Osmanlı İmparatorluğu'nda kahvenin maddi kültürü: "Türk kahvesi"nin ortaya çıkışı

Despite some recent contributions that mostly came after UNESCO's recognition of "Turkish coffee" as an intangible cultural heritage, the Ottoman material culture of coffee still remains understudied. This study offers a systematic overview of Ottoman coffee objects but puts special emphasis on only two of them, ibrik (ewer) and cezve (coffee pot). This is related to the research question of this thesis. The thesis tries to find an answer to the emergence of "Turkish coffee" as a distinctive type. Contrary to some wipespread notions, "Turkish coffee" was not drunk in the Ottoman Empire when coffee was introduced in the 16th century. Instead, a coffee made with the husks of the coffee fruit (kışır) and another made with the kernels (bun) were preferred. "Turkish coffee"s difference is that it is served with grounds and froth. This study argues a relationship between the type of coffee and the coffeemakers. The preparation techniques are as important as the form of utensils but the ideal form for "Turkish coffee" is the small, lidless cezve. The ibrik, on the other hand, is suited to prepare a strong, clear coffee without grounds. Therefore, to ascertain the existence of cezve in time means finding evidence as to the existence of "Turkish coffee" as well. This study attempts to find an answer by utilising secondary literature, offering data from primary sources such as the Ottoman probate inventories, using selected visual sources and studying the surviving coffee objects today. It has concluded that "Turkish coffee" indeed came into use in the second half of the 18th century, but co-existed with the ewer coffee until the end of the Empire, confirming the views of some researchers.