Crimean Tatar coffee culture

First, roasted coffee beans are ground very finely using a special hand grinder called a degirmen. Two methods of brewing coffee are distinguished: the domestic method (using a cezve coffee pot) and the field method (using a special vessel called kave-kuman).

The domestic preparation method involves a specific type of mangal, with its upper part filled with carefully sifted fine sand and a brazier in the lower part fueled by charcoal. Coffee is poured into a heated cezve and mixed with water. The cezve is then placed in the sand in the upper part of the mangal, where the coffee is gradually brought to a gentle boil, indicated by a thick, aromatic foam—an unmistakable characteristic.

Historically, Crimean Tatars distinguished between men's and women's (or children's) coffee.{{Cite web |url=https://ridna.ua/2021/04/17-kvitnia-mizhnarodnyy-den-kavy-international-coffee-day/ |title=Museum of Historical Treasures of Ukraine. |accessdate=4 July 2021 |archive-date=9 July 2021 |archive-url=https://web.archive.org/web/20210709183512/https://ridna.ua/2021/04/17-kvitnia-mizhnarodnyy-den-kavy-international-coffee-day/ }}

Men's coffee was prepared as follows: a pinch of rock salt and sugar was placed in a cold cezve, followed by ground coffee, then cold water was added, and the cezve was placed in hot sand to await boiling. A warmed fildzhan cup received a small piece of lamb fat, a bit of freshly boiled coffee was poured in, and then cream was added.

The recipe for women's coffee was different: before brewing, a small piece of crushed sugar was placed in a cold cezve, ground coffee was sprinkled on top, boiling water was poured in, and the prepared cezve was immediately placed in the hot sand. As soon as the coffee reached its first foam, it was quickly poured into pre-warmed fildzhan cups.

In the 20th century, coffee began to be prepared with various additional ingredients:

Aromatic coffee brewed with milk (sütlü kave);

Strong black coffee with cinnamon (tarchin kavesi);

Strong coffee with cinnamon and cloves (karanfil kavesi).

They also brewed simple strong black coffee (kara kave), which men sometimes consumed with the coffee grounds.

File:Кримськотатарська кава.png

Degirmen (also degirmen, kave degirmen) is a tall hand grinder (coffee grinder) used to grind coffee beans into a uniform fine powder. They are typically made of copper. Traditionally, degirmens were passed down through generations in families.

Cezve is a coffee pot, usually made of copper, rarely silver. Depending on the number of servings needed, a cezve of a specific size is used—from one to six servings. In the Crimean Tatar language, the word cezve is masculine.

Kave-kuman is a copper vessel used for preparing coffee in field conditions.

Yibrik is a coffee pot with a lid.

Fildzhan (also feldzhan) is a small porcelain cup without a handle used for serving coffee. In shape and size, fildzhans resemble half a goose egg.

Zarf (from the Arabic word ظرف ẓarf, meaning "container, envelope") is an ornate stand for fildzhan cups. Most often, zarfs are made of copper or brass, though other materials are sometimes used. In the past, wealthier individuals used silver or gold stands. The tradition of using zarfs came to the Crimean Tatars from Turkey along with the coffee-drinking culture.

Coffee is served poured into fildzhan cups. For convenience and to avoid burning fingers, the fildzhan is placed on a zarf stand. In addition to the cups, a traditional yibrik coffee pot and plates with sweets are placed on the table.

Sweets often include crushed sugar, which is eaten rather than dissolved in the coffee, or shortbread cookies called khurabye, made from flour, sugar, and clarified butter.{{Cite web |url=https://biggggidea.com/project/Arzu_Alem/blog/3572/ |title=Big Idea "Crimean Tatar Coffee – a Drink for Warm Conversations". |accessdate=4 July 2021 |archive-date=9 July 2021 |archive-url=https://web.archive.org/web/20210709190556/https://biggggidea.com/project/Arzu_Alem/blog/3572/ }} Other offerings included halva, various jams (rose petals in sugar, unripe walnuts, white lilies), and nut pastries like baklava. Men often preferred tobacco over sweets, enjoying coffee while smoking a pipe or hookah.

Rituals related to coffee consumption vary depending on the occasion:{{Cite web |url=https://yizhakultura.com/material/20210202_0802 |title=Esma Adzhieva on "Food Culture". |accessdate=4 July 2021 |archive-date=9 July 2021 |archive-url=https://web.archive.org/web/20210709184442/https://yizhakultura.com/material/20210202_0802 }}

Khoshkeldi kavesi (welcoming coffee) is served during guest visits to create a pleasant mood and warm atmosphere. The preparation is accompanied by conversation and the rhythmic sound of grinding coffee beans in the kave degirmen. The conversation proceeds slowly and deliberately. Polite hosts guide it to ensure the guest covers topics important to them, always touching on the health of family, household news, or children's successes. During this small ritual, freshly brewed coffee and sweets appear on the table.

Saba kavesi is morning coffee in the family circle. It provides an opportunity to gather around one table, create a comfortable atmosphere where the family makes plans, shares ideas, and prepares for important tasks at the start of the day. Saba kavesi fosters respect and support, allowing discussions about the health and well-being of the older generation.

Bayram kavesi (hurried coffee) is the custom of drinking coffee during visits to relatives on major religious holidays, Kurban Bayram and Oraza Bayram. On these days, younger people visit the older generation with greetings and wishes for health, accompanied by coffee and sweets. Bayram kavesi is considered "hurried coffee" because up to 30 visits to different relatives may be made in a single day.

Kelin kavesi (bride's coffee) is coffee brewed by a bride after her wedding when receiving guests in her husband’s home. By custom, the bride’s relatives visit the newlyweds on this day, and they are treated to coffee and sweets. Since the bride’s parents do not participate, the visit is less formal, allowing a break from wedding hustle, bringing relatives closer, and establishing new family ties.

Kozaydin kavesi (coffee for joyful news) is coffee served to close ones to share good news and family achievements, such as the birth of a child, a significant purchase, or educational accomplishments. This coffee is an opportunity to thank each other for support, share joy with loved ones, and demonstrate community solidarity.{{Cite web|url=https://www.ornek-crimea.com/ourprojects-ua/coffee-tradition|title=Crimean Tatar Coffee Tradition|website=Ornek|language=en-US|access-date=2024-07-08}}

Today, Crimean Tatar coffee can be enjoyed in cafés in Kyiv, Lviv, and Odesa.

Crimean Tatar coffee was included in the National List of Elements of Intangible Cultural Heritage of Ukraine.{{Cite web|url=https://www.kmu.gov.ua/news/mkip-popovnylo-natsionalnyi-perelik-nematerialnoi-kulturnoi-spadshchyny-ukrainy-4-novymy-elementamy|title=Cabinet of Ministers of Ukraine - MCIP added four new elements to the National List of Intangible Cultural Heritage of Ukraine|website=www.kmu.gov.ua|language=uk|accessdate=2024-02-28}}{{Cite web|url=https://mcip.gov.ua/news/kavova-tradycziya-krymskyh-tatar-vidteper-u-pereliku-nematerialnoyi-kulturnoyi-spadshhyny-ukrayiny/|title=Crimean Tatar Coffee Tradition Now Included in the List of Intangible Cultural Heritage of Ukraine|date=2024-03-01|website=Ministry of Culture and Information Policy of Ukraine|language=uk|access-date=2024-07-08}} Ukraine marked 15 years since joining the UNESCO Convention for the Safeguarding of Intangible Cultural Heritage.

Turkish coffee

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Category:Coffee culture

Category:Intangible Cultural Heritage of Ukraine