About
I grew up with Turkish coffee as part of ordinary household life: the cezve on the stove, water glasses beside the cups, and foam divided carefully enough that someone would notice if it was not. 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.
Like many people of my generation in Turkey, I also spent years drinking instant coffee, filter coffee, and espresso before returning to the cezve with more technical language for what household cooks had been doing by smell, sound, and repetition all along.
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, foam expectations, 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, including when cezve, ibrik, qahwa, and related names should not be flattened into generic labels
- Traditional equipment, etiquette, and serving ritual guidance
Review Scope
Topics covered
- 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
- Turkish coffee brewing methods
- Arabic coffee and gahwa brewing methods
- Regional and cultural context on origin pages
Editorial Standards
Articles credited to Ali Can Doralar follow the sourcing, correction, disclosure, and update standards described in our Editorial Policy. Readers can question a claim, report an error, or suggest a source through the Contact Page.