A Turkish Coffee Tradition

Pistachio and coffee have been paired across Turkey and the Gulf for decades - served alongside, folded into desserts or, more recently, blended directly into the brew. The result is a cup that softens the edge of strong Turkish coffee without losing its character. This blend uses medium roast Arabica, ground extra fine for cezve or ibrik brewing, with pistachio essence blended in at the right proportion - present without overwhelming the coffee beneath it.

What to Expect in the Cup

The aroma carries a clear pistachio note - nutty and faintly green. In the cup, the nuttiness of the pistachio sits alongside the natural sweetness of a medium roast Arabica. The body is medium and the finish is smooth. Brewed well, the coffee becomes noticeably creamy. The pistachio takes the sharper edges off Turkish coffee's usual strength - still a proper Turkish-style brew, but with a rounded and approachable flavour profile.

Brewing Guide

Ground for cezve or ibrik brewing. Use the traditional Turkish coffee method below.

Ibrik / Cezve: Extra fine grind (pre-ground) · Water 85–90°C · Ratio 1:10 (e.g. 7g to 70ml) · Brew time 3–5 min

Add coffee and cold water to your cezve. Heat slowly over a low flame, stirring once. When the coffee begins to rise and form a foam, remove from heat immediately. Allow to settle 30 seconds. Pour carefully, letting grounds remain in the pot. For the creamiest result, pour slowly and avoid disturbing the grounds.