Arabic coffee and Turkish coffee are often confused, but they're distinctly different drinks with different roast levels, preparation methods, and cultural traditions. Both are beautiful — here's how they compare.
The Roast
Arabic coffee (gahwa): Very light roast. The beans are often pale golden — barely past green. This gives a light, aromatic flavor. Turkish coffee: Medium to dark roast. Rich, bold, with more bitterness and body.
The Grind
Arabic: Coarse grind. Turkish: Ultra-fine, almost powder-like — the finest grind of any coffee style in the world.
The Spices
Arabic: Cardamom is essential. Sometimes saffron, cloves, or ginger. Turkish: Usually unspiced, though some add cardamom. Sugar is common (asked before brewing: sade, az, orta, or çok şekerli).
The Brewing
Arabic: Brewed in a dallah, simmered for 10-15 minutes, then strained. Turkish: Brewed in a cezve (ibrik), brought to a foam twice, served unfiltered with grounds in the cup.
The Cups
Both use small, handleless cups in the 60-100ml range. Our cups work perfectly for both — the 80ml is the standard size for either tradition.
The Verdict
Neither is "better" — they're different expressions of the same ancient coffee culture. If you prefer light and aromatic, go Arabic. If you prefer rich and bold, go Turkish. Either way, our cups serve both beautifully.
One cup, two traditions.
Shop Cups for Arabic & Turkish Coffee