sea level. Compared to Robusta beans, they have a stronger flavour, and less acidity and caffeine. Before being extra finely grinded for Turkish coffee, the beans go through a multi-stage process that requires rigorous care and skill. The time needed for them to reach the ideal colour, taste and smell is determined (for Selamlique coffee this is usually around 180 Celsius and 20 minutes), the beans are cooled on a tray immediately after roasting to stop the cooking process, and rested for 12 hours before grinding. Humidity of the room is kept under control, contact with foreign objects and smells is strictly prohibited, and samples are analysed during the whole process. The grinded beans are packaged in boxes that preserve their purity, either directly or after being blended with mastic, cardamon or cinnamon; they are now ready to be brewed using a cezve, Turkish coffee pot, or a coffee maker.

MULTITUDE OF FLAVOURS Turkish coffee works well with different flavours, and can be blended without losing its signature taste, which leads to brand new discoveries. Selamlique products range from dark roast, traditional and decaf to flavoured coffees – carefully selected and skilfully processed beans blended with cinnamon and cardamon from Southeast Asia or mastic from the Aegean – and offer appetizing choices for those adventurous enough to try new blends.

HOW TO BREW, HOW TO DRINK It was Turkish coffee that introduced Europe to the drink in the sixteenth century. This finely grinded coffee is brewed with its grounds in the pot, and a certain amount of time is allowed for them to sink to the bottom of the small service cup with foam on the surface. Turkish coffee is preferably sipped slowly, without a hurry, and served with no sugar, but a small piece of Turkish delight. If sugar is preferred, it must be added whilst brewing the coffee. A heart-to-heart talk can be considered the best side dish for this particular coffee. A Turkish saying goes so far to claim that coffee is just an excuse for the heart’s real desire: conversation.

CHITCHAT AND FORTUNE-TELLING: A TRUE TURKISH DELIGHT Along with an exquisite taste and smell, Turkish coffee also offers little games to its drinkers. People who want to glance into the future or just prolong the conversation liken the marks grounds leave in the cup to figures ranging from trees to horses, and then interpret these according to their meaning in the Turkish coffee culture. The commentator foresees visitors coming, offers being made, problems being solved in the near future, and interprets a mark that looks like a ship as a sign of fore-coming travels. Mountains indicate adventure; giants indicate good fortune. From the stories and rituals of its hundreds of years old history to its service sets, Turkish coffee offers an extraordinary world to coffee lovers everywhere.