About
I grew up with Turkish coffee as a household rhythm: the cezve on the stove, the argument about whose foam came out better, and the grounds read half-seriously at the bottom of the cup. I am based in Istanbul, and the regional coffee content on this site is written and reviewed from inside that culture rather than translated into it.
My editorial scope covers the ibrik and cezve family, including Turkish, Greek, Bosnian, Armenian, and Arabic preparations, plus wider regional traditions from Saudi qahwa to Ethiopian buna. I check method accuracy, original-language terminology, and the served context around the cup.
Editorial Responsibilities
- Turkish coffee, cezve, ibrik, foam, grind size, and serving custom review
- Greek, Arabic, Bosnian, Armenian, qahwa, and other regional coffee context
- Terminology checks for cultural accuracy and non-generic regional framing
- Traditional equipment, etiquette, and serving ritual guidance
Review Scope
Primary sections
- Turkish coffee, Greek coffee, Bosnian coffee, Armenian coffee, Arabic coffee, and Saudi coffee
- Jebena coffee, Ethiopian coffee, cafe touba, oliang, kopi tubruk, and South Indian filter coffee
- /brew-methods/turkish-coffee
- /brew-methods/arabic-coffee-gahwa
- Regional and cultural context on origin pages
Editorial Process
Profile credits are meant to match real editorial work. The site documents standards on the Editorial Policy page and keeps team context on the About page.
Public URL: https://www.onlinecoffeeguide.com/authors/ali-can-doralar