Sharing Turkey’s Centuries-Old Coffee Tradition with a Food Truck

Anchor Marco Werman meets up with members of The American Turkish Association.

They’re at the end of a five-city tour in their Mobile Turkish Coffee Truck.

The idea is to spread the word about Turkey’s centuries-old coffee tradition.

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Marco Werman: Business is often conducted in Jordan in meeting rooms and cafés accompanied by strong Arabic coffee. It’s much the same in Turkey, though there they call it Turkish Coffee. The American Turkish Association is bringing that centuries-old coffee culture to the United States with its Mobile Turkish Coffee Truck. I caught up with the truck today in Cambridge, Massachusetts – Harvard Square to be precise.

Danny Cigercioglu: This is what they actually use; it’s called Cezve.

Werman: That’s Danny Cigercioglu. He’s got a cool little gadget that brews Turkish Coffee on the countertop instead of the stovetop.

Cigercioglu: It usually goes on the stove but because we are in a food truck these machines were made so that we pop it right in here and it’s the same thing. There’s overflow protection and everything. There’s an overflow because the Turkish Coffee as it’s ready it starts foaming up and that’s when you know it’s ready.

Werman: What do you put in there, just coffee and water?

Cigercioglu: Coffee, water and the sugar.

Werman: And the sugar as well.

Cigercioglu: Yes. You give it a mix with all the combination, with the coffee, the water and the sugar and then once I make it you’ll see how we pour it into the cups. We take a spoon, we scoop it up from the top, we pour it in the bottom of the cup first and then you pour the coffee on top of that. Then, you’ll see the foam build on top and that’s when you know the coffee is good.

Werman: Well, while the coffee is cooking away, Gizem White you are the person who came up with this idea. What’s your kind of support, enthusiasm for Turkish Coffee all about?

Gizem White: That’s a great question. It’s not just a drink for us. People have their own traditions, their own ceremonies, and coffee brings people together. So, this is actually just an excuse for us because we love socializing, we love exchanging ideas, experiences, so it’s just an excuse for us. During [???] times, the first coffee house ever opened in 1554 – the first coffee house. People are going to these coffee houses to talk about politics, religion, social issues. So, these coffee houses became part of our lives. I’ve been living in this country; I love this country, I love the people and they love their morning coffee. I know that we have this 500 years old Turkish Coffee culture, so I thought why not facilitate cultural communication through coffee conversations. Everything starts with a conversation. I feel like we just need to know each other better and talk about our culture. We’re just trying to inspire cultural conversations about Turkey, Turkish cuisine, American culture – that’s the whole idea. We’re traveling just to say hi to our American friends, offer some free Turkish Coffee, have some conversation – that’s all about it.

Werman: That’s hot Turkish Coffee and I don’t think we should let it get cool. That’s not Starbucks, it’s not espresso even; it’s a completely different animal.

White: It is a culture. Because of its own identity, it’s not just a drink, it’s a lifestyle.

Werman: Mmm, that’s completely different.

White: I know.

Werman: You feel the kind of sediment of the coffee and the sugar; it’s really complex, it’s really amazing.

White: I actually serve these with glass cups so you can actually read your fortune through the coffee cup.

Werman: Oh, you read the grounds at the bottom of the cup?

White: That’s right, exactly.

Werman: Is it usually good news?

White: [laughs] Usually, yes.

Werman: Well, who could pass up that opportunity. Another American Turkish Association volunteer, Sheni Farali agrees to gauge my future via the coffee grounds.

Sheni Farali: Don’t tell me anything about yourself. I don’t want clues [laughs].

Werman: Okay. What do I do with this now?

Farali: Okay. Hold your cup. Put the saucer on top of it. Flip it over. There you go.

Werman: Sheni insisted on privacy for the grounds reading and wouldn’t let me record her but, rest assured, it was good news – mostly. Our Turks experience as Gizem White calls it continues online. See how they make Turkish Coffee in a food truck at theworld.org.

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